Chez Papa 14th

Whole duck foie gras prepared according to the house recipe. Melting texture and rich, buttery taste. Enjoyed with toast.

Duck foie gras served with black cherry jam. The acidity and sweetness of the cherry balance the richness of the foie gras. A classic Basque sweet and savory combination.

Tasting plate offering three foie gras preparations. Includes hot and cold versions with spicy and tangy accompaniments.

Large platter of duck and charcuterie specialties. Includes foie gras in two forms and raw ham. Ideal for sharing to discover regional flavors.

Poached eggs served with a sheep's blue cheese sauce. Creamy and tasty. To be eaten hot.

Green salad with warm confit poultry gizzards. Tender texture and typical fleshy taste of the Southwest.

Salad with pan-fried poultry livers. Rich taste and smooth texture.

Salad served with melted goat cheese on toast. French classic, hot-cold mix.

Simple salad with croutons and a sheep's blue cheese sauce.

Assortment of dry and aged charcuterie. Ideal for an aperitif or as a starter to share.

Cooked snails served with a blue cheese sauce. A regional variation on the classic garlic.

Classic snails prepared with butter, garlic, and parsley. Tasty and very fragrant.

Homemade snail recipe with a creamy mushroom and tomato sauce, enhanced with Calvados (apple eau-de-vie).

Large mixed salad with warm potatoes, regional cheeses, and raw ham. Complete and hearty dish.

The Boyarde salad enriched with two fried eggs on top. Very rich and filling.

Very hearty salad combining hot meats (gizzards, livers, bacon) and cheeses (goat, Cantal). A whole meal on a plate.

Gourmet salad focused on duck in all its forms: foie gras, smoked duck breast, and slices.

Traditional Landes salad with gizzards and confit duck wing. Rustic and tasty.

Luxurious Périgord salad with sheep's cheese and duck trio (fresh duck breast, smoked duck breast, and foie gras).

A formula combining a small Boyarde salad and a choice of filled tartine (pitchou bread).

Formula combining a small full Boyarde salad (with eggs) and a choice of filled tartine.

Formula combining a small Super Papa salad and a choice of filled tartine.

White bean stew with confit meats (sausage, duck, pork), baked with breadcrumbs. Emblematic, rich, and comforting dish.

Traditional Basque dish made of minced veal simmered with peppers, onions, and Espelette pepper. Mild and spicy flavor.

Veal escalope topped with dry-cured ham and mushrooms, served with potatoes and gratinated with Cantal cheese.

Duck escalope prepared in a mountain style with ham, mushroom sauce, and gratinated with cheese.

Thick pan-seared duck piece served with a morel mushroom sauce.

Thick and hearty peasant soup with winter vegetables and duck pieces. Very rustic and nourishing.

Thin slices of duck breast served with a sweet and savory creamy peach sauce.

Traditional beef stew slow-cooked in a red wine sauce. The meat is meltingly tender.

Vegetarian Basque dish based on simmered peppers and tomatoes, served here with dry ham and a poached egg.

Grilled duck fillet with melting leeks.

Grilled duck fillet served with a creamy and spicy green pepper sauce.

Luxurious dish combining grilled duck breast and slices of hot foie gras. Very rich.

Aveyron specialty of stuffed and simmered lamb tripe. Pronounced taste and unique texture.

Duck leg slow-cooked in its fat until very tender with crispy skin.

Traditional French sausage made from pork intestines, with a very strong and characteristic smell and taste.

Thick grilled beef served with a toast topped with hot foie gras.

Burger topped with melted Cantal cheese and bacon. Quality French beef.

Original burger replacing beef with duck breast, with goat cheese and honey.

Hearty burger combining a steak and axoa (Basque minced veal), with sheep's cheese.

Gourmet burger with beef steak and pan-seared foie gras escalope.

Large toast topped with Basque veal (axoa) and gratinated with cheese.

Vegetarian tartine topped with peppers and tomatoes (piperade) and gratinated.

