Au Métro

A light and refreshing blonde beer with subtle malt notes. Ideal for quenching thirst.

An amber beer brewed with three types of malt, offering a rich, caramelized flavor.

Cloudy white beer, generally with notes of citrus and spices like coriander. Very refreshing.

A special beer flavored with Patxaran, a typical Basque sloe liqueur. Fruity and aniseed taste.

Belgian abbey beer known for its complexity and balance. It has fruity and malty notes with a smooth finish.

Sparkling alcoholic beverage obtained by fermenting apples. Fruity, sweet, or dry flavor depending on the variety.

Classic international pale lager. Fresh, slightly bitter, and balanced taste.

Tequila-flavored beer. Sweet profile with citrus notes and a festive touch.

Light and pale Mexican beer. Often served with a lime wedge in the neck for extra freshness.

Non-alcoholic version of the famous French beer. Retains the malty and floral notes of the classic version.

Sparkling wine from Champagne. Fine bubbles and brioche aromas.

One of the most famous Champagne houses. A consistent, fruity, and elegant style.

Gascon cocktail based on armagnac liqueur and sparkling wine.

Mixture of Sauvignon white wine and cassis cream. Fresh and slightly sweet.

Prestigious version of Kir, made with Champagne instead of white wine.

Italian vermouth, served on ice. White (sweet) or red (fuller-bodied).

Typical anise aperitifs from Marseille. To be diluted with fresh water.

Portuguese fortified wine (Port) or Italian red bitter (Campari).

Classic cocktail based on Campari, red vermouth, and sparkling water.

Blended Scotch whisky. Malty and slightly peaty taste.

Triple distilled Irish whiskey. Smooth and round on the palate.

Premium blended Scotch whisky. Rich and smooth taste.

Bright orange Venetian cocktail. Prosecco, bitter (Aperol/Campari), and sparkling water. Bitter and refreshing.

Southwest wine brandy. Rich, complex, with notes of prune and wood.

Barrel-aged plum eau-de-vie. Smooth and fruity.

Williams pear eau-de-vie. Intense fresh fruit aroma.

Spanish green apple liqueur. Sweet and very fruity.

Basque liqueur made from wild sloe berries macerated in anise. Traditional digestif.

Basque liqueur with herbs and peppermint. Strong and herbaceous.

Sweeter and more honeyed version of Izarra liqueur.

Creamy Irish whiskey. Creamy, sweet, with notes of chocolate and coffee.

Mint liqueur. 27 is green and sweet, 31 is white and stronger (icy mint).

Classic spirits. Juniper berry gin, neutral Vodka.

Cocktail of the moment or bartender's creation.

Cuban rum, ideal as a digestif or in cocktails.

Prestigious wine eau-de-vie. Woody, vanilla, and fruity notes.

The chef's special dish of the day. Changes daily according to market produce.

Long-fibered beef cut, renowned for its flavor. Served rare with a confit shallot sauce and fries.

Quarter of roasted chicken with golden skin. Simple and tasty, served with fries.

Burger topped with Cantal, a French pressed cheese from the Massif Central. Served with fries.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and classic brasserie dish.

Large bone-in beef cut, grilled. Tender and marbled, served with roasted potatoes.

Thick slice of lean and tender beef. Cooked to your liking.

Marbled beef steak (intramuscular fat) which gives it a lot of flavor. Grilled.

Tender and grilled lamb chops. Served with green beans for a balanced meal.

Traditional French sausage made from pork tripe. Very strong taste and unique texture.

Grilled salmon fillet. Light steamed vegetable accompaniment.

A giant rib steak to share. 1.2 kg of flavorful meat for two.

Side dish of your choice: fries, green vegetables, or salad.

Exceptional pork from the Pyrenees. Marbled, tender, and very flavorful meat.

Traditional Basque black pudding, flavored with spices and onions.

Duck thigh cooked slowly in its own fat until melting, with crispy skin.

Grilled duck breast. Served pink like a steak, with its flavorful fat.

Grilled duck ribs. A less common but delicious cut.

Hearty peasant soup from the Southwest with cabbage, beans, and confit meats. A comforting winter dish.

Iconic dish from the Southwest. Rich stew of white beans, sausages, and duck confit simmered for a long time.

Airy and chocolatey dessert, whipped to be light on the palate.

Chocolate lava cake, served warm with vanilla custard.

Homemade tarte of the day, usually with seasonal fruits.

Assortment of ice creams. Classic flavors available.

Large frozen dessert with coffee or chocolate, vanilla ice cream, and lots of whipped cream.

Upside-down caramelized apple tart. Served warm with cream.

Rich vanilla cream covered with a layer of crunchy caramelized sugar.

Traditional cake from the region filled with pastry cream or black cherry.

Fruity ice creams without dairy products, very refreshing.

An espresso coffee served with an assortment of small miniature desserts.