Chez Papa

A generous composed salad typical of the establishment. It generally contains sautéed potatoes, Cantal cheese, and charcuterie. Rich and substantial.

Enriched version of the classic Boyarde salad. Probably garnished with an extra egg or meat. A complete and satisfying dish.

A large house specialty salad. Generous mix of Southwest ingredients like duck and cheese. Ideal for big appetites.

Southwest classic with confit duck gizzards, smoked duck breast, and pine nuts. Served warm or cold on a bed of lettuce. Flavorful and textured.

Combination of warm goat cheese (often on toast) and smoked duck breast. A sweet-savory and rustic balance.

Plate of fresh and cooked vegetables, without meat. May include potatoes, tomatoes, and cheeses depending on the season.

Assortment of aged cured ham served on a board. Accompanied by bread and pickles. Simple and authentic.

Selection of quality charcuterie (sausage, terrines, ham). Ideal for sharing as an appetizer or starter.

Tasting of regional cheeses (like Cantal or Brebis). Served with fresh bread.

Combination of charcuterie and cheeses on the same board. The best of both worlds for a varied tasting.

Platter garnished with rustic local specialties. May include typical regional pâtés, rillettes, and cured meats.

Large toasted bread tartine topped with Axoa (minced veal with peppers and onions). A crispy and soft combination.

Tartine garnished with Piperade, a compote of peppers, tomatoes, and onions. Sweet and sunny Basque flavors.

Tartine topped with confit leeks fondue. Sweet, melting, and vegetal.

Gratinated tartine with two types of melted cheeses. Rich and indulgent, ideal for cheese lovers.

Tartine garnished with a Basque preparation (tomatoes, peppers, Bayonne ham). Colorful and fragrant.

Extra large grilled beef cut served on a board. Tender, marbled meat, for red meat lovers.

Thin slice of pan-fried veal topped with a creamy, smooth sauce. Tender and delicate.

Veal escalope accompanied by a garnish of melting leeks. The combination of white meat and the sweetness of the vegetable.

Thick piece of grilled beef, served with your choice of sauce. Juicy and flavorful.

Grilled flank steak, very flavorful long-fibered meat. Served rare with a sauce of your choice.

Confit and grilled duck wing pieces. Tender meat falling off the bone, crispy skin.

Cooked tuna steak accompanied by a Basque sauce with peppers and tomatoes. A seafood alternative to meat dishes.

Authentic "ficelle" (string-pulled) andouillette, grilled. Powerful taste and characteristic tripe texture. For discerning enthusiasts.

Iconic Southwest dish: white beans simmered with sausage and duck confit, gratinated in the oven. Rich, warm, and comforting.

Traditional Basque veal hash, seasoned with mild Espelette pepper. Served with a Basque vegetable garnish.

Grilled veal escalope prepared Rouergue style, probably with a wine or shallot sauce. Flavorful meat.

Dish combining piperade (peppers/tomatoes) and tripoux (stuffed lamb tripe). A regional dish with a pronounced taste.

Provençal specialty composed of lamb trotters and stuffed tripe simmered in a sauce. Gelatinous texture and rich in flavor.

Veal escalope served with a rustic garnish, often mushrooms, bacon, and potatoes. A hearty and generous family dish.

Duck fillet prepared Auvergne style, perhaps with Bleu cheese or cabbage. Intense flavors.

Pink duck breast served with confit leeks. The duck fat pairs well with the sweetness of the leeks.

Grilled duck breast topped with a creamy green peppercorn sauce. A bistro classic.

Duck leg slow-cooked in its fat then roasted to make the skin crispy. Meltingly tender and very fragrant meat.

Thick duck fillet served with a oyster mushroom sauce. A noble and forest-inspired dish.

Duck breast served with a slice of foie gras (seared or semi-cooked). The ultimate Southwest indulgence.

Stuffed duck neck skin with a meat and sometimes foie gras stuffing, served in slices. Rustic and delicious.

Thin slices of duck fillet served with a sweet and savory peach sauce. Original and fruity.

Menu adapted for children, generally including a simple dish and a dessert or drink.

Gersois regional salad, often composed of foie gras, duck breast, and other duck specialties. Very indulgent.