Au Pays

A classic French bistro dish of organic hard-boiled eggs served with a creamy homemade mayonnaise. Topped with fresh chives to enhance the flavor. · Tender texture for the eggs and creamy for the sauce. Rich and herbaceous flavor. · Enjoy cold as a starter, often served with bread.

Oyster mushrooms sautéed with a traditional mix of garlic and parsley, topped with parmesan shavings. · Woody mushroom flavor enhanced by garlic and salty cheese. Melting texture. · A flavorful hot starter.

A terrine made from cooked and pressed pork trotters, flavored with Armagnac (brandy). · Rich, soft, and slightly gelatinous texture. Deep meaty flavor with a hint of alcohol. · Enjoy cold, spread on bread or with a fork.

Pan-fried shrimp accompanied by chorizo pieces, a spicy Spanish sausage. · Surf and turf combination with an oily, spicy, and flavorful sauce. · To be enjoyed hot.

Creamy blended soup made from leeks and potatoes, a great French classic. · Smooth and velvety texture. Mild and comforting flavor. · Served hot in a bowl.

Fresh Italian cow's milk cheese, similar to mozzarella but with a creamy center, served with basil sauce. · Very fresh milky taste and melting texture. The pesto adds an herbaceous note. · Cut and eat with bread to enjoy the creamy center.

Sea snails cooked in an aromatic broth, served cold in their shells with mayonnaise. · Firm and tender flesh with an iodized taste. Needs to be extracted from the shell with a pick. · Dip the flesh in the mayonnaise before eating.

Raw oysters cultivated in claires (clay ponds), renowned for their finesse. · Delicate marine flavor and silky texture. Refreshing sea water taste. · Enjoy them live, often with a squeeze of lemon or shallot vinegar.

A sharing platter composed of quality Spanish cured meats (Iberian ham/Bellota) and cheeses. · Mix of savory, aged, and umami-rich flavors. Ideal with wine. · Eaten with fingers or a fork on bread.

Grilled duck breast served in slices, drizzled with a sweet honey and herb sauce. · The meat is tender and pink with grilled skin. The squash purée provides a creamy sweetness. · A refined sweet and savory main course.

A very large grilled beef cut accompanied by a rich blue cheese sauce and small potatoes. · Juicy and flavorful meat, creamy and strong-tasting sauce. · A hearty dish for red meat lovers.

Traditional sausage with meat coarsely chopped by hand, served with mashed potatoes. · Rustic and meaty texture. The mustard sauce adds a piquancy that contrasts with the sweet purée. · Simple and authentic bistro dish.

Vegetarian option consisting of a sweet squash purée and a mix of seasonal sautéed vegetables. · Light dish highlighting the natural taste of vegetables. Mild and colorful. · Healthy meat-free alternative.

Classic dessert made of whipped dark chocolate. · Airy and light texture, intense cocoa flavor. · Enjoy cold with a spoon.

Vanilla custard dessert covered with a thin layer of sugar caramelized with a blowtorch. · Pleasant contrast between the warm, crunchy crust and the cold, creamy custard underneath. · Break the crust with the spoon before eating.

Slice of brioche dipped in a mixture of egg and milk then pan-fried, served with caramel. · Soft and rich texture, sweet and buttery taste. · A warm and very indulgent dessert.

Individual chocolate cake baked to keep a liquid center, served with a fluid vanilla sauce. · Mixture of moist cake and warm melted chocolate. The crème anglaise adds freshness and sweetness. · Break open the cake to let the chocolate flow.