All dishes from
L’Abeille change according to the seasons. L’Abeille’s first menu gives
pride of place to seasonal produce, such as salmon from the Adour river, young
green asparagus, trout, elvers and milk-fed lamb. Renowned for his remarkable
technique, Executive Chef
Labbé remains true to his vision with crispy roasted quail, seared turbot à la
plancha and poularde hen au torchon. With the duck foie gras coated in
chocolate served two ways, Executive
Chef Philippe Labbé proves his creative daring.
A second service follows with steamed lobster
tail with cabbage and foie gras. Braised cheek of Iberian suckling pig is
underscored with spaghetti of brioche and citrus, while a confit shoulder of
lamb is inflected with Aomori black garlic.
Duck Foie Gras from Vendée (In Two Ways)
Foie gras terrine marbled with black nougat and Maldon salt, Nogaret farm-grown melon refreshed with citrus fruits, melon seeds milk with meringue, melon and Beaumes-de-Venise Muscat granite.
Pan-fried duck foie gras with almond paste, almond emulsion, caramelized Eiffel tower melon with fresh almonds and sweet orange.