Restaurant La Cantine du Troquet Daguerre

A French bistro essential. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. · Creamy and tender texture. Mild and rich flavor. · Simply enjoyed as a starter with bread.

Elongated shell mollusks, cooked on the plancha. Seasoned with garlic, parsley, and likely Espelette pepper. · Firm and iodized texture. Marine flavor enhanced by garlic. · To be eaten by picking the flesh from the shell.

Pork ears cut into strips and grilled until crispy. Served with a salad for freshness. · Strong contrast between the crispness of the grill and the gelatinous cartilage inside. · A charcuterie specialty for texture enthusiasts.

Rustic country pâté from the Basque Country. Rich in meat and spices. · Dense and melting texture. Meaty and peppery flavor. · Eaten spread on country bread.

Slice of black pudding terrine pan-fried (snacked) to make it crispy. · Pronounced black pudding flavor, rich and spicy, with an outer crust. · Served hot, often with a salad.

Assortment of artisanal Basque charcuterie (ham, sausage, pâté) from Maison Ospital. · Variety of textures and savory, aged flavors. · Ideal for sharing as an aperitif with red wine.

Whole shrimp seared on a very hot griddle. · Juicy flesh with a smoky flavor from the high-heat cooking. · Eaten with fingers, often seasoned with olive oil and salt.

Appetizer consisting of prepared mushrooms, topped with a soft-boiled or poached egg and pieces of bacon. · A mix of textures: the creaminess of the egg yolk binds the earthy mushrooms and the salty bacon. · To be mixed on the plate before eating.

Raw salmon marinated in salt, sugar, and dill, served with avocado and pomegranate seeds. · Freshness, creaminess of the avocado, and tart crunch of the pomegranate. · A light and fresh starter.

Thick white fish fillet (Hake) served with summer spinach (tetragon) and a zesty herb sauce. · Firm, flaky fish. The sauce adds a vinegary and herbaceous touch. · Flavorful and healthy fish dish.

White fish (Meagre) cooked on a griddle, served with a creamy sauce of small red peppers. · Fine and delicate flesh. The piquillo pepper cream adds sweetness and color. · A dish with Basque influences.

Small Bouchot mussels raised on stakes, cooked in a broth of white wine, shallots, and parsley. · Orange flesh, tender and iodized. Aromatic broth. · Traditionally eaten with fries or bread.

Cooked chicken thigh, served with a mushroom sauce and a reduced meat jus. · Tender and juicy meat. Autumnal and rich flavors. · Comforting dish in sauce.

Slices of marinated and dried pork fillet (Spanish/Basque specialty), here pan-fried, served with mashed potatoes. · The cooked lomo is tender and flavored with mild chili. The puree is creamy. · A simple but flavorful dish.

Beautiful piece of veal with its bone, pan-fried (sautoir) for even cooking. · Pink, tender, and juicy meat. Delicate flavor. · A noble cut of meat for hearty appetites.

Long-fibered beef cut, known for its flavor (butcher's cut), served with a red wine sauce. · Chewy texture but very tender if rare. Intense beef flavor. · Recommended rare.

Reimagined floating island: poached meringue on crème anglaise, flavored with hibiscus and red berries. · Airy and foamy texture. Floral and tangy flavors. · Light and fresh dessert.

Pastry composed of three layers of puff pastry alternated with cream and fresh strawberries. · Crispness of the puff pastry and sweetness of the cream. · A great classic of French pastry.

Dessert made with a creamy lemon custard accompanied by cooked greengage plums. · Balance between the acidity of the lemon and the sweetness of the cooked fruit. · Fresh and fruity.

Chocolate tart served slightly warm, with a melting ganache, accompanied by whipped cream. · Intense chocolate flavor, melting and crispy texture. · For chocolate lovers.

Portion of Basque sheep cheese (Ossau-Iraty type) traditionally served with black cherry jam. · The saltiness of the cheese perfectly complements the sweetness of the jam. · A typical end to a meal from the Basque Country.

Thin tart on puff pastry topped with greengage plums. · Crispy and fruity. · Simple and gourmet seasonal dessert.

Selection of ice creams and sorbets from a renowned artisan glacier. · Creamy textures and authentic aromas. · Refreshing at the end of the meal.

Vanilla cream dessert topped with a thin layer of blowtorched caramelized sugar. · Contrast between the hot/crispy caramel and the cold/creamy custard. · An iconic dessert.

Languedoc white wine. Generally fresh and fruity.

Dry and mineral white wine from the Loire Valley, made from Sauvignon Blanc.

White wine from the Southwest, semi-dry, meaning slightly sweet.

Light and fruity red wine from the Loire.

A Beaujolais cru. Structured red wine with notes of red fruits.

Red wine from the Basque Country. Tannic, full-bodied, and characterful.

Great red Burgundy wine. Elegant, refined, and fragrant.

Burgundy red wine 100% Pinot Noir.

Appellation from the Côte de Nuits. Fruity and structured red wine.

Premier Cru from Burgundy. Powerful and complex wine.

Red wine from the south of the Côte de Beaune.

Red wine from the Côte Chalonnaise. Fruity and fleshy.

Chenin blanc from the Loire. Dry and taut.

Rhône Côtes cru. Sunny and spicy red wine.

Syrah from the northern Rhône. Notes of black fruits and spices.

Prestigious Rhône appellation. Elegant and peppery Syrah.

Pinot noir grown in the south. Sunnier than Burgundy.

Wine from Roussillon. Gourmet and fruity.

Renowned Languedoc cru. Aromatic and refined red wine.

Very popular Languedoc red wine. Rich, round, and powerful.

Prestige cuvée from the Creisses estate. Powerful, age-worthy wine.

White wine from Burgundy (Chardonnay). Round and buttery.

Dry white wine from northern Burgundy. Very mineral and fresh.

One of the greatest white wine appellations in the world. Complex and elegant.

Rare white wine from the Marsannay appellation.

Classic Sauvignon Blanc. Dry, crisp, and aromatic.

Chenin blanc from the Loire. Dry and taut.

Aromatic white wine (apricot, white flowers).

White wine from the Southwest.

Southern white wine, certified organic.

Large bottle (1.5L) of Loire white wine.

Large bottle (1.5L) of Provençal red wine, aged vintage. Powerful and spicy.

Large bottle (1.5L) of Languedoc red wine.