meats
Beef entrecote at Café de Paris
This dish is prepared with sautéed meat in a pan, then topped with a mixture of butter and meat juices with more than 16 spices and masterful seasonings, mixed by our chef with his mastery, creating indescribable aromas on the palate. It is accompanied by a bouquet of pilat rice, sprinkled with natural tomato broth during cooking.
Beef tenderloin with anchovy cream
grilled sirloin, covered with a fine cream of Cantabrian anchovies, accompanied by a variety of grilled vegetables. We recommend this suggestive and delicate blend of flavors
Free-range chicken with almonds
This chicken raised in our corral of red and muscular meat, we present it to you on a clay pot, in a masterful stew with thistle mushrooms, as it was done in the old way of this land
Reindeer tenderloin in three sauce marinade
Three reindeer fillet steaks, each sautéed and topped with Roquefort cream, Béarnaise sauce and black pepper. Served with delicious crispy apple fritters. This game dish will tempt you