Chez Gladines Butte aux Cailles

A classic of Basque cuisine. Chicken is gently simmered in a piperade sauce (tomatoes, peppers, onions, garlic). The meat is tender and infused with southern flavors. Served with rice.

Small sweet Spanish red peppers stuffed. They are filled with a cod (salted fish) puree mixed with oil and garlic. Served with a sweet carrot sauce.

A complete dish consisting of a Basque sauce (peppers, tomatoes) mixed with scrambled eggs. Accompanied by pan-fried Bayonne ham and sautéed potatoes.

Beef or sheep tripe simmered for a long time. They are served in a tomato and pepper sauce (Basquaise). The texture is unique, tender and gelatinous.

A generous omelette filled with Basque sauce (peppers, tomatoes, onions). Served simply with a fresh green salad.

Small squid cooked whole in a biscaïna sauce (based on choricero peppers and onions). A typical seafood dish, served with rice.

A flavorful mix of cod brandade (fish and potato puree) and Basque pepper sauce. A rich and textured dish.

Duck thigh slow-cooked in its own fat until melting, with crispy skin. Served with forest mushrooms (porcini and chanterelles) and potatoes.

Grilled duck fillet, sliced into a fan. The meat is usually served pink. Accompanied by sautéed potatoes and salad.

A thick piece of duck breast topped with a creamy blue cheese (Roquefort) sauce. The strong cheese flavor complements the richness of the duck.

A hearty stew of white beans simmered with various meats (duck, pork, sausage). The Basque version often includes chorizo for a spicy touch. Very nourishing.

A selection of cooked or fresh vegetables. A lighter or vegetarian option.

Tannic and full-bodied Basque red wine, with aromas of black fruits and spices. Pairs well with red meats.

Very full-bodied and dark red wine from the Southwest. Rich in tannins, notes of blackberry and blackcurrant.

Languedoc red wine, aromatic and elegant. Notes of garrigue, red fruits, and sweet spices.

Organic red wine from the Rhône Valley. Fruity, spicy, and easy to drink.

Famous Spanish red wine. Often marked by oak barrel aging, with notes of vanilla and red fruits.

Red wine from the Bordeaux region. Balanced and structured, pairs well with a wide variety of dishes.

Languedoc red wine, sunny and generous. Notes of spices and ripe fruits.

Pastis or Ricard. Aniseed liqueur that turns cloudy when water is added. Iconic aperitif of Southern France.

White wine mixed with fruit cream (blackcurrant, blackberry, peach...). Sweet and fruity.

Italian Vermouth. Wine flavored with herbs and spices. Red is sweet-bitter, white is drier or vanilla-flavored.

Portuguese fortified wine. Red Port is sweet, rich, and has aromas of candied red fruits.

French carbonated drink made from orange and orange pulp. Fruity and sparkling taste. Shake the bottle!

Classic or sugar-free cola soda.

Clear carbonated lemonade with a lemon and lime flavor.

Flavored iced tea, usually peach.

Selection of fruit juices served by the glass.

French natural sparkling mineral water. Intense and refreshing bubbles.

Bottle of still or sparkling water of medium size.

Large bottle of still or sparkling water.