Restaurant Les Tontons

Assortment of Southwest specialties to share. Includes foie gras, sausage, and terrine. Ideal for starting the meal.

Platter of Spanish charcuterie and cheeses. Serrano ham, chorizo, and Manchego cheese served with jam. Perfect for an aperitif.

Mixed selection of French charcuterie and cheeses (Brie, Cantal, Goat Cheese). Served with black cherry jam to accompany the cheeses.

Baked egg in a ramekin with a creamy parmesan sauce and chorizo pieces. A flavorful and comforting mix.

Traditional Spanish cold soup made from tomatoes and raw vegetables. Refreshing and light, ideal for summer.

Roasted bone marrow served hot, to be enjoyed on toast with a pinch of Guérande salt. A rich and melt-in-your-mouth starter for enthusiasts.

Classic combination of sweet fresh melon and salty Spanish cured ham. A simple and fresh starter.

Pan-fried frog legs in garlic parsley butter. A French specialty with tender and delicate flesh.

Traditional country pâté with a kick of Espelette pepper. Served with bread and pickles.

Colorful and fresh vegetarian bowl with bulgur, fruits (apple, mango, pomegranate), and crunchy vegetables. A healthy and balanced dish.

Large Nordic salad with smoked and marinated fish, shrimp, and potatoes. Dressed with a light dill sauce.

Gourmet Southwest salad with foie gras, duck breast, and candied gizzards. Rich and hearty, sprinkled with pine nuts.

Mixed salad served with warm goat cheese toasts with honey. Garnished with walnuts and cherry tomatoes.

Classic raw beef tartare, seasoned. Served with homemade fries and salad.

Giant version of the traditional tartare (360g) for big appetites. Served with fries and salad.

Large portion (270g) of traditional beef tartare. Served with fries and salad.

Beef tartare with Italian flavors, featuring olive oil and parmesan. Served with a toast of melted mozzarella.

Beef tartare prepared with an Asian twist: soy sauce, fresh cilantro, and crunchy peanuts.

Beef tartare seasoned with Espelette pepper and enhanced with pieces of Serrano ham.

Gourmet beef tartare topped with foie gras and slices of smoked duck breast.

Beef tartare with Mediterranean accents, featuring peppers, parmesan, and good olive oil.

Beef tartare combining the strength of Roquefort cheese with the sweetness of Port wine.

Beef tartare with blue cheese and walnuts for crunch.

Fresh beef tartare with goat cheese and a basil pesto sauce.

Beef tartare with a spicy kick from a blend of ginger, paprika, and mild chili to enhance the flavor.

Beef tartare quickly pan-seared, hot on the outside and raw on the inside.

Pan-fried beef tartare flavored with truffle oil. A dish with rich aromas.

Signature pan-fried tartare with tomatoes, onions, pickles, and a generous portion of melted Cantal cheese on top.

Pan-fried beef tartare served with Roquefort and a sweet honey sauce to soften the cheese.

Pan-fried beef tartare, mountain style, with melted raclette cheese, bacon bits, and onions.

Pan-fried beef tartare deglazed with balsamic vinegar for a sweet and tangy touch.

Pan-fried beef tartare coated in a creamy porcini mushroom sauce.

Fresh fish tartare prepared with diced salmon, sweet mango, and cilantro. Lightly spiced.

Sea bream tartare marinated ceviche-style with coconut milk, lime juice, and pomegranate seeds.

High-quality beef tartare, hand-cut (not minced) to preserve texture. "Appellation" origin meat.

Tartare prepared with horse meat, appreciated for its tenderness and slightly sweeter taste than beef.

Giant tasting platter with 6 different varieties of tartares in small portions. Ideal for trying everything or sharing.

Creamy Italian risotto cooked with oven-roasted seasonal vegetables.

Thin slices of raw beef marinated in olive oil, served with parmesan shavings and fresh basil.

Tender chicken breast served with sweet and savory roasted peaches and homemade mashed potatoes.

Large piece of beef (350g) grilled and flambéed with rosemary. Served with your choice of sauce.

Plancha-grilled fish fillet, served with fennel, rice, and a vierge sauce with olive oil and herbs.

Grilled salmon piece accompanied by a creamy shrimp sauce and spiced potatoes.

Classic burger with ground beef patty and melted cheddar cheese. Served with fries and salad.

Burger topped with Auvergne Cantal cheese, offering a fruity and distinctive flavor.

Burger with character, featuring Roquefort blue cheese.

Gourmet burger topped with a slice of pan-fried foie gras.

Savory burger with grilled bacon slices and smoky barbecue sauce.

Vegetarian burger with a meat-free patty and fresh toppings.

Simple and hearty dish: genuine grilled Toulouse sausage served with fries and salad.

Breaded fish burger, served with classic tartar sauce, fries, and salad.

Penne pasta dish served with shredded ham and grated parmesan.

Children's menu including a main dish (small burger or steak) with fries, and an ice cream for dessert.

Assortment of four French cheeses served with salad and jam.

Smaller portion of cheeses, selection of your choice.

Homemade chocolate mousse, light and airy.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Classic Italian dessert with coffee and mascarpone.

Chocolate lava cake, served with a scoop of yogurt ice cream.

Upside-down caramelized apple tart, served warm with vanilla ice cream.

Mix of fresh seasonal fruits cut into pieces.

Ice cream cup, three flavors of your choice.

Fresh dessert made with diced pineapple, marinated in rum and served with ice cream.

Fresh mango cubes served with crushed Speculoos biscuits for crunch.

Coffee or tea accompanied by a selection of mini desserts (chocolate mousse, crème brûlée...).

Quick lunch formula including two dishes of your choice (starter/main or main/dessert).

Complete lunch formula with starter, main course, and dessert.

Bitter and sparkling Italian cocktail with Aperol and Prosecco.

Floral variation of the Spritz with St Germain elderflower liqueur.

Spritz with citrus notes (bergamot) with Italicus liqueur.

Cuban cocktail with rum, mint, lime, and sparkling water.

Brazilian cocktail with cachaça, lime, and sugar.

Fruity version of the Caipirinha with raspberry.

Vodka cocktail, ginger beer, and lime.

Variation of the mule with gin instead of vodka.