Le Cachiquet

Grilled duck breast, served whole. The meat is red and tender, surrounded by a crispy layer of fat. An emblematic dish from the Southwest.

Duck leg cooked slowly in its own fat. The meat is melting and the skin is golden. Rich and comforting flavor.

Duck foie gras cooked at low temperature. Smooth and buttery texture. Served chilled, often accompanied by toast.

Smoked salmon fillet prepared on-site. Tender texture and delicate smoky flavor.

A hearty mixed salad typical of the region. Generally contains green salad, duck gizzards confit, smoked duck breast, and croutons.

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

Traditional sausage made from pork tripe. Firm and grainy texture, very pronounced and rustic flavor.

Mixed salad prepared with fresh ingredients of the day.

Dish of the day or standard selection at a fixed price.

Dessert of the day or standard selection at a fixed price.

Local wine from the Southwest. Whites are typically crisp and aromatic, reds are supple and fruity.

Bordeaux red wine. Structured with present tannins and black fruit aromas.

Rhône Valley wine. Often generous, spicy, and warm.

Powerful and tannic red wine from the Southwest. Robust, it pairs perfectly with rich meats and duck.

Beaujolais cru made from Gamay. Light, fruity, and easy-drinking red wine.

Rosé wine from Provence. Dry, pale, and refreshing with floral notes.

Languedoc red wine. Mediterranean blend with notes of spice, garrigue, and ripe fruit.

Languedoc white wine. Aromatic blend, likely rich and fruity.

Dark red wine from the Southwest, made from Malbec. Dense, with black fruit aromas.

Bordeaux wine (Right Bank). Generally round and fruity, dominated by Merlot.

Dry white wine from the Southwest. Crisp, with good acidity and citrus notes.

Red wine from the Bergerac region. Powerful and full-bodied, close to the Bordeaux style.

Assortment of cured meats (saucisson, dry-cured ham, terrine, etc.). To share.

Assortment of various cheeses. To share.

Platter combining cured meats and cheeses.

Plate of local cured ham.