Delightful menu at Le Txamara Guéthary France restaurant spotlighting local Basque flavors and seasonal specialties.

Starters

• Oeuf parfait cuit à 64° – An exquisitely cooked egg at 64°C to preserve its delicate texture and flavor.
• Basquaise de légumes émulsion et chips de jambon ibérique – A flavorful medley of Basque-style vegetables paired with savory Iberian ham chips and a light emulsion.
• Foie gras de canard du sud-ouest au patxaran – Luxuriously smooth duck foie gras infused with the aromatic Patxaran liqueur from Southwest France.
• Chutney de poires et oignons rouges – A sweet and tangy chutney featuring ripe pears and red onions, perfect for balancing savory dishes.
• Os à moelle grillé au four – Oven-grilled bone marrow delivering rich, buttery indulgence with every bite.
• Pain de campagne toasté & frotté à l'ail – Rustic country bread toasted and rubbed with fragrant garlic, a perfect accompaniment.
• Croustillant de Boudin noir de Philippe Caset et Chipirons – Crispy black pudding crafted by Philippe Caset paired with tender chipirons for a delightful contrast.
• Fraicheur de Crabe au Citron Vert en Gelée de Piquillos – Refreshing crab with lime zest set in a delicate piquillos pepper jelly.
• Le « Pâté Croûte de Saison » – Chef’s seasonal pâté en croûte showcasing the finest local ingredients.
• Girolles marinées et Guigne au Vinaigre – Marinated girolles mushrooms paired with cherries in vinegar for a tart and earthy bite.
• Chutney de Prunelles a Patxaran – A distinctive sloe berry chutney enhanced with the regional Patxaran spirit.

Mains

• Formule du marché – A dynamic market menu featuring fresh, seasonal ingredients sourced locally.
• Menu – The chef's curated menu offering an exceptional journey through Basque culinary traditions and innovations.