Pedzouille L'Etable

Traditional pastis made from anise and licorice. Herbaceous and refreshing flavor. Enjoyed diluted with plenty of fresh water and ice.

Aperitif based on wild gentian. Bitter and sweet flavor at the same time, with floral notes. Drunk neat on ice or with a dash of cassis.

Fermented sparkling drink made from apples. Fruity, tangy, and refreshing taste. Ideal for starting the meal lightly.

Similar to cider but made from fermented pears. More delicate and floral flavor, slightly sparkling. Very fresh and thirst-quenching.

Certified organic artisanal beers. The selection includes a light Blonde, a hoppy IPA, or a White with citrus notes. To be enjoyed well chilled.

Artisanal lime soda. Tangy, low-sugar, and very refreshing taste. Perfect for quenching thirst without alcohol.

Infused black tea served iced. Mild tannic flavor, often naturally flavored. A light and energizing option.

Organic artisanal cola. Less sweet than industrial colas, with natural notes of spices and caramel. Bubbly and classic.

Artisanal apple juice. Natural sweet taste and slightly cloudy texture. Enjoyed by everyone for its fruity sweetness.

Vitamin cocktail Orange, Carrot, Lemon. Bright orange color, sweet and tangy taste. An energizing and healthy drink.

Tomato juice, often served with celery salt. Savory and slightly thick. A non-alcoholic aperitif classic.

Still natural mineral water from the Abatilles spring. Neutral taste and crystalline purity. Accompanies all meals.

Sparkling version of Abatilles water. Fine and digestible bubbles. Refreshing, it cleanses the palate between dishes.

The classic espresso (slang for coffee). Short, strong, and intense with a beautiful crema. Ideal at the end of a meal.

Espresso diluted with hot water. Milder and less concentrated than espresso, but with the same coffee aroma.

Coffee with milk with lots of hot milk. Creamy and comforting. Less strong coffee flavor.

Pun on Cappuccino. Espresso topped with creamy milk foam, often sprinkled with cocoa.

Vibrant green herbal liqueur with a lemony and herbaceous verbena flavor. Traditionally consumed chilled after a meal for digestion.

Famous Chartreuse monks' herbal liqueur. Very powerful (55% alc.), complex, herbaceous, and spicy. An intense digestif.

Artisanal plum eau-de-vie. Powerful and fruity aroma of ripe plum. Warm and digestive.

Bas-Armagnac aged 6 years in cask. Woody, vanilla, and dried fruit notes. An elegant and round grape brandy.

A rotating selection of other digestifs and brandies available at the bar. Ask your server.

Seasonal asparagus, tenderly cooked. Generally served cold or warm with vinaigrette or hollandaise sauce. Fresh and light starter.

Reimagining of the bistro classic. Hard-boiled egg topped with a smoky mayonnaise, garnished with crispy pork belly. Rich and flavorful.

Low-temperature cooked egg (runny) served on Basque piperade (stewed tomatoes and peppers). Garnished with bacon. A melting and sunny dish.

Shredded and confited goose meat preparation in its own fat. Creamy texture to spread on bread. The acidity of the pickles (pickled vegetables) balances the richness.

Quality chicken fillet, breaded and fried, crispy on the outside and juicy on the inside. Served with a spicy mayonnaise (Kipik). Gourmet finger food.

Roasted bone marrow served hot. The marrow is fatty, rich, and spreadable on toast. 'Pirate' seasoning, likely spicy or original.

Poultry pâté en croûte: poultry filling, crunchy pistachios, and tangy cranberries baked in golden shortcrust pastry. Cold slice served with vinaigrette vegetables.

Exceptional cured ham from the Basque Country (Kintoa breed pork). Dark red flesh, marbled, with a nutty flavor and melting texture.

Whole Camembert cheese baked in the oven. Flavored with honey, thyme, and garlic, then flambéed with apple brandy. Runny and very fragrant, to be shared by dipping bread.

Sharing platter of Basque specialties: cured hams, sausages, sheep's cheeses, and rillettes. Varies according to available products.

Charolais breed beef cut, known for its tenderness and lean flavor. Served sliced (tagliata) and grilled.

Small square pasta filled with cheese (Dauphiné specialty). Served here as a vegetarian dish with a creamy spinach sauce and roasted vegetables.

Raw beef cut with a knife (not minced) for texture. Seasoned Auvergne-style with blue cheese, hazelnuts for crunch, and mustard.

Noble cut of beef (sirloin) cooked with the bone for more flavor. Salers breed beef, marbled and flavorful. Generous portion.

Basque sheep's milk cheese with pressed paste. Mild nutty flavor. Traditionally served with black cherry jam for a sweet and savory contrast.

Small new potatoes roasted whole with skin. Tender inside and golden outside.

Homemade fries, likely cut with skin on or irregularly shaped. Crispy and salty.

Mix of market vegetables, cooked according to the day's inspiration (roasted, steamed, or sautéed).

Cold mayonnaise sauce with capers, pickles, and herbs. Classic with fried meats or fish.

South American green sauce based on parsley, garlic, vinegar, oil, and chili. Fresh and spicy, ideal with grilled beef.

Creamy sauce with Auvergne blue cheese. Strong and salty taste, perfect for topping red meat.

Signature house sauce. Secret recipe, likely flavorful and suitable for meats.

Classic dessert made of shortcrust pastry, pastry cream, and fresh strawberries. Sweet and fruity.

Variation of French toast (stale brioche dipped in milk/egg and pan-fried). Served here with red berries for freshness and acidity.

Chocolate dessert, likely a fondant, mousse, or very rich and moist cake. For cocoa lovers.