Bellota-Bellota Champs Elysées

Iberian acorn-fed pork ham (Bellota). A dark red meat marbled with fat, offering a nutty flavor and a melting texture. · Intense and complex flavor, silky texture. · Traditionally enjoyed in thin slices, accompanied by bread and tomato.

Shoulder (front leg) of Iberian Bellota pork. Fattier and tastier than ham, with powerful aromatic notes. · Juicy texture and very pronounced flavor. · Ideal for lovers of characterful cured meats.

Assortment allowing you to discover different cuts or aging of Iberian pork. · Offers a variety of textures and intensities in a single tasting. · Perfect for comparing the subtleties between ham and shoulder.

Comparative tasting of two exceptional products. · Allows you to appreciate the nuances of taste between two different origins or aging processes. · A fun experience for gourmets.

Selection of three varieties of Spanish cured meats. · Variety of savory and spicy flavors. · To share as an appetizer.

Duo of Iberian shoulder and Manchego cheese. · The combination of the fat from the cured meat and the sheep's milk flavor of the cheese. · A classic of Spanish tapas.

Plate combining Bellota ham and Manchego cheese. · Perfect balance between the tenderness of the ham and the firmness of the cheese. · Usually served with bread.

Vast assortment of Iberian cured meats. · Ideal for discovering the full range of Bellota flavors. · Convivial dish to share among several guests.

Choice between small fried green peppers (sometimes spicy) or fried potatoes with spicy sauce. · Typical flavors of Spanish tapas bars. · Easy to nibble with fingers or a fork.

Potatoes roughly mashed with a fork. · Rustic and comforting texture. · Simple and tasty side dish.

Creamy rice cooked either with spicy Spanish sausage or with mushrooms. · Rich and creamy. · Comforting hot dish.

Short pasta served with a truffle-flavored sauce. · Woody and earthy truffle flavor. · A simple pasta dish enhanced with a luxurious touch.

Creamy preparation based on fish roe. · Iodized and salty taste, smooth texture. · To spread on warm blinis.

Cured and seasoned pork loin charcuterie. · Savory and slightly peppery taste. · Served with a tomato preparation for freshness.

Semi-cooked fatty duck liver preparation. · Very melting texture and rich, buttery taste. · Enjoyed on toasted bread.

Gourmet sandwich in a soft bun. · Mix of savory, sweet, and creamy flavors. · Served as a complete meal with accompaniments.

Spanish take on Savoyard gratin. · Potatoes au gratin with sheep's cheese and cured meat. · Rich, hot, and very filling dish.

Plate combining cured meat, starch, and egg. · Varied textures between the melting egg and the crunchy chorizo. · A complete and balanced dish.

Grilled octopus tentacle served with creamy rice. · The octopus is tender with a slight grilled flavor. · Specialty inspired by Galicia.

Salmon tasting plate. · Marine freshness and creaminess. · Served with small thick pancakes.

Special dessert changing daily. · Ask the waiter for the suggestion of the day.

Spanish pressed sheep's milk cheese. · Characteristic sheep's milk flavor, firm texture. · Often served with quince paste.

Sweet treat of the moment. · A gourmet finish to the meal.

Choice of dairy dessert: rice cooked in sweetened milk or fresh curd cheese. · Sweetness and freshness. · Simple traditional desserts.

Coffee or tea served with an assortment of mini-desserts. · Allows you to taste several sweets in small portions. · Ideal for finishing the meal with a varied note.

Natural mineral water (Evian: still, Badoit: sparkling).

Fruit drink.

Cola soda, classic or sugar-free version.

House blonde beer.

Spanish pale lagers.

House selected wine.

Superior quality signature wine.

Selected wine.

Champagne made exclusively from white grapes (Chardonnay). · Fine and elegant, light bubbles. · Perfect for celebrating or as an aperitif.

Small, strong black coffee.

Double shot of espresso coffee.

Infused hot drink, with or without caffeine.