La Petite Régalade

A rustic and flavorful pork head terrine, typical of the French countryside. Coarse texture and rich in taste, served cold with bread and gherkins.

A classic Parisian bistro dish: hard-boiled eggs topped with a creamy homemade mayonnaise. Here revisited with tangy garnishes for crunch and freshness.

A refreshing cold tomato soup, originating from Spain but popular in France. Served with mild mozzarella cheese and a touch of Basque chili.

Snails prepared creatively with a rich meat sauce and vegetables. A modern and gourmet version of this traditional French dish, with a spicy touch of chorizo.

An Aveyron specialty resembling a puffed pancake with crispy edges, served like a filled galette. Here in a savory version with ham and cheese.

Rustic meat pâté served in a jar, ideal for sharing. Enjoy it spread on fresh bread, often as an appetizer.

Terrine prepared from black pudding (blood sausage). Rich and spicy flavor, creamy texture.

Traditional charcuterie made with pieces of pork head in jelly. Varied texture with tender and gelatinous pieces, pronounced flavor.

High-quality dry-cured ham from a renowned producer. Finely sliced, it is flavorful and melts in the mouth.