Auberge St Jean de Luz

Roasted bone marrow served hot in the bone. The marrow is fatty, rich, and melting, seasoned with fleur de sel. Usually enjoyed spread on toast.

A rustic pâté made from pheasant meat and pistachios. Firm and grainy texture typical of game terrines. Served cold with bread.

Fresh salad composed of lamb's lettuce, diced beetroot, and walnut halves. A mix of crunchy and tender textures with a sweet and earthy flavor.

Thin slices of pork snout marinated in a herb vinaigrette. Both crispy and gelatinous texture. A French bistro classic.

Cured and salted raw ham from the Basque Country. The flesh is tender with a delicate, slightly salty flavor. Served in thin slices.

Traditional country pâté from the Basque region, often seasoned with Espelette pepper. Coarse texture and characteristic spicy flavor.

Mussels stuffed with a garlic-butter and parsley filling, then baked. Rich and garlicky flavor. Eaten hot directly from the shell.

Smoked and marinated herring fillets served with warm potatoes. Salty and smoky taste contrasting with the sweetness of the potatoes.

Small squid simmered in a sauce based on tomatoes, peppers, and onions (Basque sauce). Tender and fragrant dish, slightly spicy.

Tender grilled beef steak, served with Béarnaise sauce (emulsion of butter, egg yolk, shallots, and tarragon). Rich flavor and melting texture.

Grilled marbled beef steak (intramuscular fat). Juicy and flavorful. A classic for red meat lovers.

Grilled lamb chops. Tender meat with a characteristic flavor, often served pink. To be enjoyed hot.

Selection of various aged cheeses. May include cow, goat, or sheep cheeses. Served with bread.

Pan-seared calf's brain in browned butter with capers and lemon. Very creamy and melting texture, delicate taste enhanced by the acidity of the capers.

Light and fruity red wine from the Loire Valley, served in a pitcher. Red fruit notes, low in tannins. Easy to drink.

Whole cooked artichoke presented open like a flower. The leaves are detached to be dipped in vinaigrette, and the heart is eaten at the end.

Warm roasted figs accompanied by foie gras. A luxurious sweet and savory combination. The foie gras melts slightly upon contact with the warm fruit.

Salad composed of pieces of cervelas (smoked pork sausage) and potatoes or vegetables, dressed with a vinaigrette. Simple and rustic.

Crispy and slightly bitter green salad (escarole), served with warm, crispy smoked bacon bits. Often dressed with a mustard vinaigrette.

Assortment of various cured meats (sausages, hams, terrines) presented on a wooden board. Ideal for sharing as an appetizer.

Six Burgundy snails served in their shells with garlic-parsley butter. Firm and slightly chewy flesh, rich herbal and garlic flavor.

Salad of dandelion leaves, known for their slight bitterness, served with warm bacon bits and sometimes a poached egg. Traditional Lyonnaise dish.

Noble veal cut with long fibers, grilled or pan-seared. Tender and juicy meat with a pronounced flavor. Served rare or medium.

Duck leg slow-cooked in its own fat. The skin is golden and crispy, the meat is very tender and falls off the bone.

Raw minced beef seasoned according to the chef's recipe (often with capers, onions, egg yolk, mustard). Fresh and zesty dish.

Salad composed of fresh seasonal vegetables. A light, fresh, and crisp accompaniment.