La Cantine Du Troquet Dupleix

A velvety soup served cold, prepared with fresh peas. It is enhanced with fresh mint and chorizo pieces for a contrast of flavors. A light and refreshing starter.

A rustic country terrine prepared with seasoned pork. Firm texture and authentic taste. Enjoy with bread and pickles.

A terrine made from black pudding, rich in flavor and lightly spiced. Melting texture typical of charcuterie from the Southwest. Ideal for black pudding lovers.

A traditional charcuterie made with pieces of pork head in jelly. Parsley flavor and gelatinous texture. Served cold.

An assorted selection of artisanal charcuterie (ham, sausage, terrines). Perfect for sharing as an aperitif. Served with fresh bread.

A superior quality dry ham from the Basque Country, aged for a long time. Delicate and nutty flavor, melting texture. An exceptional product.

Shrimp quickly seared on a hot plate (plancha). Simply seasoned to retain the seafood flavor. Juicy and slightly grilled texture.

Grilled razor clams cooked on the plancha with garlic and parsley. Firm and briny texture. A classic of tapas-style seafood.

Grilled pork ear strips until crispy. Crunchy texture and savory taste. A bistro specialty to discover.

Hard-boiled eggs served with a creamy homemade mayonnaise. The most iconic starter in French bistros. Simple and comforting.

Cooked asparagus served with vinaigrette sauce and chopped hard-boiled eggs (mimosa style). Fresh and light.

A composed salad mixing fresh vegetables and tender pork shank pieces. Dressed with a gribiche sauce (mayonnaise with capers and pickles).

A sophisticated starter with a creamy celery base and a low-temperature cooked egg (runny). Enhanced with crispy tuna for texture.

Salad of crunchy green beans with marinated raw salmon. Hazelnuts and sesame add a touch of crunch and toastiness.

A generous plate of seasonal vegetables served warm. Sprinkled with grated parmesan for extra indulgence. Healthy and tasty.

Mussels cooked in a sauce based on tomatoes, peppers, and mild spices (Basque style). Served hot with their aromatic juices.

Delicately cooked hake fillet (white fish). Served in a light broth with Japanese-inspired dried bonito flavors.

Grilled sardines accompanied by tetragon (a type of spinach). Enhanced by a chimichurri sauce with fresh herbs and garlic.

Pan-seared white fish (hake). Served with sweet Padrón peppers and a Basque garnish (tomatoes, peppers).

Noble cut of beef, tender and juicy, served rare as recommended by the chef. Topped with a rich red wine sauce.

Slow-roasted milk-fed lamb for very tender meat. Served in slices with its reduced and glossy cooking juices.

Fatty and flavorful pork belly, cooked until tender. Served with cold white beans in a vinaigrette salad to balance.

Pan-fried veal liver slice, deglazed with vinegar for a touch of acidity. Tender texture and pronounced flavor.

Basque sheep's milk cheese with pressed paste. Mild and fruity flavor, firm texture.

Selection of cheese aged by a Meilleur Ouvrier de France. The choice varies according to the current aging.

Very fresh goat cheese, creamy texture and mild flavor. Ideal at the end of a meal.

Tasting platter including several varieties of cheeses from the menu.

Homemade chocolate mousse, rich and airy, served with a slice of cake. A nostalgic and indulgent dessert.

Cocktail based on red wine and crème de cassis. A variation of Kir with red wine.

Wine mixed with a fruit cream of your choice. Traditional French aperitif.

Italian vermouth, served chilled or on ice.

Vibrant red Italian bitter, with flavors of herbs and orange peel. Often drunk with soda or on ice.

Aperitif based on Bordeaux wine and fruit liqueurs. Sweet and fruity.

Aniseed liqueur typical of the South of France. Drunk diluted with fresh water.

Gentian-based aperitif, bitter and vegetal flavor.

Portuguese fortified wine, rich and sweet.

Dry Champagne with no dosage (zero added sugar). Lively and pure.

Winemaker's Champagne, extra brut, with complex aromas.

Champagne cocktail mixed with a fruit cream.

Light and sweet rosé sparkling wine, ancestral method.

Classic blended Scotch whisky.

Premium 12-year-old Scotch whisky, smooth and rich.

Powerful and complex Japanese whisky, bottled at cask strength.

Exotic and spicy signature cocktail based on rums.

Fruity and warm cocktail with a hint of cinnamon.

The classic refreshing Mojito with mint and lime.

Luxurious version of the Mojito where sparkling water is replaced by Champagne.

Very fresh and vegetal cocktail based on gin and cucumber.

Cocktail with Italian accents, herbaceous and citrusy.

Famous vibrant orange Venetian aperitif, bitter and sparkling.

Hot coffee enriched with whisky and topped with whipped cream.

White beer, cloudy and light, with citrus notes.

Alsatian lager beer, blonde and balanced.

Belgian abbey beer, round and malty.

Beer mixed with Picon (orange bitter), typical of the North.

Mix of beer and lemonade. Low alcohol and refreshing.

Shandy with a dash of grenadine syrup. Sweet and colorful.

Artisanal Parisian India Pale Ale, hoppy and aromatic.

Artisanal blonde beer from the Basque Country. Authentic flavor.

Natural mineral waters (still or sparkling).

Still natural mineral water.

Classic sodas and sparkling water.

Citrus sodas.

Sweet sparkling lemon-flavored soda.

High-end tasting fruit juices.

Classic espresso, decaffeinated, or with a drop of milk.

Large coffee with milk or hot chocolate.

Espresso coffee topped with milk foam.

Plain milk.

Fresh lemon juice served hot with water and sugar.

Red wine heated with spices (cinnamon, cloves). Comforting in winter.

Hot drink based on rum, hot water, lemon, and honey.

Selection of classic and flavored teas.

Herbal teas for digestion or relaxation.

Languedoc white wine, fresh and aromatic.

Southwest white wine, lively and fruity.

Dry white wine from the Pyrenees, notes of citrus and flowers.

Burgundy white wine, elegant and mineral.

Loire white wine, dry and briny, aged on lees.

Beaujolais Cru, fruity and structured.

Beaujolais Cru, powerful and full-bodied.

Rare Beaujolais Cru, with floral aromas.

Bordeaux red wine, balanced and elegant.

Renowned biodynamic Bordeaux, pure and fruity.

Southwest white wine in a pitcher.

Light and sunny Provence red wine.

Pale and refreshing Provence rosé.