Les Fabricants Restaurant

Dozen snails served in their shells or in a cassolette. Tender and slightly rubbery texture. Rich garlic and butter flavor (persillade) or strong cheese (Roquefort). Served hot.

Whole Camembert cheese baked until melted. Creamy and runny texture, rich and milky taste. Ideal for spreading on bread.

Steamed leeks served cold with a mustard vinaigrette. Melting and fibrous texture, mild and tangy taste. A classic bistro starter.

Homemade duck foie gras terrine. Silky and buttery texture, rich and delicate flavor. Enjoyed on toast, often with jam.

Large, very hearty composed salad with confit gizzards, poultry liver, and cheeses (Cantal, goat cheese). Mix of hot and cold, rustic and rich flavors.

Hearty meal salad with potatoes, Cantal cheese, egg, and cured ham. Fresh and filling.

Green salad with warm smoked bacon and goat cheese (often on toast). Classic salty and creamy contrast.

Salad with cured and grilled pork belly (ventrèche) seasoned with mild Espelette pepper. Smoky and slightly spicy flavor.

Hearty Southwest salad with warm duck gizzards. The gizzards are tender and flavorful.

Salad with pan-fried poultry gizzards. Characteristic iron taste and tender texture.

Rich and comforting gratin-style dish: veal topped with cured ham, melted cheese, and creamy mushroom sauce.

Thick cut of duck meat served rare or medium-rare, topped with a strong Roquefort blue cheese sauce.

Grilled duck breast, served pink with crispy skin. Tender red meat with a pronounced flavor.

Duck leg slow-cooked in its own fat until ultra-tender, served with porcini mushrooms.

Offal (stomach) slow-simmered in a spicy tomato sauce with Espelette pepper. Gelatinous texture and spicy flavor.

Traditional French sausage made from pork tripe. AAAAA label guaranteeing quality. Very strong and characteristic smell and taste. Firm and granular texture.

Chicken pieces simmered in piperade (sauce of peppers, tomatoes, onions, and garlic). Emblematic dish of the Basque Country.

Marbled and juicy beef steak, pan-seared and seasoned with aromatic herbs.

Long-fibered, very flavorful beef steak, served with a creamy and spicy green peppercorn sauce.

Small squid cooked in a red sauce based on tomatoes, onions, and peppers. Marine and sweet flavor.

Small sweet Spanish red peppers stuffed with cod brandade (mashed salted fish).

Tuna steak cooked with Basque sauce (tomatoes, peppers). Similar to a fish stew.

Traditional Basque dish of simmered peppers and tomatoes, served with a thick slice of pan-fried Bayonne ham.

Rich white bean stew with duck confit and sausages. Very hearty and rustic dish from the Southwest.

Runny omelette filled with porcini mushrooms (noble wild mushrooms with a nutty flavor).

Omelette with peppers, tomatoes, and onions (piperade).

Prized cut of Iberian pork, very tender and juicy, grilled. Flavor similar to red meat.

Portion of homemade sautéed or roasted potatoes, simply seasoned.

Potatoes served with slices of cured ham.

Potatoes topped with melted Cantal cheese.

Gourmet potatoes with cured ham and melted Cantal cheese.

Potatoes with a blue cheese sauce.

Potatoes with blue cheese sauce and slices of cured ham.

Pork belly slow-cooked in its own fat then shredded to form a rustic spread.

Fine, sliced dry sausage, ideal for an aperitif.

Traditional cured and aged pork charcuterie, served sliced.

Country-style terrine seasoned with Espelette pepper.

Spicy Spanish paprika sausage, served sliced.

Cured and salted raw ham, thinly sliced. Delicate and melt-in-your-mouth flavor.

Assortment of all charcuterie offered, ideal for sharing.

Basque sheep's milk cheese with a hard texture (Ossau-Iraty type) traditionally served with black cherry jam.

Cow's milk cheese from Auvergne, pressed, with a fruity and nutty flavor.

Goat cheese, distinct flavor and texture ranging from creamy to dry.

Strong sheep's milk blue cheese, salty and pungent.

Cow's milk blue cheese, creamy texture and blue-veined taste.

Assortment of different cheeses to taste everything.

Traditional cake filled with pastry cream or black cherry, crispy shortcrust pastry. From a renowned house.

Creamy and gelatinous Italian dessert with white chocolate, topped with raspberry sauce.

Egg custard topped with liquid caramel.

Poached meringue (egg whites) floating on vanilla custard, often garnished with caramel and almonds.

Airy and rich dark chocolate dessert.

Fruit cake (often cherry) baked in a thick pancake batter. Texture between custard and cake.

Chocolate cake, cooked on the outside with a molten center.

Festive French sparkling wine.

Premium brand Champagne, elegant and refined.

Rhône Valley red wine, generally fruity and spicy.

Southwest red wine, powerful, tannic, and full-bodied.

The only wine from the French Basque Country. Bold red with black fruit aromas.

Red grape variety from the South, producing structured and colorful wines.

Famous Spanish wine, often oaked with vanilla notes.

Southwest wine, smooth and aromatic.

Classic red Bordeaux blend, balanced and tannic.

Languedoc wine, round and fruity.

Corsican rosé wine, fresh and aromatic.

Southwest rosé wine.

Dry and crisp white wine with citrus notes.

Sweet and mellow Gascony white wine.

Classic, round, and buttery white Burgundy wine.

Prestigious Burgundy appellation, fine and elegant white wine.

Sparkling French natural mineral water.

Still natural mineral water.

Still natural mineral water from the Alps.

Large bottle of still mineral water.

Corsican sparkling mineral water.

Large bottle of Corsican sparkling water.

Sweet (or sugar-free) carbonated American cola soda.

French orange soda with citrus pulp, lightly carbonated.

Sweet iced tea or bitter tonic soda.

Assorted fruit juices.