Au Dernier Métro

Basque-style seasoned pork terrine, served with marinated sweet peppers. Rustic and slightly spicy flavor. Enjoyed with bread.

Traditional caramelized onion and beef broth soup, topped with croutons and melted Emmental cheese. Rich, flavorful, and comforting.

Hard-boiled eggs served cold with a creamy homemade mayonnaise. A simple and fresh bistro classic.

Cured or grilled pork belly, served with crisp little gem lettuce. The flavorful fat of the pork contrasts with the freshness of the lettuce.

Slices of fresh melon accompanied by sow's ham ("coche"), more robust than classic ham. A refreshing sweet and savory mix.

Grilled or pan-fried pig's ears with garlic and parsley. Unique crispy and cartilaginous texture, rich flavor.

Pan-seared duck hearts, enhanced by the mild acidity of balsamic vinegar. Firm and tender texture, pronounced duck flavor.

Snails served in their shells with garlic and parsley butter. Tender meat and rich sauce, to be enjoyed hot by dipping bread.

High-quality preserved tuna belly fillets in oil, served with lettuce. Melting texture and delicate fatty fish flavor.

Revisited Basque-style burger, served with homemade fries. Tasty and hearty.

Slightly spicy red Basque sausage, served with creamy mashed potatoes and pipérade (pepper and tomato stew). A comforting dish with flavors of the Southwest.

Traditional Basque stew of minced veal, seasoned with Espelette pepper. Served with a smooth purée. Tender and fragrant slow-cooked dish.

Raw minced and seasoned beef (capers, onions, sauce), served fresh. Accompanied by fries and salad. Tender texture and tangy taste.

Beef stew slow-cooked in red wine with classic garnishes. Melting meat and rich, winey sauce.

Grilled duck breast served pink, coated in a sweet and savory honey sauce. Accompanied by stewed vegetables.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with garlic potatoes.

Boned, breaded, and grilled pig's trotter. Crispy outside and gelatinous, melting inside. A connoisseur's dish.

Pork tripe sausage with a very strong smell and taste, served with a tangy mustard sauce. Firm and unique texture.

Juicy, marbled grilled beef steak. Served with a rich and creamy béarnaise sauce and fries.

Large ribeye steak to share, seared on a hot plate. Flavorful and tender meat on the bone. Ideal for red meat lovers.

Fresh fish selected according to the day's market, served with a matching garnish.

Extra portion of your choice of side dish.

Gourmet salad from the Southwest with foie gras, smoked duck, and sheep cheese. A complete meal rich in local flavors.

Basque-style Caesar salad with sheep cheese and pork belly in addition to chicken. Fresh and hearty.

Large, very fresh mixed salad with fruits and raw vegetables. Choice of protein between cured meats or smoked fish.

Traditional regional cake with a crispy shortcrust pastry, filled with cream (plain) or black cherry jam. Served with ice cream.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Delicious contrast between hot/cold and creamy/crunchy.

Assortment of fresh cut seasonal fruits. Light and vitamin-rich.

Choice of ice cream scoops served with homemade whipped cream.

Spongy brioche cake generously soaked in amber rum syrup. Served with whipped cream.

Plate of high-quality cured ham, from sows ("coche"). Intense flavor and melting texture.

Complete assortment of varied Basque and local cured meats. Ideal for sharing.

Selection of farm cheeses accompanied by Spanish Serrano ham. Classic cheese and charcuterie pairing.

Large plate dedicated to lovers of pork charcuterie in all its forms.

Assortment plate featuring emblematic specialties from the Southwest: duck, charcuterie, and sheep cheese.

Selection of farm cheeses aged by Maison Odéon.

Traditional Basque sheep cheese served with black cherry jam, a classic sweet accompaniment.

Cola carbonated drink.

Sugar-free cola carbonated drink.

Bitter quinine-flavored carbonated drink.

Orange carbonated drink with pulp.

Flavored iced tea.

Sweet lemon-flavored carbonated drink.

Energy drink.

Various fruit juices.

French artisanal brut cider, sparkling and low in sugar.

Bottle of natural still mineral water.

Small bottle of still mineral water.

Bottle of sparkling mineral water.

Small bottle of naturally sparkling mineral water.

Vibrant red Italian bitter aperitif.

Bordeaux wine and fruit liqueur-based aperitif.

Fortified Portuguese wine, sweet and rich.

Aromatic Italian Vermouth.

Aniseed Pastis, served diluted with water.

Pastis 51, anise liqueur.

Marseille Pastis with anise flavor.

White wine and cassis cream aperitif cocktail.

Version of Kir made with Champagne instead of white wine.

Glass of sparkling white Champagne wine.

Bitter and sparkling Italian cocktail with Aperol, Prosecco, and sparkling water.

Cuban cocktail with rum, fresh mint, lime, and sugar.

Classic gin and tonic water cocktail.

Brazilian cocktail with cachaça, lime, and sugar.

Tequila, triple sec, and lime juice cocktail.

Short drink from the Antilles with rum, lime, and cane sugar.

Energizing cocktail with vodka, coffee liqueur, and espresso coffee.

Spanish drink with red wine and marinated fruit pieces.

Light draft beer.

Belgian abbey beer, rich and malty.

Amber Basque beer flavored withpatxaran (sloe liqueur).

Breton white beer, hazy and refreshing.

Fruity and unfiltered blonde Belgian beer.

Strong and complex Belgian abbey beer.

New England IPA, very aromatic and hazy beer with tropical fruit notes.

Classic American IPA, bitter and floral.

Strong Belgian triple beer, brewed only on full moon nights.

Light Mexican blonde beer.

Tequila-flavored beer.

Alcohol-free beer.

Espresso or decaffeinated coffee.

Coffee with milk.

Espresso coffee with milk foam.

Coffee topped with whipped cream.

Iced beaten coffee.

Selection of teas or herbal teas.

Hot drink with cocoa and milk.

Hot chocolate topped with whipped cream.

Hot coffee cocktail with Irish whiskey and cream.