Chez Papa - Joinville

Assortment of various cured meats, typically served on a wooden board. Ideal for sharing as an appetizer or starter.

Selection of aged cheeses. Served with bread, perfect for cheese lovers.

A rustic board combining crispy duck rillons, Cantal cheese, and cured ham. An authentic taste of the terroir.

The best of both worlds: a hearty assortment of cured meats and cheeses. Perfect for conviviality and sharing.

Homemade whole duck foie gras, served with black cherry jam for a sweet and savory touch. A refined and creamy starter.

Three pieces of warm pan-seared foie gras, served on gingerbread with a balsamic reduction. The hot-cold and spicy mix is exquisite.

A gourmet plate from the Gers region with smoked duck breast, cured ham, and confit gizzards. A concentrate of Southwestern flavors.

A luxurious board celebrating the Périgord region, with homemade foie gras, gizzards, and duck wing. Rich and flavorful.

The ultimate duck experience: foie gras in two ways (whole and pan-seared), accompanied by cured ham and slivers. For hearty appetites.

Poached eggs coated in a creamy sheep's blue cheese sauce. The runny yolk blends with the melted cheese.

Green salad with warm confit poultry gizzards. A French bistro classic.

Salad served with pan-seared poultry livers, tender and flavorful.

Frisée or green salad with crispy smoked bacon bits.

Salad served with warm goat cheese on toasted bread. A mix of crispy and melting textures.

Confit duck pieces, roasted until crispy. Fatty and delicious, for snacking.

Snails prepared with a rich sheep's blue cheese sauce, a change from the classic parsley butter.

Snails served on a bed of melting confit leeks. A sweet and earthy combination.

The traditional recipe for snails with butter, garlic, and parsley.

Signature snail recipe with mushrooms, tomatoes, and a creamy Calvados sauce. Rich and aromatic.

Whole camembert baked until runny. To be enjoyed by dipping bread.

Large composed salad with potatoes, two cheeses (Cantal, blue), and cured ham. Very hearty.

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

A giant salad for very big appetites, combining gizzards, livers, warm goat cheese, and bacon bits.

Duck salad: pan-seared foie gras, smoked breast, and duck slivers. A complete and gastronomic dish.

The traditional Landes salad, with confit gizzards, duck wings, and cured ham.

Salad combining the sweetness of warm goat cheese on toast and the character of smoked duck breast.

Périgord salad with pan-seared warm foie gras and gizzards. An unmissable regional specialty.

Rustic salad with potatoes, bacon bits, ham, and warm goat cheese. Simple and effective.

Formula combining a small Boyarde salad and a filled tartine (pitchoune bread) of your choice.

Mixed formula combining a complete Boyarde salad (with eggs) and a filled tartine of your choice.

The largest mixed formula: Super Papa salad and a filled tartine of your choice.

Large toasted bread tartine topped with Axoa (spicy Basque minced veal) and gratinated with Cantal cheese.

Vegetarian tartine with piperade (peppers, tomatoes, onions) and gratinated cheese.

Tartine topped with leek fondue, pork shoulder pieces, and gratinated.

For cheese lovers: tartine gratinated with goat cheese and Cantal cheese.

A generous tartine combining meat (achua) and vegetables (piperade), gratinated with Cantal cheese.

Certified AAAAA andouillette (Amicable Association of Authentic Andouillette Lovers). A pork tripe sausage with a strong flavor, grilled.

The emblematic dish of the Southwest: white beans slow-cooked with sausage and duck, gratinated in the oven with breadcrumbs.

Very rich traditional peasant soup with cabbage, vegetables, beans, and duck pieces.

Basque minced veal stew with peppers, onions, and Espelette pepper. Flavorful and slightly spicy.

Traditional Aubrac beef daube, slow-cooked in a wine sauce. The meat is very tender.

Grilled beef steak served with cured ham and a rich blue cheese sauce.

Vegetarian (or almost) Basque dish based on slow-cooked peppers and tomatoes, served with a poached egg and cured ham.

Aveyron specialty of stuffed and slow-cooked veal tripe. A dish with character.

Provençal specialty of stuffed tripe parcels and slow-cooked lamb feet.

Veal escalope topped with ham and mushroom sauce, all gratinated with Cantal cheese.

Duck version of the gratinated escalope: duck breast or thin fillet with sauce, ham, and melted cheese.

Grilled duck fillet (breast) served with a sweet leek fondue.

Grilled duck breast topped with a creamy and spicy green peppercorn sauce.

Luxurious dish combining a juicy duck breast and a pan-seared foie gras escalope. The 'Rossini' style of the Southwest.

Thick duck steak served with an oyster mushroom sauce.

Duck thigh confit for a long time in its fat, crispy skin and melting flesh.

A generous whole duck breast, grilled rare or medium-rare. For true duck meat lovers.

Thin slices of duck served with an original sweet and sour sauce with peach cream.

Tasting plate including confit, pan-seared foie gras, and smoked breast. A complete tour of duck flavors.

Very large grilled beef ribeye steak, served on a board.

Tender veal escalope served with melting leeks.

Classic veal escalope topped with a rich cream sauce.

Thick and tender beef cut, served with your choice of sauce.

Grilled beef flank steak, a long-fibered and flavorful meat.

Confit duck wing pieces, roasted. Often eaten with fingers.

Extra portion of your choice of side dish.

Add a slice of warm foie gras to your dish.

Extra portion of sautéed oyster mushrooms.

Raw, seasoned minced Charolais beef.

Classic beef tartare served with foie gras toast for extra indulgence.

Raw duck meat, hand-chopped, freshly seasoned with cilantro and lemon.

Duck tartare served with a foie gras toast.

Beef burger with melted Cantal cheese and grilled bacon. A rustic and cheesy burger.

Classic burger revisited with melted Cantal cheese and a house sauce.

Luxurious signature burger with a foie gras escalope in addition to the steak.

Burger with character, made with sheep's blue cheese.

Comforting small gratinated dish with poultry, potatoes, mushrooms, and cheese.

Simple and effective gratinated dish: ham, potatoes, and lots of Cantal cheese.

Thin slices of marinated raw beef served with warm goat cheese toast.

The carpaccio luxury version with pan-seared foie gras.

Simple fried egg dish, served fried or as an omelette, with salad.

Omelette filled with pieces of salted cured ham.

Oyster mushroom omelette.

Generously filled peasant omelette.

Create your own omelette by choosing your favorite ingredients.

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

Choux buns filled with vanilla ice cream, generously covered with homemade hot chocolate sauce.

Upside-down caramelized apple tart, served warm and flambéed with Armagnac with ice cream.

Traditional Basque Country cake, shortbread and filled, served with the typical black cherry jam.

Soft brioche soaked and pan-fried like French toast, served warm with ice cream.

Chocolate fondant with a warm liquid center, served with vanilla ice cream and whipped cream.

Poached egg flan coated in liquid caramel.

Vanilla custard dessert with a crunchy caramelized sugar crust on top.

Light and airy dark chocolate mousse.

Classic apple tart served with a scoop of ice cream.

Pear tart topped with hot chocolate sauce, like a pear Belle Hélène in a tart.

Crispy apple dessert flavored with Armagnac, typical of the Southwest.