Les Bons Garçons

A traditional Basque Country veal ragout. The thinly sliced meat is simmered with sweet peppers, onions, and spices. A rustic and flavorful dish, tender and slightly spicy.

Duck thigh slow-cooked in its own fat until meltingly tender inside and crispy outside. Served with potatoes sautéed in duck fat, garlic, and parsley. Rich in flavor and very indulgent.

Grilled duck fillet, served pink with crispy skin. Accompanied by a sweet and savory honey sauce and sautéed vegetables. The meat is tender with a pronounced flavor.

Farmhouse quality chicken breast, pan-fried and served with piperade (a mix of peppers, tomatoes, and onions). Accompanied by basmati rice. A balanced dish with flavors of the Southwest.

A large piece of grilled beef, juicy and marbled. Served with homemade fries and a sauce of your choice. Ideal for red meat lovers.

Plancha-seared beef steak, tender and lean. Can be enhanced with a pan-seared foie gras escalope (Rossini style) for extra indulgence.

Thin slices of marinated raw beef. Served with salad, Basque sheep cheese, and flavored with truffle oil. A fresh and light dish accompanied by fries.

Minced and seasoned beef. Available raw (classic) or briefly seared in a pan. Served with fries or salad.

A variation of the classic beef tartare, enhanced with sheep cheese (Tomme Basque) and truffle oil. Rich and aromatic local flavors.

Grilled salmon fillet, served with a rich and creamy sauce. Accompanied by rice and a mix of Basque peppers.

Scallops quickly seared to maintain their tenderness. Served with a light olive oil and lemon sauce, and crisp vegetables.

Raw salmon cut into cubes, seasoned with local Espelette pepper and lime for freshness. A light and flavorful dish.

Squid rings sautéed with spicy chorizo. The surf and turf combination offers a spicy and smoky flavor. Served with rice.

Children's menu including a vegetable starter, a main course of choice (meat or fish), and a dessert. Adapted to younger tastes.

Assortment of various cheeses to share. Includes local specialties like Tomme Basque and French classics like Roquefort and Camembert.

Selection of artisanal charcuterie to share. Includes Bayonne ham, rillettes, and dry sausages. Ideal for an aperitif.

A gastronomic board showcasing products from the Southwest. Foie gras, smoked magret, and cheeses, accompanied by stuffed peppers.

Personal selection of two cheeses from the list provided. Usually served with bread.

Mix of fresh cut fruits, varying according to the season. A light and refreshing dessert.

Dessert traditional close to crème brûlée, flavored with lemon, cinnamon, or vanilla, with a layer of crunchy caramelized sugar on top.

Light and airy dark chocolate mousse. Rich in cocoa, creamy texture.

Jellied dessert made with almond milk, flavored with lime and served with a raspberry sauce. Sweet and fruity.

The region's iconic cake, with a golden shortcrust pastry. Traditionally filled with either black cherry or almond cream.

Apple tart covered with a thin and crispy pastry. Served warm, often flavored with Armagnac.

An espresso coffee served with an assortment of miniature desserts from the menu. Perfect for tasting everything.

Two scoops of ice cream or sorbet, chosen from available flavors.

Three scoops of ice cream or sorbet, chosen from available flavors.

Dessert composed of crunchy meringue and ice cream, often topped with whipped cream.

Ice cream cup with coffee or chocolate ice cream, drizzled with sauce (coffee or chocolate) and topped with whipped cream.

A scoop of sorbet served in a champagne coupe. A festive and sparkling dessert.

Lemon sorbet drizzled with vodka or local spirit (Armagnac for the Gascon version). Refreshing and digestive.