Bellota-Bellota Boulogne

Spanish cured ham from black pigs fed on acorns. Melts in your mouth with a rich, nutty flavor. Served in thin slices arranged in a volcano shape.

Dried Iberian pork shoulder, smaller and fattier than ham. Intense flavor and juicy texture. Served with bread and tomato.

Assortment of Iberian ham and shoulder to compare flavors. Playful presentation to discover different parts of the pork.

Comparative tasting of two vintages or types of Iberian cured meats. Ideal for appreciating the nuances between aging or origins.

Selection of three different Spanish cured meats on a platter. Perfect for an aperitif or for sharing.

Duo of dried Iberian shoulder and Manchego sheep's milk cheese. The classic combination of salty and creamy.

Mixed platter with prestige Bellota ham and Manchego cheese. A rich umami combination.

Large assorted platter of Iberian cured meats and cheeses. Ideal for a group, offering a variety of Spanish flavors.

Choice of: small fried green peppers with a slight bitterness (Pimientos) or fried potato cubes with spicy sauce (Patatas bravas). Classic tapas.

Rustic, textured, and creamy mashed potatoes. A comforting side dish.

Creamy rice cooked slowly. Choice between a spicy version with chorizo or a vegetarian version with oyster mushrooms.

Short pasta served with a truffle-scented sauce. A simple yet sophisticated and very aromatic dish.

Creamy preparation made from fish roe. Two varieties served with small thick pancakes.

Semi-cooked duck foie gras, rich and creamy. Served cold with toasted bread for textural contrast.

Puff pastry turnovers stuffed with meat and cheese, baked in the oven. Crispy on the outside and melting on the inside.

Gourmet sandwich on soft bread, filled with cooked ham and cream cheese. Served with sides.

Spanish take on Savoyard gratin. Potatoes cooked with Manchego cheese and Coppa cured meat.

A complete dish combining cured meat, mashed potatoes, egg, and crispy chorizo. A mix of rich textures and flavors.

Grilled octopus tentacles, tender inside and crispy outside. Served on a bed of creamy, flavored rice.

Tasting plate featuring high-quality salmon. Includes smoked salmon and tarama. Fresh and briny.

Chef's daily sweet suggestion. Ask your server for details.

Two aged Spanish hard sheep's milk cheeses. Nutty flavor and firm texture.

Sweet variation of the day, such as brioche sandwich or pastry.

Creamy dessert of your choice: rice cooked in sweet, vanilla-infused milk, or fresh, light fromage blanc.

Hot drink (coffee or tea) served with a selection of small miniature desserts.

Large bottle of still (Evian) or sparkling (Badoit) mineral water.

Fruit juice or nectar, various flavors depending on availability.

Cola-flavored carbonated soda, original or sugar-free version.

Light and refreshing artisanal blonde beer.

Classic Spanish lager beers, thirst-quenching with a slight bitterness.

House-selected wine, available by the glass or bottle.

Premium wine, representative of selected expertise.

Balanced and aromatic wine, perfect for pairing with cured meats.

Prestigious sparkling wine made exclusively from white grapes. Fresh, fine, and elegant.

Short, strong espresso, intense in aroma.

Two shots of espresso in a large cup.

Selection of teas or herbal infusions in hot water.