Le Relais Gascon

A rich, buttery delicacy made from duck or goose liver. It has a smooth, silky texture and a delicate savory flavor. Served with sweet onion jam to balance the richness, typically spread on toasted bread.

Classic French land snails cooked in their shells with a rich garlic and parsley butter. The texture is firm and chewy, similar to clams. Use the small fork to extract the meat and dip bread in the garlic butter sauce.

A savory beef broth soup filled with caramelized onions and topped with a slice of bread covered in melted cheese. Rich, warming, and slightly sweet from the onions.

A sharing platter featuring a variety of cured meats (like ham and sausage) and French cheeses. Served with bread and often pickles. Good for grazing.

Thinly sliced dry-cured ham. Salty and savory with a melt-in-the-mouth texture. Usually eaten with bread and butter.

Marinated herring fillets, often served in oil with onions and carrots. The fish is firm and oily with a strong, briny flavor. A traditional bistro starter.

A plate of assorted cured meats such as salami, ham, and terrines. Salty and savory.

Thin slices of cold-smoked salmon. Silky texture with a smoky, salty, and oily fish flavor. Often served with lemon and toast.

A coarse-textured meat spread made from pork, liver, and herbs. Savory and rustic. Spread it on the accompanying bread.

Fresh tomatoes served with Burrata, a fresh Italian cheese made from mozzarella and cream. The outside is solid cheese, while the inside is soft and creamy. Mild, fresh flavor.

Hard-boiled eggs halved and topped with rich mayonnaise. A simple, classic French bistro staple. Creamy and savory.

Fresh avocado served with cooked shrimp, typically accompanied by cocktail sauce (mayonnaise and ketchup blend). Creamy and refreshing.

A plate of raw or lightly marinated vegetables like grated carrots, cucumber, beets, and celery root. Fresh, crunchy, and light.

Potatoes pan-fried until golden and seasoned with garlic and herbs. Soft inside, slightly crispy outside. Savory and aromatic.

Standard deep-fried potato strips. Crispy and salty.

Duck breast seared with honey. The meat is reddish like steak, with a layer of fat on top. Sweet and savory flavor, served with garlic potatoes and green beans.

Duck leg slow-cooked in its own fat until very tender. The skin is crispy and salty, and the meat falls off the bone. Rich and savory.

Beef skewers (sirloin) grilled and served with a choice of pepper sauce or blue cheese (Roquefort) sauce. Savory and meaty.

A famous French stew made with beef slow-cooked in red wine with carrots, onions, and mushrooms. Rich, dark sauce with very tender meat.

Thick cut of rump steak, a flavorful cut of beef with a firm texture. Grilled and served with creamy pepper or blue cheese sauce.

Ribeye steak, known for its marbling and rich flavor. Served with herb butter (Maître d'Hôtel) or Béarnaise (creamy herb and egg yolk sauce).

A luxurious dish featuring a tender beef fillet topped with a slice of foie gras (duck liver). Rich and decadent, served with potato gratin (creamy sliced potatoes) and green beans.

Fresh ground beef patty (like a burger without the bun), 200 grams. Served plated with garlic potatoes and sauce.

Raw ground beef seasoned with onions, capers, and egg yolk. It has a soft, cool texture and a fresh, tangy flavor. A classic French dish for those who enjoy raw meat.

A hearty gratin from the French Alps made with sliced potatoes, Reblochon cheese, lardons (bacon), onions, and cream. Very rich, cheesy, and filling.

Roast leg of lamb. The meat is tender with a distinct lamb flavor. Served with potatoes or flageolets (small green beans common in French cuisine).

Half a roast chicken seasoned with herbs. Simple, savory, and satisfying.

A rich, slow-cooked casserole containing meat (typically pork sausages, duck, or mutton) and white beans. Thick, hearty, and very filling.

Poultry cutlet (usually chicken or turkey) served in a creamy sauce. Mild and comforting flavor.

