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Salad with preserved poultry gizzards

Poached eggs with ewe’s milk blue cheese

Cured ham

Snails “Papa” style

Salad with diced bacon and warm goat’s cheese

Confit of duck

Top of sirloin “Rouergue-style” (slice of cured ham, ewe’s milk blue cheese sauce)

Tuna steak with Basque pepper stew

Axoa with Espelette pepper (minced veal, cooked with olive oil and bell peppers, onion and flavoured with Basque pepper)

Duck breast with braised leeks

Andouillette (tripe sausage)

Agen prune ice cream “Papa” style

Two scoops of “Glaces des Alpes” ice cream

Pear tart with hot chocolate

Gâteau Basque cake and black cherry jam

Choice of sauce

Ewe’s milk blue cheese or green peppercorn

Piece of beef

Depending on the market

1 glass of wine from Pays des Côtes de Gascogne