Tartine topped with melting leeks and pork shoulder, gratinated with Cantal.

Double cheese tartine with gratinated goat cheese and Cantal.

Tartine combining axoa (veal) and piperade (peppers), gratinated.

Simple omelette, served runny or well-done.

Customizable omelette with one ingredient of your choice.

Omelette filled with aged dry ham.

Oyster mushroom omelette.

Very generously filled farmer-style omelette with potatoes, ham, and vegetables.

Tender veal escalope served with leek fondue.

Veal escalope topped with a creamy sauce.

Thick grilled beef steak.

Grilled bavette steak, very flavorful long-fiber meat.

Cooked salmon steak uniquely topped with slices of smoked duck breast.

Raw minced and seasoned beef (capers, onions, sauce).

Raw minced duck meat, knife-cut and seasoned Basque style.

Diced fresh raw marinated salmon, with a touch of sweet chili.

Portion of blue cheese made from sheep's milk. Strong and salty taste.

Portion of Cantal, pressed cheese from the Massif Central.

Portion of Camembert or goat cheese.

Assortment of cheeses offered on the menu.

Small homemade sweets.

Crispy apple pie flambéed with alcohol and its caramel

Classic apple tart.

Pear tart served with hot chocolate sauce.

Traditional cake filled with cream or cherry, served here with jam.

Sweet omelette flambéed with Armagnac.

Egg flan topped with liquid caramel.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Choux pastry filled with vanilla ice cream and covered with hot chocolate.

Upside-down flambéed pear tart with alcohol and its Chantilly

Light and airy dark chocolate mousse.

Chocolate cake with a warm liquid center, served with ice cream.

Coffee accompanied by an assortment of miniature desserts.

Three scoops of ice cream of your choice.

Three scoops of fruit sorbet of your choice.

Lemon sorbet with vodka.

Mint and spicy chocolate ice cream coupe.

Iced dessert with prune and Armagnac.

Chocolate and vanilla ice cream with chocolate sauce and whipped cream.

Coffee and vanilla ice cream with coffee sauce and whipped cream.

Alcoholic vanilla-caramel ice cream coupe.

Pear ice cream coupe drizzled with pear eau-de-vie.

Classic or decaffeinated espresso.

Large black coffee.

Coffee with milk.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Hot chocolate.

Selection of teas or herbal teas.

Coffee with milk foam.

Hot cocktail of coffee, whiskey, and cream.

Hot drink with rum, lemon, and hot water.

Basque herbal liqueur.

Mint liqueur.

Strong fruit alcohol.

Whiskies.

Aged French brandy.

Aged apple eau-de-vie.

Brandy from the Armagnac region.

Plum liqueur.

Very old and refined Armagnac.

Red liqueur wine from Madiran, sweet and powerful.

Large bottle of mineral water (still or sparkling).

Medium sparkling water.

Tonic or citrus soda.

Various sodas.

Cola soda.

Fruit juices of your choice.

Thick and sweet apricot nectar.

Bottle of 75cl brut Champagne.

Glass of Champagne.

Champagne and cassis cream cocktail.

Local beer flavored with wild sloe liqueur.

Classic lager blonde beer.

Belgian abbey beer.

Light blonde beer.

White beer with herbs.

Strong brown beer or non-alcoholic beer.

Beer flavored with tequila.

Armagnac and orange liqueur.

Improved Kir with Cognac and several red fruits.

Fruity liqueur based on Armagnac.

Spanish green apple liqueur.

Italian white or red vermouth.

Bitter aperitif cocktail.

Portuguese fortified wine.

Rum.

Gascon liqueur wine.

Anise aperitif.

Gentian aperitif.

American whiskey.

Scottish whisky.

Half measure of whiskey.

Sweet wine.

White wine and cassis cream.

Various spirits.

Whiskey cream.

Coconut liqueur.

Red wine liqueur.

Homemade Basque sangria with a hint of chili.