Menu cuisine de jardin et de terroir at l'auberge de la ferme aux grives in eugénie-les-bains france.

Starters

• La gougère soufflée de l’auberge et le saucisson sec des aldudes - an airy cheese puff paired with the famous dry sausage from the Aldudes, a perfect harmony of texture and smoky flavors.
• La soupe de courge au vieux parmesan, croûtons rustiques - a velvety pumpkin soup enriched with aged parmesan and topped with rustic croutons, delivering warmth and depth in every spoonful.
• Le foie gras de chalosse, sublime au naturel (pour 2 convives) - exquisite Chalosse foie gras served naturally, showcasing the prized delicacy’s rich and silky textures, ideal for sharing.

Mains

• Pâté de jambon et foie gras mousse de chou vert - a luxurious blend of ham pâté and foie gras complemented by a smooth green cabbage mousse, balancing richness and freshness.
• Tripes "de Maman Guérard" avec ris d'agneau jambon et tripes gasconnes cuites au four de boulanger - a hearty traditional dish featuring homemade-style tripe, sweetbreads, ham, and Gascon tripe slow-cooked in a baker’s oven for deep flavors.
• Poulet rôti et sa peau croustillante - perfectly roasted chicken boasting irresistibly crispy skin, a comforting classic elevated by expert preparation.
• Cochon de lait à l’âtre "farci comme en Castille" - tender suckling pig roasted in an open hearth, stuffed in the traditional Castilian style, delivering rich and savory bites.

Desserts

• Riz au lait compote de poires et noisettes - creamy rice pudding served with pear compote and toasted hazelnuts for subtle fruity and nutty notes.
• Gâteau fondant au chocolat - a rich and decadent chocolate fondant cake, a perfect choice for chocolate lovers seeking indulgence.
• "Baba poule" aux raisins et armagnac - a classic baba cake soaked in Armagnac and studded with raisins, offering a boozy and fruity finish.

Drinks and specials