Au Bascou

Dry sausage from Ardèche. A rustic charcuterie with an authentic taste, served in slices.

Small sautéed cuttlefish seasoned with Basque Espelette pepper. Tender texture and slightly spicy, iodized flavor.

Small sweet Spanish red peppers stuffed, served with arugula. Sweet and melting flavor.

Fresh starter composed of layers of drained white cheese (faisselle) and aromatic herbs. Light and creamy texture.

Rustic meat pâté served with a mix of young salad leaves. Rich in flavor and meaty.

Slow-cooked duck foie gras, served with apple and date. Creamy texture and rich flavor, balanced by the sweetness of the fruits.

Traditional Basque stew of thinly sliced veal with peppers and spices. Flavorful and slightly spicy, served with steamed potatoes.

Traditional grilled blood sausage, served with mashed potatoes. Rich and melting texture with a pronounced flavor.

Roasted chicken breast, served with creamy cornmeal (polenta). Tender and comforting dish.

Cod fillet served with spicy chorizo and seasonal vegetables. Land and sea combination with flaky fish.

Grilled mackerel fillets accompanied by white asparagus and wild garlic. Pronounced marine flavor and herbaceous notes.

Basque sheep's milk pressed cheese. Firm texture and nutty flavor, traditionally enjoyed with black cherry jam.

French pressed cooked cheese, aged 18 months. Fruity and slightly salty flavor with a dense texture.

Classic pastry composed of layers of crispy puff pastry and vanilla pastry cream.

Thin apple and prune tart, typical of the Southwest, served with Armagnac ice cream. Crispy and fragrant.

Creamy chocolate dessert topped with a light saffron mousse. Blend of chocolate sweetness and spicy notes.

Frozen dessert composed of crispy meringue, ice cream or whipped cream, and strawberries. Fresh and textured.

Selection of refreshing ice creams or sorbets.