OUR SHARING PLATTERS
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Ibérico Bellota cured ham 29
"Jésus" saucisson made by Pierre Oteiza in the Aldudes Valley 16
6 tempura prawns with Espelette pepper 19
Anchovy fillets marinated in olive oil, Getaria style 17
Trout rillettes from Banka in the Aldudes Valley 16
"NOUREPPE" MENU - 48 EUROS
Cucumber and Mint
Pomegranate, pumpkin seeds, pickled white grapes and fromage frais mousse
Gaspacho
Cold tomato soup
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Duck Breast
Panfried, with duck leg cottage pie, figs, sweetcorn puree
Fillet of Seabass
Tomato, aubergine and preserved lemon, garlic cream
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Lemon
"Parfait glacé" (frozen creamy dessert), limoncello, basil biscuit and a lemon and basil sorbet
Chocolate
Chocolate biscuit, praline wafer, 55% chocolate mousse, tonka bean ganache and chocolate ice cream
RESTAURANT ARCE A LA CARTE
Duck Foie Gras 32
"Mi-cuit" cooked in sweet Jurançon wine, served with an orange and Espelette pepper compote
Bone Marrow Gratin 25
Served with a meat jus, baguette toasts and a baby leaf salad
Trout from Banka in the Aldudes Valley 26
Trout tartare with a shallot, chive and piquillo pepper dressing
Pork trotter 26
Deboned and breaded, served with pan-fried foie gras and an apple and mustard compote
Cucumber and Mint 20
Pomegranate, pumpkin seeds, pickled white grapes and fromage frais mousse
Gaspacho 20
Cold tomato soup
Fish from river and sea 22
Hake, trout and prawn terrine, mustard butter sauce
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Calf's Liver 26
Onion and Eztigar cider vinegar compote, mashed potato
"Truite au Bleu" 24
Trout fresh from our trout pond, mashed potato, mustard butter sauce
Line-caught Hake 28
Hazelnut and sesame crust, carrot puree and vegetable jus
Skate Wing 26
Brown butter sauce, capers and crispy croutons
Slow-cooked Calf's Head 25
Emile Arcé's recipe, with sauce "gribiche" (herb and egg vinaigrette) and seasonal vegetables
Beef "Tournedos" 32
Fillet steak, creamy diced mushrooms, spinach leaves and meat jus
Duck Breast 24
Panfried, with duck leg cottage pie, black cherries, sweetcorn puree
Fillet of Seabass 24
Tomato, aubergine and preserved lemon, garlic cream
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"Gâteau Basque" 12
Traditional Basque cake with pastry cream filling - recipe from 1864
Lemon 10
"Parfait glacé" (frozen creamy dessert), limoncello, basil biscuit and a lemon and basil sorbet
Chocolate 10
Chocolate biscuit, praline wafer, 55% chocolate mousse, tonka bean ganache and chocolate ice cream
Raspberry and Pistachio 15
Raspberry tartlet, pistachio crumble and ice cream
Maple and Pecan 14
Chocolate cream, pecan streusel, praline and pecan set custard, maple syrup ice cream
Apricot 12
Caramelised apricot tart, rosemary and honey cream, apricot and rosemary sorbet
Strawberry and Rhubarb 14
Soft strawberry biscuit, strawberry and rhubarb compote, hibiscus ganache and strawberry sorbet
Sorbet 14
Selection of homemade sorbets
Artisan Cheeses from the Aldudes Valley 18
Made from sheep's, cow's and goat's milk, including Basque blue sheep's cheese
CHILDREN'S MENU
TTIPIA (for small appetites) : 15 EUROS
HAUDIA (for big appetites) : 19 EUROS
Iberian pork loin with home-made chips or seasonal vegetables
Chocolate fondant
OUR LOCALS PRODUCERS
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Bread with flour from the Irastorza bakery in Baigorri
Iberico Bellota ham and Serrano ham from Arrosagaray in Valcarlos
The Jesus of Peter Oteiza of the Aldudes Valley
The Eggs of Arradoy Farm in Saint Jean Le Vieux
Duck foie gras from Arnabar in Ossès
L.B du Gourmet Asparagus from Souprosse in the Landes
Banka's Rainbow Trout, fromGoïcoechea Aquaculture
The Fish and Crustaceans from DIMA in Saint-Jean-de-Luz
Rainbow trout cooked in 'bleu' way from the fish farm of Ispeguy in Baigorri
The flat 'ventrèche' Ibaiona from Mr Mayte Sauveur à Saint-Jean-le-Vieux
The Milk Pig and the Pig Feet from the Iratzia farm in Lasse
The Lamb of milk and the Lamb Sweetbreads from Axuria Cooperative à Cheraute
The Poultry from 'L’Aile ou la Cuisse' in Souraïde
The Ducks from Dagorret in Irissarry
The mushrooms prepared by us and collected in our mountains
The sheep’s cheese of the Luisenia Farm in Baigorri
The 'Bleu Basque', Goat cheese and Cow cheese from the Macaye cooperative
The sheep’s milk of Mr Landachoco of Urrikatea Farm in Baigorri
The spirits of Mrs Martine Brana in Saint-Jean-Pied-de-Port