The Cellar / The Cellar

A specialty of semi-cooked duck foie gras, rich and melt-in-your-mouth. Homemade according to a traditional recipe from the Southwest. To be enjoyed with toast.

A gourmet platter from the Southwest. Composed of foie gras, cured country ham, and dry sausage. Ideal for discovering the region's flavors.

Mixed salad garnished with warm confit duck gizzards. The gizzards are tender and flavorful. A classic of French bistro starters.

Fresh salad with shelled crayfish tails. Mild flavor and tender flesh reminiscent of lobster. Served with a light vinaigrette.

Twelve snails served in their shells with garlic and parsley butter. Firm texture and intense herbaceous flavor. To be eaten hot, sopping up the butter with bread.

A varied assortment of cold meats and cured meats. Includes terrines, various sausages, and andouille. Perfect for sharing as an appetizer.

Pink shrimp served cold with aurora sauce (creamy tomato mayonnaise). A simple and fresh dish. The sauce adds a creamy and tangy touch.

Roasted bone marrow served hot. The marrow is fatty, rich, and melt-in-your-mouth. To be generously spread on toast with a pinch of salt.

Shredded goose meat cooked in its own fat. Spreadable texture and rustic taste. Served in a pot or on a plate with bread.

Selection of dry sausage slices. Varied flavors depending on aging. A simple and convivial starter.

Fish fillets marinated in a white wine and herb court-bouillon. Firm flesh and pronounced flavor. Served cold.

Marinated anchovy fillets, often in oil or vinegar. Intense salty and iodized flavor. Served with bread and butter.

Tuna flakes mixed with mayonnaise. A creamy and simple preparation. Usually served with raw vegetables or bread.

Small grilled lamb chops flavored with herbs de Provence. Tender and juicy meat. Served pink.

Duck leg confit slowly in its own fat then roasted. The skin is crispy and the meat is melting. A great classic from the Southwest.

Grilled duck breast fillet. Served sliced, usually rare or medium-rare. Rich flavor reminiscent of red meat.

Impressive grilled rib of beef served with bone marrow. Marbled and very flavorful meat. Ideal for rare meat lovers.

Noble and tender cut of veal, pan-seared with shallot confit. Milder flavor than beef. Delicate texture.

Thick and tender cut of beef, grilled. Low in fat but rich in flavor. A safe bet for red meat lovers.

Long-fiber beef, known for its juiciness and flavor. Pan-seared and served with confit shallots.

Marbled and fatty cut of beef, making it very tender and flavorful. Grilled and served with maître d'hôtel butter.

Traditional sausage made from pork intestines. Very pronounced smell and taste. The 5A label guarantees superior artisanal quality.

Raw minced beef, seasoned (capers, onions, egg yolk). Can be served raw or briefly pan-seared (quick sear).

Platter of fresh seasonal vegetables, served raw or simply cooked. A light and healthy accompaniment.

Selection of aged French cheeses. Usually served with bread before dessert.