{"id":276,"date":"2024-04-25T17:05:54","date_gmt":"2024-04-25T15:05:54","guid":{"rendered":"http:\/\/vcowhoy.cluster023.hosting.ovh.net\/wordpress\/?page_id=276"},"modified":"2025-05-07T11:14:21","modified_gmt":"2025-05-07T09:14:21","slug":"notre-carte","status":"publish","type":"page","link":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/notre-carte\/","title":{"rendered":"Our menu"},"content":{"rendered":"
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Our menu<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Hotel Les Pyrenees<\/a><\/div>\n\t\t<\/div>\n\t\t<\/div>\n\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Passion for the job<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Pyrenees restaurant<\/strong> offers traditional seasonal recipes, enhanced with a zest of modernity. Without forgetting the quality and efficiency of the service.<\/strong><\/div>\n
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With sincerity and the desire to please, the kitchen team strives to satisfy customers' appetites.
By cooking with carefully selected, fresh and quality products, the chefs do everything possible to offer you dishes worthy of the Landes region!<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our end of year card<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our spring menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Our Starters<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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  • Homemade foie gras, autumn fruit marmalade, toasted bread with seeds<\/h5>
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    14\u20ac<\/div><\/div><\/div><\/div><\/li>
  • Melting beef cheeks in brioche, lamb's lettuce and winemaker's cheese<\/h5>
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    9 \u20ac<\/div><\/div><\/div><\/div><\/li>
  • Calf's head carpaccio, ravigote and potato wafers<\/h5>
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    8 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    • Jerusalem artichoke velout\u00e9, perfect egg, delicious toast<\/h5>
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      8 \u20ac<\/div><\/div><\/div><\/div><\/li>
    • Roasted pumpkin, pumpkin and chestnut seeds, black garlic and vegetable emulsion<\/h5>
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      8 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Our Starters<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      • Our lightly smoked gravlax salmon, "Poicamole"<\/h5>
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        11\u20ac<\/div><\/div><\/div><\/div><\/li>
      • White asparagus from the Landes, old-fashioned mousseline<\/h5>
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        11\u20ac<\/div><\/div><\/div><\/div><\/li>
      • Artichoke in textures and temperatures<\/h5>
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        9\u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        • Like a Landes salad, delicious... <\/h5>
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          12\u20ac<\/div><\/div><\/div><\/div><\/li>
        • Leeks with vinaigrette, sesame seeds and soft-boiled egg<\/h5>
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          9\u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          Our dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          • Grilled lamb chops, herb puree, vierge<\/h5>
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            21 \u20ac<\/div><\/div><\/div><\/div><\/li>
          • Braised veal chuck with mushrooms, rosemary-glazed carrots<\/h5>
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            18 \u20ac<\/div><\/div><\/div><\/div><\/li>
          • Basque country pork chop, small sweet potato gratin, juices and candied shallots<\/h5>
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            23 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            • Roasted pollack steak, parsnips in hazelnut butter, pea and lemon pesto<\/h5>
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              19 \u20ac<\/div><\/div><\/div><\/div><\/li>
            • The auction of the moment for 2 people to cut, depending on price and supply<\/h5>
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              24 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              Our dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              • French beef fillet, jus and potato texture<\/h5>
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                26\u20ac<\/div><\/div><\/div><\/div><\/li>
              • Serge's duck breast, but in variations<\/h5>
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                21\u20ac<\/div><\/div><\/div><\/div><\/li>
              • AAAAA audouillette, rustic winemaker and potato<\/h5>
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                21\u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                • Red tuna tataki, Thai fried rice, coconut emulsion, dill and lemon<\/h5>
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                  23\u20ac<\/div><\/div><\/div><\/div><\/li>
                • Fish from the auction, depending on prices and arrivals<\/h5>
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                  Our desserts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                  • The platter of cheeses matured with raw milk from our friends from Mons<\/h5>
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                    11 \u20ac<\/div><\/div><\/div><\/div><\/li>
                  • Pistachio cheesecake, homemade black sesame ice cream<\/h5>
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                    9 \u20ac<\/div><\/div><\/div><\/div><\/li>
                  • The winter hit of chocolate, peanuts and homemade vanilla ice cream<\/h5>
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                    9 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                    • Seasonal fruit gratin, madeleine biscuit and cracker <\/h5>
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                      9 \u20ac<\/div><\/div><\/div><\/div><\/li>
                    • Almond tart our way, homemade prune and Armagnac ice cream<\/h5>
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                      9 \u20ac<\/div><\/div><\/div><\/div><\/li>
                    • Roasted pineapple, passion fruit freshness and hazelnut biscuit<\/h5>
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                      9 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                      Our desserts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                      • The mature cheeses on the platter, alone or to share...<\/h5>
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                        11\u20ac<\/div><\/div><\/div><\/div><\/li>
                      • Our soft pistachio, homemade pecan ice cream<\/h5>
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                        9\u20ac<\/div><\/div><\/div><\/div><\/li>
                      • Mango dome, mousseline, Prog\u00e8s biscuit and homemade passion fruit sorbet<\/h5>
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                        9\u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                        • Li\u00e8ge chocolate, crumble and homemade raspberry sorbet<\/h5>
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                          9\u20ac<\/div><\/div><\/div><\/div><\/li>
                        • Strawberry mille-feuille, tonka bean mousseline and homemade hazelnut ice cream<\/h5>
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                          9\u20ac<\/div><\/div><\/div><\/div><\/li>
                        • milk ravioli, rhubarb compote, fine syrup, homemade lime sorbet<\/h5>
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                          9\u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                          Tapas of the moment <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          Every Thursday, Friday and Saturday evening
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                          • Marenne oysters from Ol\u00e9ron n\u00b03<\/h5>
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                            1.90 \u20ac \/ pieces<\/div><\/div><\/div><\/div><\/li>
                          • Pata Negra ham, tomato bread<\/h5>
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                            18 \u20ac<\/div><\/div><\/div><\/div><\/li>
                          • The shells have just opened, cooking juices<\/h5>
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                            9 \u20ac<\/div><\/div><\/div><\/div><\/li>
                          • The P\u00e2t\u00e9 en croute from our friends \u201cGoubie\u201d<\/h5>
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                            9 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                            • Beef tataki like a crying tiger<\/h5>
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                              17 \u20ac<\/div><\/div><\/div><\/div><\/li>
                            • Veal chop to share, shallot jus <\/h5>
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                              25 \u20ac<\/div><\/div><\/div><\/div><\/li>
                            • Aged cheeses<\/h5>
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                              11 \u20ac<\/div><\/div><\/div><\/div><\/li>
                            • Homemade treats<\/h5>
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                              6 \u20ac<\/div><\/div><\/div><\/div><\/li><\/ul><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                              H\u00f4tel Les Pyr\u00e9n\u00e9es Passion for the profession The restaurant Les Pyr\u00e9n\u00e9es offers traditional seasonal recipes, enhanced with a zest [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-276","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/pages\/276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/comments?post=276"}],"version-history":[{"count":30,"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/pages\/276\/revisions"}],"predecessor-version":[{"id":2057,"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/pages\/276\/revisions\/2057"}],"wp:attachment":[{"href":"https:\/\/www.hotel-restaurant-pyrenees.fr\/en\/wp-json\/wp\/v2\/media?parent=276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}