Chez Papa Bastille

Whole duck foie gras is the prepared and cooked duck liver lobe, offering the purest flavor and the finest texture. Rich, creamy, and melts in your mouth. Enjoyed on toast, sometimes with a pinch of salt or jam.

Fresh foie gras slices seared in a pan for a crispy exterior and a melting center. Served with gingerbread for sweetness and balsamic for acidity. A rich and gourmet dish.

Tasting plate of Southwest specialties. Includes foie gras, confit gizzards (tender offal), and a duck wing. Rich in duck flavors, salty and savory.

A complete platter celebrating duck in various forms: whole, pan-seared, and in fillets, accompanied by raw ham. A hearty and varied sharing experience.

Thin slices of cured raw ham, typical of French regions. Salty taste and melting texture. Eaten with fingers or on bread.

Assortment of various charcuterie (saucissons, terrines, hams). Ideal for tasting different textures and flavors of cured pork. To share.

Selection of regional hard or soft cheeses. Served with bread. Flavors ranging from mild to strong.

The best of both worlds: a combined selection of charcuterie and cheeses. Perfect for an aperitif or a light meal to share.

Board combining confit duck pieces (rillons), Cantal cheese (pressed cheese), and raw ham. A mix of crispy and melting textures.

Gers specialties focused on duck: sliced smoked breast, confit gizzards, and ham. Intense smoky and savory flavors.

Eggs cooked without shells in boiling water, the yolk remains runny. Served with a strong sheep's blue cheese sauce.

Small salad with warm confit duck gizzards. The contrast between the fresh salad and the melting gizzards is typical of the Southwest.

Salad with pan-seared poultry livers. Ferrous flavor and tender texture.

Version of the Lyonnaise salad with grilled smoked bacon and an egg with a runny yolk that acts as a natural sauce.

Green salad served with melted goat cheese on toasted bread. A French bistro classic.

Pieces of confit and grilled duck meat. Crispy on the outside and tender on the inside. Very flavorful, often eaten as an appetizer.

Dozen snails cooked with a sheep's blue cheese sauce. A cheesy variation of the classic.

Dozen snails served on a fondue of sweet and melting leeks.

The classic recipe: snails with butter, garlic, and parsley. Strong garlicky and herbaceous taste.

Creamy and rich signature recipe with a sauce of mushrooms, tomatoes, and a touch of apple liqueur (Calvados).

Extra portion of your choice of side: sautéed potatoes, green vegetables, or salad.

Hot foie gras slice to add to your dish for extra indulgence.

Sautéed oyster mushrooms, fleshy and flavorful.

Sweet and spicy traditional Basque chili condiment. Enhances meats and cheeses.

Traditional Basque sweet condiment, often served with sheep's cheese.

Beef burger topped with melted Cantal cheese and bacon. Served with homemade fries and salad. Hearty and flavorful.

Poultry burger with a spicy, breaded turkey escalope. Topped with peppers and cheese. An original alternative to beef.

Luxurious burger combining a beef steak and a pan-seared foie gras escalope. Inspired by the Rossini tournedos. Rich and sweet-savory flavors.

Beef burger with goat cheese and honey. A classic sweet and savory balance with a slight spicy touch.

Very hearty burger with aligot (mashed potatoes with stringy cheese) instead of classic cheese. Very filling.

Raw minced beef, seasoned and enhanced with a slightly spicy Basque chili jam. Tender and fresh texture.

Raw duck meat, hand-chopped, freshly seasoned with herbs and citrus. More distinctive flavor than beef.

Diced raw fish, seasoned Basque-style with chili and sheep's cheese shavings. Fresh and oceanic.

Simple omelette, served runny or well-done as preferred. Light and classic dish.

Omelette with sautéed oyster mushrooms.

Rich omelette with potatoes, ham, and vegetables. A complete and rustic dish.

Omelette customizable with a main ingredient of your choice.

Extra ingredient to add to your omelette.

Large mountain salad with warm potatoes, cheeses, and charcuterie. Hearty and comforting.

An even richer version of the Boyarde salad, topped with two fried eggs.

Very generous salad combining almost all specialties: poultry offal, cheeses, bacon, and potatoes. For hearty appetites.

