BB RESTAURANT

A creamy butternut squash soup topped with chestnut pieces and popcorn. A sweet and comforting starter with varied textures.

Razor clams seared in a pan and seasoned with garlic and parsley butter. A flavorful and aromatic seafood dish.

Diced raw salmon, mixed with small grey shrimp and grilled onions for a smoky touch. Fresh and briny.

Cold preparation made from cooked fish, served in slices. Tender texture and delicate flavor.

Rustic homemade meat pâté, seasoned with spices and herbs. Served cold, ideal with bread.

Slow-cooked egg for a runny yolk and silky white, served on a bed of lentils with a frothy spicy chorizo sauce.

Fresh Marennes-Oléron oysters, size n°3. Served raw on ice, appreciated for their briny taste and fine flesh.

Large composed salad topped with breaded chicken pieces with muesli for crunch.

Burger topped with grilled bacon, served with homemade fries. A gourmet classic.

Raw minced and seasoned beef, served with mesclun salad and homemade fries.

Complete meat-free plate composed of a variety of seasonal vegetables, legumes, pasta, and homemade purée.

Fresh fish of the day, prepared according to the chef's inspiration and the catch of the moment.

Tender and flavorful beef cut (onglet) grilled, topped with a rich foie gras sauce and served with homemade mashed potatoes.

Pan-seared veal liver, served with a mix of wild mushrooms and a herb-infused meat jus. Rich flavor and melting texture.

Short striped pasta served with butternut squash, chestnuts, blue cheese (Fourme d'Ambert), and slices of smoked duck. An autumnal and gourmet dish.

Chocolate cake, likely with a molten center, served with a scoop of vanilla ice cream.

A coffee served with an assortment of miniature desserts (financier, cream, fruit, ice cream). Ideal for tasting everything.

Traditional flan served warm, with almonds and accompanied by homemade apple compote.

Dessert with southern flavors, flavored with thyme and thyme liqueur (farigoule). Fresh and herbaceous.

Dessert featuring griotte (sour cherry), enhanced by an almond liqueur.

Selection of two aged cheeses from the varieties offered, usually served with bread.

Assortment of ice creams and sorbets. Various flavors ranging from classics (vanilla, chocolate) to more original ones (thyme, griotte).

Pear gently poached in sparkling rosé wine with cranberries, served with praline crunch for texture.

Large platter of assorted cured meats to share (ham, salami, terrine, etc.).

Large platter of assorted aged cheeses to share.

Large platter combining cured meats and cheeses to share. The best of both worlds.

Lunch formula including the starter and dish of the day, the content of which changes daily (see blackboard).

Lunch formula including the dish of the day and a dessert of your choice from the menu.

Simple lunch formula including the dish of the day followed by a coffee.

Complete menu for children including a main course (pasta or steak), a scoop of ice cream for dessert, and a drink (syrup).

Toasted baguette slice topped with tapenade (black olive, caper, and anchovy purée).

Creamy spread made from flaked fish and aromatics.

Fried potatoes served with a spicy tomato sauce. A tapas classic.

Breaded and fried croquettes filled with ham and melting cheese.

Chicken pieces marinated in curry and coconut milk, served on a skewer.

Savory version of French toast, enhanced with slices of spicy chorizo.

Small portion of mussels prepared with a tomato sauce, served in a glass.

Small savory flan with wild mushrooms and blue cheese.

Lyonnaise specialty: fresh cheese seasoned with herbs, garlic, shallots, and oil.

Assortment featuring the 6 tapas marked with a red star on the menu.

Thin Catalan dry sausage, ideal for an aperitif.

Small squid cooked in their own ink, a flavorful Basque specialty.

Small squid prepared in a tangy tomato sauce, flavored with white wine and herbs.

Local pâté spiced with Espelette pepper, a mild spice typical of the Basque Country.

Quality sardines from Saint-Jean-de-Luz, served canned or on a plate.