AIRE ONA

An egg baked in a small ramekin with cream and pieces of local cured ham. The texture is creamy and rich. Eaten hot, often with bread for dipping.

Herring fillets preserved in oil and vinegar, served with warm sliced potatoes. A French bistro classic, vinegary flavor and melting texture.

Simple and fresh salad with slices of tomatoes and mozzarella cheese. Usually seasoned with olive oil and basil.

Traditional Basque country terrine, often seasoned with Espelette pepper. Rustic and spicy cured meat flavor. Enjoy spread on bread.

Plate of locally cured ham (Bayonne type). Salty and dried, cut into thin slices. Eaten as is as an appetizer or starter.

Large assortment of cured meat specialties (ham, sausage, pâté) served on a board. Ideal for a convivial moment with several people.

A classic mixed salad with grated or diced Emmental cheese and cooked ham. Fresh and simple.

Gourmet salad inspired by the region, with local sheep cheese and cured ham. Mix of savory and typical regional flavors.

Green salad served with a piece of camembert fried in breadcrumbs. The cheese is hot and runny inside, crispy outside.

Beaten eggs cooked in a pan, simply seasoned. Soft texture.

Classic omelette with cooked ham pieces.

Omelette with melted cheese (usually Emmental or grated cheese).

Full omelette with both ham and cheese.

House specialty with local cured ham and guindillas (small mild green peppers in vinegar). Typical Basque flavor, slightly spicy.

Large platter of assorted cured meats, ideal for sharing as an aperitif or light meal.

Large platter combining local cured meats and cheeses. Perfect for discovering regional products with others.

Breaded and fried fish fillet, served with fries. A British dish that has become a classic.

Thick grilled beef cut (usually rump steak). Tender and juicy, served rare or medium as you like.

Duck leg cooked for a long time in its own fat. The meat is very tender and falls off the bone, the skin is golden and crispy. Traditional dish from the Southwest.

Traditional French sausage made from pork tripe. It has a very strong smell and taste. Firm and granular texture. For offal lovers only.

Thick slice of cooked ham, grilled with herbs de Provence. Simple and tasty.

Soft-ripened cheese with a bloomy rind, emblematic of France. Creamy taste, more or less strong depending on aging.

Locally produced goat cheese. Distinctive, fresh, and slightly tangy flavor.

Typical Basque sheep's milk cheese (Ossau-Iraty type), served with a sweet and spicy Espelette pepper jam. The sweet and savory combination is traditional here.

Light red wine served in a carafe (pitcher). Pinot Noir is fruity with low tannins.