The restaurants
A horizon of delicacies
Frédérik BIZAT, owner and head-chef, proposes an ever changing cuisine, using only the best produce in season.
Florence, his wife, orchestrates the service with charm and conviviality, ensuring the quality of her guests’ experience.
Some samples of dishes :
- Duck foie-gras marinated in Kyoto miso
- Roasted scalops, oyster cream
- Langoustines ravioli in a spiced, herbed broth
- Sweetbreads in a thaï soup
- Pyrénées milk fed lamb roasted on his bone
- Mallard cooked in two different ways
- Roasted, grain-fed, young pigeon with seasonal vegetables
- John Dory, turbot, sea-bass….. only fish caught by small-boat fishermen, alongside fresh, seasonal vegetables
- Black pork from Bigorre, condiments and citrus fruits
and for dessert :
- Pear tatin with grapefruit sorbet
- Lemon shortbread tart with lemon sorbet made on the spot
- Chocolate and praline gourmandise, Bourbon vanilla icecream
- Red berries in sweet opaline