Gourmet salad with duck in all its forms, including hot and cold foie gras. A festive meal on a plate.

Southwest classic with duck confit, gizzards, and ham. Served with garlic croutons for crunch.

Salad combining the sweetness of warm goat cheese on toast and the smoky flavor of thinly sliced smoked duck breast.

Salad of fresh and cooked vegetables, no meat.

Fresh salad with smoked duck breast, various vegetables, and artichoke heart. Balanced and flavorful.

Option to change an ingredient in your salad.

Addition of extra ingredients to your salad.

Large toast topped with Axoa (Basque minced veal with peppers) and gratinated with Cantal cheese.

Large toast topped with piperade (stewed peppers, tomatoes, and onions) and gratinated with cheese. Flavorful vegetarian option.

Generous toast with leek fondue, pork shoulder, and gratinated cheese.

Cheese lover's toast, combining goat cheese and melted Cantal on toasted bread.

Complete toast combining minced meat (Axoa), Basque vegetables (Piperade), and melted cheese.

Duo formula including a small Boyarde salad (potatoes, cheeses, ham) and a half-gratinéed toast of your choice.

Duo formula with a small Boyarde salad with eggs and a half-gratinéed toast of your choice.

Duo formula with the rich Super Papa salad (gizzards, livers, bacon) and a half-gratinéed toast of your choice.

French still mineral water, pure and refreshing.

Natural mineral water from the Arcachon Basin.

Italian sparkling mineral water, finely bubbly.

Sparkling version of Arcachon water.

Very fizzy French sparkling water (intense bubbles).

Bitter carbonated drink with quinine.

Sweet and flavored iced tea, usually peach.

Sparkling carbonated drink made from orange juice and pulp.

Classic cola soda.

Sugar-free cola soda.

Lemonade mixed with your choice of syrup. Sweet and popular drink.

Bottled fruit juices, flavor of your choice.

Single espresso, with or without caffeine.

Double shot of espresso.

Coffee with milk.

Coffee with creamy milk foam.

Espresso with a dash of milk foam.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Hot drink made with cocoa and milk.

Selection of teas or herbal infusions.

Hot cocktail based on coffee, whisky, sugar, and cream.

Hot drink with rum, lemon, and hot water, comforting in winter.

Basque draft beer ("Patxaran" style) or local.

Strong Belgian abbey beer, round and malty.

Artisanal blonde beer, light and refreshing.

Wheat white beer, cloudy and lemony.

Strong and blonde Belgian beer, with spicy and fruity notes.

Classic Danish lager.

Light Mexican beer, served with a lime wedge.

Tequila-flavored beer, sweet.

Standard Dutch lager.

Fermented sparkling apple-based drink.

Cuban cocktail with rum, mint, lime, sugar, and sparkling water.

Rum, cola, and lime.

Tequila, orange juice, and grenadine syrup.

Daily creation by the bartender.

Brazilian cocktail with cachaça, lime, and sugar.

Antillean aperitif: agricultural rum, lime, and cane sugar.

Bitter and sparkling Italian aperitif (Aperol, Prosecco, sparkling water).

Martini vermouth with tonic.

Large glass of sparkling wine on ice with syrup.

Gin and tonic water.

Vodka, ginger beer, and lime.

Classic Italian cocktail, bitter and strong.

Stimulating cocktail with cold coffee and vodka.

Floral variation of the Spritz with elderflower liqueur.

Classic tequila cocktail, served with a salted rim.

Fruity red wine macerated with citrus and spices.

Gascon cocktail based on Armagnac liqueur and wild wine (sparkling).

Homemade enhanced Kir, fruity and sparkling.

Sweet and fruity aperitif from the Southwest.

Italian white (sweet) or red (sweet-bitter) vermouth.

Bitter and aromatic aperitif cocktail.

Sweet fortified Portuguese wine.

Pure rum.

French anise aperitif, to be diluted with water.

Bitter aperitif based on gentian.

Very fruity sweet natural wine.

White wine and cassis cream.

Neat spirits.

Irish cream liqueur.

Rum and coconut liqueur.

Southwest sweet liqueur wine, powerful and fruity (dark fruits).

Aged malt whisky.

Tennessee American whiskey.

Premium Scotch blend.

Classic Scotch blend.