L’Ami Jean

A fresh starter combining the sweetness of melon, the acidity of grilled tomatoes, and the iodized taste of mackerel marinated in lime.

Razor clams cooked in a rich chicken broth. A flavorful land-sea combination.

A light broth garnished with morel mushrooms, tender pieces of octopus, and crisp asparagus.

Seasonal green asparagus served with 'bird's tongue' pasta prepared with fresh herbs.

Sautéed chanterelle mushrooms accompanied by a soft-boiled egg with a runny yolk and an airy emulsion.

Beef slow-cooked for 7 hours, served with bottarga (dried mullet roe) for a salty note.

Classic summer salad combining the sweetness of melon and the saltiness of feta cheese.

Rustic homemade pork terrine made according to the chef's recipe. Served with bread and pickles.

Plate of various thinly sliced cured meats. Ideal for sharing at the start of a meal.

Tender beef cut confit then grilled, flavored with smoked oregano. Generous dish for two people.

Signature roasted pork ribs (Éric Ospital). Flavorful and juicy meat to share.

Whole sea bass fillet stuffed with herbs and aromatics. Precise cooking for delicate flesh.

6-course surprise gastronomic journey chosen by the chef. A complete experience to discover the restaurant's cuisine.

Fresh wild fish according to the day's catch. Preparation varies according to the chef's inspiration.

Tender and flavorful marbled Angus beef cut, roasted to preserve its tenderness.

Quality farm pork, carefully cooked. Rustic and authentic flavors.

Veal cheek cooked slowly until tender, then roasted. Served with a reduced and rich meat jus.

Farm poultry raised for 100 days, served in two different plates to appreciate all parts.

Veal sweetbreads (delicate offal) browned in half-salted butter and flavored with thyme. Crispy outside and melting inside texture.

Smoked duck breast or magret with herbs. Powerful flavor and pink flesh.

Portion of aged sheep's cheese from the Pyrenees mountains. Usually served with black cherry jam.

The house's signature dessert. An ultra-creamy rice pudding served generously, often with salted butter caramel and crunchy toppings.

Indulgent dessert combining chocolate and caramel. Comforting and classic flavors.

Crispy and soft meringue filled with cream and fresh red fruits (strawberries, raspberries).

Traditional Basque cake filled with almond cream, from the renowned Maison Pariès.

Classic Italian dessert with mascarpone, coffee, and biscuits, flavored with vanilla.