Amarante

Zucchini slow-cooked to a melting texture, then served cold. A simple and refreshing vegetable dish.

Locally sourced trout, lightly smoked, served with raw cream. Accompanied by blinis (small thick pancakes) made with buckwheat flour.

Creamy blended vegetable soup, enriched with butter for extra creaminess. Garnished with pieces of crispy pork belly.

Wild snails prepared classically with garlic and parsley butter. Served with a small salad.

Rustic country pâté made with Kintoa pork, a local Basque breed. Served with crunchy cornichons.

Assortment of dried or cured meats from Noir de Gasconne pork, a breed renowned for its quality.

Rich and melting duck foie gras. Served on or with slices of toasted country bread.

Boneless pig's trotter, grilled until crispy on the outside. Gelatinous and flavorful meat.

Pan-fried veal brain with butter. An offal with a very tender, almost creamy texture, and a delicate flavor.

Veal tongue served cold in thin slices. Accompanied by homemade mayonnaise and salad.

Veal cut (rack) slow-cooked until tender. Served with knepfes, a type of small dumpling or quark and buckwheat pasta.

Pork from the Aldudes valley in the Basque Country, grilled with butter. Served with seasonal vegetables.

Milk-fed lamb leg from the Pyrenees, slow-cooked at low temperature. Served with spelt, an ancient grain with a nutty flavor.

Traditional sausage made from pork tripe, known for its pronounced flavor. Grilled with butter and served with fermented cabbage (sauerkraut).

Monkfish fillet (firm-fleshed fish) poached in a buttery, lightly vinegary broth. Served with panisses (chickpea flour fries).

Whole roasted veal sweetbreads (thymus), crispy on the outside and meltingly tender on the inside. Served with classic mashed potatoes.

Charolais beef ribeye (AOP) to share. Grilled with butter and served with homemade mashed potatoes.

Raw milk farmhouse Saint-Nectaire cheese. Served with a glass of brut cider to complement its flavors.

Farmhouse tome cheese, made with raw sheep's milk. Characteristic flavor and firm texture.

Intense dark chocolate fondant (100% cacao). Complex aromatic profile (woody, smoky, floral) and very low in sugar.

Lemon dessert reminiscent of a crème brûlée. Highlights acidity and fruit with low sugar and a slight bitterness.

Dessert focused on apricot, served with ice cream prepared to order. Very low in sugar to emphasize the fruit's flavor.