Simple beaten eggs fried until set. Served with potatoes or salad.

A traditional French sausage made from pork intestines. It has a very distinct, pungent aroma and a chewy, coarse texture. The 'AAAAA' label certifies it is of high quality. Only for adventurous eaters.

Classic bacon cheeseburger with fresh ground beef and cheddar.

A rich, gourmet burger inspired by Southwest France. Topped with Foie Gras (duck liver), onion jam, and smoked duck breast.

Chicken burger with a breaded chicken patty, cheddar, and vegetables.

Vegetarian burger using a potato hash brown patty instead of meat, topped with cheddar and fresh vegetables.

Penne pasta served in a rich creamy sauce made with three different cheeses.

Long flat pasta served with a sauce of cream, bacon (lardons), and cheese. Note that French carbonara often includes cream, unlike the traditional Italian recipe.

Penne pasta served with grilled vegetables and tomato sauce. Suitable for vegetarians.

Pasta served with salmon chunks and a Provençal sauce (tomato-based with herbs).

Grilled salmon fillet. Choice of sorrel sauce (creamy and slightly tangy herb) or Provençal sauce (tomato and herb).

Cod loin, a thick and flaky white fish. Mild flavor, served with your choice of sauce.

A large salad bowl with chicken, hard-boiled egg, Emmental cheese, and warm garlic potatoes on a bed of greens.

A regional specialty salad featuring gizzards (gésiers) which are tender and flavorful meat morsels, plus bacon and warm garlic potatoes.

A fresh salad topped with cured ham, bacon, a fried egg, and warm potatoes.

A gourmet salad featuring smoked duck breast and a block of Foie Gras (duck liver), typical of the Gascony region.

Salad topped with warm goat cheese (chèvre chaud), bacon, and potatoes.

A meat-free salad loaded with various vegetables including corn, beets, carrots, and warm garlic potatoes.

Salad featuring smoked salmon and crème fraîche (heavy cream) for a rich, cool contrast to the greens and potatoes.

A 'Gourmet' salad packed with tuna, green beans, egg, corn, peppers, and potatoes. Similar to a Niçoise salad but with potatoes.

Salad featuring Roquefort, a strong French blue cheese, paired with cured ham and potatoes.

A seafood salad with shrimp and smoked salmon, plus avocado and apple pieces for freshness.

Two scoops of ice cream or sorbet. Choose from flavors like vanilla, chocolate, coffee, pistachio, lime, strawberry, nougat, passion fruit, mango, or blackcurrant.

Rich custard base topped with a layer of hardened caramelized sugar. Crack the top with your spoon to reach the smooth cream underneath.

A twist on the classic Italian dessert, made with mascarpone cheese and raspberries instead of coffee.

Airy, whipped chocolate dessert. Rich and sweet.

Lemon tart with a pastry crust and tangy lemon filling.

Traditional cake from the Basque region. A buttery almond flour cake usually filled with pastry cream or cherry jam.

Soft chocolate cake, often with a molten center. Served with vanilla ice cream and hot chocolate sauce.

Fresh white cheese (like smooth yogurt) served with raspberry sauce or honey.

A plate of assorted cheeses. Typically eaten after the main meal.

Fresh cut fruit salad.

A dessert drink made with cold chocolate and ice cream, topped with whipped cream.

Cold coffee served with coffee ice cream and whipped cream.

Classic dessert with a split banana, scoops of vanilla, strawberry, and chocolate ice cream, topped with whipped cream.

A refreshing alcoholic dessert featuring lime sorbet drowned in vodka.

Upside-down caramelized apple tart. Warm and sweet, often served with cream.

Choux pastry balls filled with cream or ice cream and covered in chocolate sauce.

Garlic bread

Add an extra ingredient to your dish, such as fried egg, smoked ham, smoked salmon, hot goat cheese, shrimps, chicken, or smoked duck breast.