Bistrot Lupin - Bécon les Bruyères

South-West charcuterie board to share. Includes rich foie gras, dry sausage, and cured country ham. Ideal for an aperitif with bread.

Spanish-inspired board to share. Assortment of Iberian cured meats (cecina, lomo, chorizo) and Manchego cheese. Salty and slightly spicy flavors.

Vegetarian board to share. Mild padron peppers, fresh crunchy vegetables, and goat cheese, served with a fresh yogurt sauce. Light and varied.

Portion of freshly cut and golden homemade fries. Crispy on the outside and tender on the inside. Enjoy hot with your fingers or a fork.

Complete children's menu including a main course (meat or dish of the day) and an ice cream dessert. Adapted to younger tastes.

Baked egg in a ramekin with cream, enhanced with spicy chorizo and melted parmesan. Creamy and rich texture. Eaten hot with a spoon, often with bread.

Smooth and creamy butternut squash soup, garnished with chestnut pieces. Slightly sweet and nutty autumn flavor. Served hot.

Fresh spring roll filled with winter vegetables (carrot, cabbage) and fruits (mango, avocado). Served with a flavorful soy-peanut sauce. Crunchy and light.

Duck foie gras cooked at low temperature. Melting texture and delicate, rich taste. A classic of French gastronomy, served chilled.

Roasted beef bone containing rich and flavorful marrow. Enjoyed hot, spread on toast with fleur de sel.

Beef tartare prepared either classically (raw and seasoned) or pan-seared (quick sear). Tender texture of minced meat.

Beef tartare seasoned with Asian flavors: soy sauce, fresh coriander, ginger, and crunchy peanuts. Fresh, aromatic, and exotic.

Pan-seared beef tartare topped with melted Cantal cheese, pickles, and condiments. A rich and flavorful dish, warm on the outside and tender inside.

Pan-seared beef tartare served with a rich porcini mushroom sauce. Woody flavors and creamy texture.

Fresh raw salmon cubes mixed with sweet mango, spices, and crunchy radish. A light, fresh, and fruity dish.

Fresh white fish tartare (sea bream) prepared ceviche-style with coconut milk, lime, and pomegranate. Very fresh and tangy. Served with fries and salad.

Large composed salad typical of the Southwest. Contains foie gras, dried duck breast, confit gizzards, beans, and pine nuts. A complete and gourmet dish.

Green salad topped with pan-seared goat cheese, cherry tomatoes, and walnuts. Classic hot-cold mix with crunch.

Toasted sandwich with ham and cheese, flavored with truffle. Served with fries and salad. A luxurious version of the croque-monsieur.

Charolais beef burger with melted cheddar cheese. Served with fries and salad. Juicy and hearty.

Premium quality beef cut (entrecôte), grilled to your liking. Served with a choice of sauce. Tender and marbled meat.

Traditional Southwest stew made with white beans, sausages, and duck or pork confit. Rich, slow-cooked, and very hearty.

Thick piece of white fish (cod) cooked to perfection, served on creamy risotto with asparagus. Refined and balanced dish.

Selection of several aged cheeses served with bread. Ideal to finish the meal before dessert.

Upside-down caramelized apple tart, served warm with a scoop of vanilla ice cream. Crispy crust and melting apples.

Fresh pineapple cubes served like a tartare, accompanied by rum-raisin ice cream and drizzled with rum. Fruity and alcoholic dessert.

Individual chocolate cake with a molten praline center. Served warm with vanilla ice cream. Very decadent and rich in chocolate.

Modern version of lemon tart. Tangy lemon cream and sweet meringue, presented in an original way. Sweet-acid balance.

Light and refreshing blonde beer, served on tap.

Belgian abbey beer, rich and malty with spicy notes. Served on tap.

Artisanal India Pale Ale (IPA) from Paris. Pronounced bitterness and citrusy hop aromas.

Corsican white beer brewed with maquis herbs. Smooth, aromatic, and refreshing.

Sparkling Italian cocktail based on Aperol, Prosecco, and soda water. Sweet and sour taste and bright orange color.

Floral variation of the Spritz with Saint-Germain elderflower liqueur. Delicate and refreshing.

Cocktail based on vodka, spicy ginger beer, and lime. Served chilled, often in a copper mug.

Variation of the Moscow Mule using gin instead of vodka. Fresh with a botanical touch.

Classic gin and tonic made with Bombay Sapphire gin. Simple, dry, and refreshing.

Classic Brazilian cocktail with cachaça, lime, and sugar. Powerful and tangy.

Fruity variation of the Caipirinha with raspberry. Sweet and tangy.

Exotic variation of the Caipirinha with mango. Sweet and fruity.

Classic or decaffeinated espresso.

Espresso with a drop of hot milk.

Hot drink of your choice: coffee with frothed milk (cappuccino) or creamy hot chocolate.

Quality tea from the Richard house. Several varieties available.

Classic or sugar-free cola soda.

Sparkling soda with citrus flavors.

Peach flavored iced tea.

Natural sparkling mineral water.

Homemade iced green tea, refreshing and lightly sweetened.

Traditional French lemonade, sparkling and lemony.

Glass of water mixed with a flavored syrup of your choice.

Choice of fruit juice served by the glass.

Natural mineral water from the Arcachon basin, available still or sparkling.

Traditional French eaux-de-vie: Calvados (apple) or aged Armagnac (grape).

Basque liqueur with herbs and spices. Sweet and herbaceous.

White fruit eaux-de-vie, very fragrant and high in alcohol.

Herbal digestive liqueur.

Renowned grape eau-de-vie, aged in oak barrels.

Mint liqueur, digestive and fresh.

Aged plum eau-de-vie, amber color and round taste.

Single Malt Scotch Whisky, smooth and floral.

American Tennessee Whiskey, notes of caramel and vanilla.

Blended Scotch Whisky, light and accessible.

Islay Scotch Whisky, often slightly peaty and marine.

House cocktail based on rum, pineapple, and coconut. Creamy and tropical.

Gin cocktail with lemon and blackberry liqueur (Chambord). Fruity and balanced.