Homemade cuisine using vegetables from the kitchen garden at the back of the restaurant.
Le Pas de Naurouze offers bistronomic cuisine concocted with local produce. Chef David never compromises on freshness. Flavours and originality are the order of the day. For example, white asparagus, pork trotter fondue, pumpkin seed crackers, citrus espuma, or lamb compote, tortellini with fresh goat's cheese and wild garlic, pistachio juice... The desserts are not to be outdone, with the purple Kumara tartlet, violet ice cream and the "Mademoiselle" chocolate ice cream with mint and tonka cream.
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