Chez Papa 13

A gastronomic specialty prepared with fresh duck liver. The texture is rich, creamy, and melt-in-your-mouth. Usually enjoyed with toast or brioche.

The classic combination of creamy foie gras with a sweet, mellow white wine. The wine's sweet flavors complement the richness of the duck. Served chilled.

Pan-seared foie gras slices, served warm with sweet and tangy notes. The gingerbread adds warm aromas. Crispy outside, melting inside.

A complete assortment of South-West specialties on a sharing board. Combines different textures of duck and poultry. Ideal for discovering regional charcuterie.

A generous selection highlighting duck in various forms, hot and cold. Accompanied by dry-cured ham. Perfect for a varied tasting.

Mixed salad with salty grilled bacon and melted goat cheese on toast. A tasty hot-cold mix. A bistro classic.

Green salad with tender and warm confit gizzards. Rustic and authentic flavor. A traditional South-West starter.

Assortment of dried meats and various cured meats. Served on a wooden board. Ideal for sharing as an appetizer.

Thin slices of aged and salted cured ham. Melting texture and pronounced flavor. Served simply to appreciate the quality of the product.

Eggs poached in simmering water, served with a sheep's blue cheese sauce. The yolk remains runny. Rich and creamy flavor.

Poached eggs served with grilled spicy chorizo. The spicy fat from the chorizo flavors the egg. A spicy and gourmet dish.

Snails cooked with a sheep's blue cheese sauce. A local variation of traditional snails. Tender texture and cheesy taste.

Snails prepared with butter, garlic, and parsley. The classic French preparation. Savory and aromatic.

Special snail recipe with a creamy mushroom and tomato sauce, enhanced with Calvados. Rich and original. To be enjoyed hot.

A Basque version of Bolognese sauce with veal and Espelette pepper. Served over pasta. Family and comforting dish.

Traditional Basque stew of thinly sliced veal, peppers, and onions. Flavored with Espelette pepper. A flavorful and tender slow-cooked dish.

Thin slices of duck fillet served with a sweet and savory peach sauce. The sweetness of the fruit balances the taste of the duck. Tender and refined.

Iconic stew with white beans, sausages, and confit meat, covered with a golden crust. Rich, hearty, and very nourishing. Served piping hot.

Thick and hearty peasant soup with winter vegetables and duck pieces. A complete traditional dish. Ideal for warming up.

Aubrac beef stew, marinated and slow-cooked in red wine. The meat is meltingly tender and the sauce is creamy. Served with vegetables or potatoes.

Specialty of stuffed and braised sheep or veal tripe. Pronounced flavor and unique texture. A regional dish for offal lovers.

Provençal dish of lamb's trotters and stuffed tripe parcels, simmered in a tomato and white wine sauce. Very tender and gelatinous.

Grilled beef steak topped with dry-cured ham and a rich cheese sauce. A mix of meaty and savory flavors. Juicy and fibrous meat.

Veal escalope, garnished and gratinated in the oven with Cantal cheese. Rich and gourmet dish with mountain flavors.

Variation with duck, accompanied by ham, mushrooms, potatoes, and melted cheese. A complete and comforting dish.

High-quality pork tripe sausage (5A label), grilled. Very distinctive smell and taste. Firm on the outside, tender on the inside.

Provençal dish of stewed vegetables (peppers, tomatoes, onions) served with charcuterie. Colorful and fragrant. Eaten hot.

Grilled duck fillet, served rare with a sauce of your choice. The meat is rich and flavorful. The skin is crispy.

Duck fillet with oyster mushroom sauce. The mushrooms add a woody note that pairs well with the duck.

Luxurious plate combining duck fillet and pan-seared foie gras. The pinnacle of South-West gastronomy. Very rich and flavorful.

Duck leg slow-cooked in its fat until ultra-tender. The skin is golden and crispy. A great classic.

Mashed potatoes mixed with fresh tomme cheese for an elastic and stringy texture, served with a grilled sausage. A convivial and spectacular dish.

Slowly braised lamb shank until the meat falls off the bone. Served with its cooking juices and potatoes. Tender and fragrant.

Omelet with bacon and potatoes. Simple, hearty, and rustic dish. Moist texture.

Omelet with sautéed oyster mushrooms. Woody and delicate flavor. Served runny or well-done.

Large toasted bread topped with Basque veal stew and melted cheese. Crispy and flavorful. Eaten with hands or cutlery.

Toasted bread topped with a mixture of peppers and tomatoes (piperade) covered with gratinated Cantal cheese. A gourmet vegetarian option.

Toasted bread topped with minced veal and Basque vegetables, all gratinated. Rich in topping and flavor.

Toasted bread, leeks, ham, and cheese. Softer and creamier flavors.

Toasted bread for cheese lovers, combining goat cheese and melted Cantal. Rich and stringy.

Meal deal combining a small Boyarde salad and a small garnished toasted bread of your choice. Perfect for tasting a bit of everything.

Same principle as the Indecisive Boyarde but with a more generous salad (complete).

Meal deal combining the Super Papa salad (with gizzards, bacon, goat cheese) and a small garnished toasted bread.

A quick meal deal including the grilled beef of the day, side dish, sauce, and drink. Ideal for an efficient lunch.

Complete menu for children with drink, suitable main course, and dessert.

A generous bone-in beef steak, grilled to your preference. Very flavorful and juicy. For hearty appetites.

Tender, marbled beef steak, served on a board. Rich flavor. The marbling ensures tenderness when cooked.

Grilled flank steak, a very flavorful long-fibered meat. Tender if rare. A bistro classic.

Tender veal slice served with a sweet and savory leek fondue. A delicate marriage of flavors.

Veal cooked with a rich cream sauce. Mild and creamy. Ideal with pasta or potatoes.

Raw minced beef seasoned with capers, onions, and condiments. Fresh and zesty.

Quickly seared tuna steak (rare in the center) served with a Basque sauce of peppers and tomatoes. Light and fragrant.

Salmon fillet in a sesame crust accompanied by a creamy leek sauce. Fatty and tender fish.

Raw beef cut by hand, prepared with traditional condiments (capers, mustard, onions). Chewy texture.

Original tartare mixing raw duck meat and foie gras, seasoned with walnut oil and fruity vinegar. Refined and sweet-savory.

Diced fresh raw salmon marinated in lemon and herbs. Fresh, light, and tangy. Perfect for summer.

Diced raw tuna, seasoned with olive oil and a touch of Espelette pepper. Southern flavors.

Large meal salad with potatoes, cheeses, and ham. Hearty and varied.

An even richer version of the Boyarde salad, topped with two fried eggs.

Very gourmet salad with a mix of warm poultry (gizzards, livers), cheeses, and bacon. A complete meal in a bowl.

Luxury salad for duck lovers: warm foie gras, smoked breast, and slivers. Very rich and festive.

The classic South-West salad with confit gizzards and duck drumsticks. Rustic and authentic.