Le Transmontano

A bistro classic consisting of hard-boiled eggs topped with a creamy mayonnaise. Creamy texture and rich flavor. Enjoyed cold, often with a little bread.

Cooked red beets served cold with a vinaigrette dressing. Earthy and sweet flavor enhanced by the acidity of the seasoning. A light and refreshing starter.

Preparation of meat (usually pork or poultry) slow-cooked in its own fat then shredded. Melting and spreadable texture. Traditionally eaten on country bread.

Firm-fleshed fish marinated in a sauce based on vinegar, oil, and herbs. Tangy and fragrant taste. Generally served cold.

Hearty stew, Portuguese-inspired, often based on pasta, chickpeas, meat, and vegetables. Rich texture and comforting taste. A complete main dish.

Cooked octopus, can be grilled or stewed. Unique texture, firm yet tender if well-prepared. Characteristic marine flavor.

Young, small chicken. Very tender, delicate, and juicy meat. Often served roasted whole.

Tender cut of beef from the sirloin. Pronounced meaty flavor and juicy texture. Generally pan-seared or grilled.

Traditional pork sausage from the Southwest of France, coarsely ground. Meaty, salty, and peppery flavor. Often grilled or served with beans.

A set menu combining a sweet note, a quarter of wine, and a coffee to finish the meal. Offers a complete assortment for after the meal.

Container for taking home leftover food. Convenient service to avoid waste.