La Rotonde
Let us help.
If you have allergens or dietary restrictions, please let our staff know.
To begin
Oscietra caviar 30g/50g
Brioche and lemon cream
Eggs from the Arradoy farm
Served with mayonnaise and Oscietra caviar from Rova
Home-smoked Banka Pyrenean trout
Served with Dubarry cream and vinaigrette
Natural spider crab
Creamy fennel and citrus
Local confit foie gras
Served with Basque apple condiment,“Txalaparta” and warm brioche
To continue
Blue lobster pasta
Creamy bisque and old parmesan cheese
Low cooked Banka trout from the Pyrénées
Cabbage, clementine, “Genevoise” sauce
Grilled scallops
Confit Jerusalem artichoke, Aquitaine watercress cream
Roasted Aradoa poultry
Candied celery, creamy juice
The sautéed beef tenderloin
Treviso radicchio, peanuts, truffled juice
Risotto style celery stew
Creamy chestnuts, seasonal mushroom emulsion
Pigeon in two courses
• For two people • Breasts cooked on the bone, thighs paired with foie gras, textured carrots and pistachio
The aged cheeses
Seasonal cheeses cart from our region
The sweets
The polenta cake
Creamy ice cream flavored with Jurançon, dried raisin coulis with sweet spices
The orange
Flavored with saffron, cottage cheese sorbet, almond tuile, honey, olive oil and mint
The chocolate mousse
Served with a spoon and at the table, as you like it
The "Suzy" crepe
Flambéed with Raymond Oliver’s alcohols