Menu on the board
Le Duo : « Starter and main course » Or « main course and dessert », excuding drinks 24 euros
Le Trio : starter, main course, dessert, excluding drinks 30 euros
Le « Duo Affaires »
Starter and main course Or main course and dessert
with 1 glass of wine and a coffee or a thea 25 euros
Only served from Monday to Friday for lunch
Large salad
« Végétale » : melted vegetables and fruits, pesto setting
16 euros
« Landaise » : Salad, Foie gras, dried duck breast, preserved gizard, tomato, pines
20 euros
Pasta or risotto 16,00 euros
In regard of the Chefs inspiration of the day
Finger food
Delicatessen plate :
Serrano cured ham, Chorizo, Coppa, Lomo, dried duck breast 12 euros
Cheese plate :
Brie de Meaux, Tome de chèvre, Tome de Bazas, Tome de brebis, Comté 12 euros
Vegetarian plate :
Lentils cream, houmous, vegetable sticks 14 euros
Fried smelt and citrus mayonaise 6 euros
Crispy chicken and tartare sauce 6 euros
Basket of french fries 6 euros
Nets prices
La Carte de La Table de Fompeyre
Starter
– The Starter « on the board » 10 euros
– Vegetable tartine and it’s Burratta 12 euros
– Home made smoked salmon and it’s blinis 14 euros
– Land and sea plate : red mullet, aromatic oil, tomato and fenel and veal sweetbreads sautéed in reduced juice 18 euros
– Four ways of Foie gras : Cooked in salt, half cooked flavoured with Sauternes, cooked in towel, and at last smoked 23 euros
Main Course
– The Main Course « on the board » 16 euros
– The vegetable plate of the day 16 euros
– Grilled piece of beef « Bazadaise » (ev 180g), 20 euros
– Aquitaine sturgeon steak with Graves flavor 20 euros
– Low temperature confit lamb shank, reduced lamb juice 23 euros
– Sliced duck breast, pepper sauce 25 euros
– Roasted pigeon, reduiced juice : Half piece 23 euros
Whole piece 35 euros
– Rossini beef tounedos, truffle sauce 39 euros
– Matured rib of bazadaise beef, gratin dauphinois, mix vegetables 90 euros /kg
Vegetables : mix of vegetables, gratin Dauphinois, or french fries and green salad
Choice of home made sauces : pepper, morels mushroom, red wine
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Dessert
– Roasted cabecou cheese, green salad in a nut setting 10 euros
– Dessert « on the Board » 9 euros
– profiterole, stracciatella ice cream 10 euros
– caramelized melon with wasabi and sesam seeds, home made ice cream* 10 euros
– Fruit sabayon flavoured with Sauternes wine 10 euros
– white cocolate cake with a dark chocolate heart, crème Anglaise 10 euros
– Creamy chocolate and speculoos biscuit, cashew ice cream, black garlic flavors 10 euros
*Favorite of the moment, created by Yannick our pastry chef
All dishes are Home Made
Nets prices