Restaurant Quedubon

Veal brain gently cooked in broth. The texture is very tender, creamy, and melt-in-your-mouth, similar to a firm mousse. Served with a lemon butter to enhance the delicate flavor.

Veal tongue prepared pastrami-style (brined, spiced, and smoked). The meat is tender and flavorful, served cold with a sweet and sour condiment (relish).

Raw scallops thinly sliced. The texture is silky and fresh. Seasoned with smoked tosa su (Japanese vinegar) and sesame.

Pork ear, usually cooked to be crispy or tender, served with a tonnato sauce (tuna and caper mayonnaise). A dish rich in textures, enhanced by a sage gremolata (persillade).

A pastry charcuterie made of game stuffing cooked in a puff or shortcrust pastry. Served cold, it's a flavorful mix of meats, jelly, and crust.

Sweetbreads (thymus gland), a highly prized offal for its creamy and melt-in-your-mouth texture. Served with salt-crusted beetroot and a sweet and sour quince sauce.

Large puff pastry bite filled with a creamy preparation. Contains guinea fowl, pork belly, and mushrooms in a mustard sauce.

Turbot fillet, a flatfish with firm, fine white flesh, roasted in butter. Accompanied by green lentils and melting leeks.

Cabbage leaves filled with a mallard (wild duck) stuffing. A rustic and flavorful dish, served with caramelized cauliflower and pan-fried porcini mushrooms.

Beef cheek braised for 16 hours until extremely tender and gelatinous. Served with a very buttery mashed potato and a rich red wine and marrow sauce.

Selection of aged cheeses from farms. Usually served with bread.

Sweet tart filled with a blackcurrant curd, caramelized with a torch like a crème brûlée. Served with raw cream to soften the acidity.

Upside-down tart with caramelized quince. The fruits are melting and sweet, served with a crispy pastry and raw cream.

Traditional dessert made from round rice slowly cooked in sweetened and vanilla-infused milk. Very creamy texture, enhanced with fresh mango and crumble for crunch.

French wine from Languedoc, vintage 2022. Described as the most aromatic in the selection.

French wine from the Loire Valley made from the Gamay grape variety, vintage 2022. A light, fruit-forward red wine.

IGP Comté Tolosan wine, vintage 2022. Presents a beautiful body on the palate while remaining fruity.

Wine from the Sainte Baume region, vintage 2022. A structured and more complex ('built') wine.