Royal Luxembourg

Snails cooked in their shells with garlic and parsley butter. The texture is tender and the flavor is rich and herbaceous. Enjoy hot using tongs and a small fork.

Hard-boiled egg served with a creamy mayonnaise, enhanced with a Basque touch (likely Espelette pepper or peppers). A classic bistro starter, simple and tasty.

Traditional country pâté from the Basque Country by Oteiza. Rustic and meaty flavor, seasoned with Espelette pepper. Eaten spread on fresh bread.

Green salad topped with diced Roquefort cheese (sheep's blue cheese). The taste is strong and salty, contrasting with the freshness of the salad.

A large, rich, and varied composed salad with fresh vegetables, eggs, regional cheeses, and country ham. A complete and fresh meal.

Traditional Basque dish made of thinly sliced veal stewed with peppers, onions, and Espelette pepper. Mild and slightly spicy flavor. Served with steamed potatoes.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Rich and intense flavor. Served with sautéed potatoes with garlic.

Confit Basque sausage from Oteiza, served with lentils. A rustic and comforting dish with local flavors.

Basque specialty made from stewed peppers, onions, and tomatoes, served with dried country ham. It's colorful, mild, and tasty.

Hot sandwich on white bread, filled with cooked ham and melted cheese. Crispy and soft. A French fast-food classic.

Version of the Croque Monsieur topped with a fried egg. The runny yolk adds creaminess to the grilled sandwich.

Version of the Croque Monsieur with added tomato, bringing a touch of freshness and acidity to the melted cheese.

A portion of French cheese of your choice. Usually served with bread.

Assortment of two French cheeses of your choice.

Assortment of three French cheeses of your choice.

Classic omelette filled with pieces of cooked ham. Soft texture. Simple and protein-rich dish.

Omelette filled with melted Emmental cheese. Rich and stringy, ideal for cheese lovers.

Complete omelette combining cooked ham and cheese. The savory and creamy mix makes it a very popular dish.

Traditional Basque Country cake with crispy shortcrust pastry filled with almond pastry cream or black cherry jam. Served here with cream.

Fresh and creamy dairy product, similar to yogurt but milder, topped with a sweet red fruit sauce. A light and fresh dessert.

Small individual chocolate cake with a molten center. Rich, warm, and very chocolatey.

Hot waffle sprinkled with sugar. Crispy on the outside and soft on the inside.

Fresh white cheese served simply with sugar.

Frozen dessert composed of vanilla ice cream coated in meringue and praline or hazelnut pieces. Crunchy texture and melting center.

Plate of fresh salad leaves, dressed with a light vinaigrette.

Green salad with fresh tomatoes.

Potatoes cut into sticks and fried. Crispy and golden, served hot.

Ice cream sundae with coffee ice cream, sweetened cold coffee, and topped with whipped cream. A refreshing dessert for coffee lovers.

Ice cream sundae with chocolate ice cream, chocolate sauce, and whipped cream. Indulgent and rich.

Classic dessert composed of vanilla ice cream, topped with hot chocolate sauce and whipped cream. The hot-cold contrast is delicious.

Lime sorbet with vodka. A digestive, fresh, and tangy dessert.

One scoop of ice cream of your choice.

A scoop of fruit sorbet of your choice, dairy-free.

Addition of sweetened whipped cream (chantilly).

Large Croque Monsieur served with a green salad as an accompaniment for a complete meal.

Omelette served with a green salad.

Savory tart with eggs, cream, and bacon, served hot with salad. Rich and tasty.

A variation of quiche with salmon, served with salad.

Composed salad with warm goat cheese toasts, often accompanied by honey or herbs.

Typical salad from Saint-Jean-de-Luz, usually including local seafood (tuna, anchovies) or Bayonne ham.

Raw minced and seasoned beef, served fresh (capers, onions, sauce). An emblematic French brasserie dish.

Battered and fried fish fillet, served with fries. Crispy on the outside and tender on the inside.

Penne pasta served with a Basque sauce (tomatoes, peppers, onions, spices). A flavorful vegetarian dish.

Local pork sausage, grilled or confit, with typical Basque flavors.

Burger revisited with local ingredients (sheep's milk cheese, Espelette pepper, country ham). French beef.