Le Volant Basque

A rich terrine prepared with shredded oxtail meat and lentils. The texture is dense and melting, with a deep meat flavor. Usually enjoyed cold with bread.

Goat cheese wrapped in phyllo dough and baked until golden and crispy. The cheese melts inside, offering a contrast of textures. Served warm, often on a bed of salad.

An assortment of local Basque charcuterie, such as cured ham, sausage, and chorizo. Salty, spicy, and aged flavors. Ideal for sharing as an appetizer with bread.

Soup prepared daily according to the chef's inspiration and available seasonal products. Flavors and ingredients vary each day. A comforting dish served hot.

Rabbit meat pâté flavored with tarragon. Rabbit meat is lean and delicate, enhanced by the anise flavor of the aromatic herb. Firm and spreadable texture.

Snails simmered with mushrooms in a small casserole. Often prepared with garlic and parsley sauce. Tender and slightly chewy texture characteristic of snails.

Traditional country terrine enhanced with local mild chili pepper. Rustic and meaty flavor with a slight, non-burning spicy note. Eaten with country bread.

Baked egg in a ramekin with cream, mushrooms, and ventrèche (cured pork belly). The yolk remains runny and creamy. Rich and flavorful.

Pan-seared duck hearts with pork belly, deglazed with balsamic vinegar. Firm texture and pronounced meat flavor, balanced by the sweet acidity of the balsamic.

Raw salmon slices marinated in salt, sugar, and dill (gravlax style). Melting and silky texture with a fresh, herbaceous taste. Served chilled.

Shrimp sautéed in a pan with minced garlic and fresh ginger. Marine flavor enhanced by aromatic spices. Firm and juicy texture.

Small Spanish sweet red peppers (Piquillos) stuffed with a brandade or cod mousse. Sweet, creamy, and flavorful. A local specialty.

Duck or goose foie gras prepared by the chef, served cold. Buttery, rich, and melting texture. Enjoyed spread on warm toasted bread for contrast.

A piece of beef chosen by the chef, seared on a hot plate (plancha). Served with shallots slowly cooked until soft and sweet. Juicy meat with a grilled flavor.

Traditional Basque stew made with minced veal, peppers, and onions, seasoned with Espelette pepper. Slow-cooked, tender, and slightly spicy flavor. A rustic and emblematic dish.

French classic: pieces of beef simmered for a long time in red wine with mushrooms, onions, and bacon. The meat is very tender and the sauce is rich and winey.

Rabbit meat roasted according to a special chef's recipe. White, lean, and tender meat, with a delicate flavor. Usually served with a flavorful sauce.

Grilled white fish fillet flavored with ginger. Light and delicate flavor with an exotic and spicy note. The flesh is tender and flaky.

Main course of piquillo peppers stuffed with cod. Generous portion served hot. Sweet flavors and melting texture.

A large (400g) boneless rib steak, grilled to your preference. Marbled, very tender, and juicy meat. Perfect for red meat lovers.

Thick veal chop cooked on a hot plate and served with a mushroom sauce. The meat is white, tender, and delicate. The sauce adds creaminess and a woody flavor.

Veal kidneys prepared in sauce with mushrooms. Firm and slightly crunchy texture typical of kidneys. Rich and distinctive taste.

Pan-seared veal liver slice accompanied by mushrooms and a balsamic vinegar sauce. Very tender and melting texture. The vinegar adds a sweet and sour touch that balances the liver's iron taste.

Sautéed mix of kidneys and sweetbreads (thymus) with mushrooms. Combines the firmness of the kidneys and the delicate creaminess of the sweetbreads. A rich dish for offal lovers.

Tasting plate offering three different varieties of offal served with mushrooms. Allows you to discover different textures and flavors in one dish.

Sweetbreads (thymus gland) cooked with mushrooms. Considered the finest offal, with a very tender texture and a delicate nutty flavor.

A large meal salad mixing land and sea. Includes hot crispy goat cheese, salmon, and shrimp on a bed of fresh greens. Fresh, varied, and hearty.

A rich salad typical of the Southwest of France. Garnished with specialties such as foie gras, duck hearts, and quality cured ham. Very flavorful and filling.

Baked vanilla custard cream, covered with a thin layer of sugar caramelized with a torch. Offers a delicious contrast between the crispy, warm top and the cold, creamy custard.

Mix of fresh fruits cut into pieces, varying according to the season. A light, natural, and refreshing dessert.

Classic dessert made with melted dark chocolate and whipped egg whites. Airy, light, and mousse-like texture with an intense cocoa flavor.

Round rice cooked slowly in sweetened, vanilla-infused milk until fully absorbed. A creamy, sweet, and comforting traditional dessert.

Assortment of three small portions of different desserts. Ideal for those who can't decide and want to taste several flavors.

An espresso coffee served with two small pastries or miniature versions of the desserts on the menu. Allows you to finish the meal on a sweet and caffeinated note.

Selection of aged cheeses or a portion of local sheep's cheese (often served with black cherry jam). A savory alternative to a sweet dessert.

A variation of the famous Italian dessert. Layers of mascarpone cream, soaked biscuits, and salted butter caramel. Creamy, sweet with a hint of salt.

A complete meal formula adapted for children. Includes a choice of main course (meat or fish) and a dessert of your choice.