Lunch

Lunch

at Oustaù de Baumanière on 2 July 2021
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9 / 10

Razor clams with basil

seaweed chips

Croque cod, tarragon, onion, chard

Grilled carabinero, romaine lettuce, confit lemon pulp

Chef Glenn Vies interpretation of sardine sandwich

Milk fed lamb, spinach and seaweed

Apricot; roasted and stewed, whipped yogurt, olive oil, rosemary juice