Le Lieutades

A rich salad typical of southwestern France, garnished with foie gras, smoked duck breast, and confit gizzards. Rustic flavors and varied textures between the melt-in-your-mouth foie gras and the crispness of the salad. Enjoyed as a very hearty starter.

Large prawns prepared according to the chef's special recipe. Firm and juicy flesh, often enhanced with herbs or a house sauce. To be peeled and enjoyed hot.

Land snails served in their shells, gratinated with garlic and parsley butter. Tender and slightly chewy texture with a strong garlicky herb flavor. Eaten hot by extracting the meat from the shell.

Iberian pork sausage, seasoned with smoked paprika and grilled. Spicy, smoky, and rich flavor. Served hot, often cut into pieces for an appetizer or starter.

Small fried savory fritters, filled according to your choice. The exterior is golden and crispy, the interior is soft and flavorful. Popular in Portuguese cuisine (Rissol/Pastel).

Cold shrimp usually served with a cocktail sauce (creamy tomato-based sauce) and salad. Fresh, light, and tangy. A classic starter.

Main course consisting of large grilled or pan-fried prawns accompanied by seasonal vegetables. A balanced meal with marine flavors.

Prime cut of beef served raw or seared on a hot stone brought to the table. Allows you to cook each bite to your liking. Very tender meat and interactive experience.

A Portuguese specialty consisting of a thick slice of Mirandesa breed veal, grilled over embers. Juicy, tender, and richly flavored meat. Served generously.

Beef steak pan-fried in a flavorful sauce (often garlic, white wine), garnished with cured ham and sometimes topped with a fried egg. A rich and traditional dish.

Marbled beef cut (intramuscular fat) grilled to enhance its flavors. Juicy texture and pronounced beefy taste. A brasserie classic.

Cod (salted and then desalted cod) prepared according to the chef's house recipe. The fish flesh is white, flaky, and firm. An emblematic dish of Portuguese cuisine.

Pan-seared scallops with garlic, tomatoes, and herbs de Provence. Sweet flavor and delicate texture of the mollusk enhanced by southern aromatics.