Chez Ttotté

Lunch or dinner set menu allowing you to choose two dishes from the day's selection.

Complete set menu including a starter, a main course, and a dessert from the day's selection.

Mixed salad with warm duck gizzards. A specialty from the Southwest offering a mix of tender and crunchy textures.

Green salad served with goat cheese (Crottin de Chavignol) roasted on toast. The classic combination of melting warm cheese and fresh salad.

Assorted charcuterie (cured ham, sausage, pâté). Ideal to start the meal or to share.

Slices of fresh melon served with aged cured ham. A very refreshing sweet and savory combination.

Half avocado filled with a tuna and mayonnaise mixture. A creamy and smooth starter.

Gourmet salad accompanied by slices of duck neck stuffed with foie gras. A rich and refined dish typical of Gascon gastronomy.

Anchovy fillets marinated in vinegar and oil. A simple, tangy, and briny starter.

Poached pieces of veal head, served with a ravigote sauce (vinaigrette with herbs, capers, and onions). A traditional dish with a melting and gelatinous texture.

Thinly sliced veal ragout with sweet peppers and onions. An iconic dish from the Basque Country, flavorful and slightly spicy.

Basque dish made of simmered peppers, tomatoes, and onions, served with pan-fried Bayonne ham. Colorful and fragrant.

Simmered chicken pieces in a piperade sauce (tomatoes, peppers). The meat is tender and infused with the flavors of sun-ripened vegetables.

Duck leg slow-cooked in its own fat then roasted to achieve crispy skin and melting flesh. A classic from the Southwest.

Grilled duck fillet, served rare or medium, topped with a creamy pepper sauce. Tender red meat with a pronounced flavor.

Beautiful grilled beef cut, marbled and juicy. Usually served with fries or vegetables.

Sautéed veal kidneys served in a creamy mustard sauce. For offal lovers, firm texture and rich taste.

Cod prepared in the Saint-Jean-de-Luz style, often served with tomatoes, garlic, and peppers. A fish dish with Basque flavors.

Rice dish with saffron generously garnished with seafood, chicken, and vegetables. Convivial and rich in flavor.

Grilled sea bream, prepared in the style of Oiartzun (Spanish Basque Country), often with garlic and vinegar. Fine and delicate white flesh.

Basque sheep cheese (Ossau-Iraty type) traditionally served with black cherry jam. The region's perfect sweet and savory combination.

Egg custard topped with liquid caramel. A classic, fresh, and creamy dessert.

Slices of fresh pineapple. A light, juicy, and naturally sweet dessert.

Traditional shortcrust pastry cake from the region, filled with pastry cream or black cherry. Crispy on the outside and soft on the inside.

Rich and creamy dessert cream flavored with salted butter caramel. Indulgent and comforting.

Round rice slowly cooked in sweetened and vanilla-infused milk. A creamy and sweet childhood dessert.

Whipped fresh cheese served with a drizzle of honey. A simple, fresh, and light dessert.