To share for an aperitif!
Laborie house Auvergne dry-cured ham, sliced
L'assiette de Jambon d'Auvergne de la maison Laborie à la trancheuse
Auvergne Ham
Thin slices of Auvergne dry-cured ham from the Laborie house. Aged ham with a rich, salty flavor, typical of mountain charcuterie. Usually served with bread.
€16~
Dry sausage plate
L'assiette de saucisse sèche
Dry saucisson
Dry sausage plate, a classic French cured pork sausage. Firm texture and savory taste. Ideal for sharing as an appetizer.
€11
≈ $13.00The good homemade terrine & pickles
La bonne terrine maison & pickles
Home-made terrine pâté
Homemade country terrine served with tangy pickles. A rustic pâté made from minced meat and spices, baked in the oven. Best enjoyed spread on bread.
€15
≈ $17.00Black garlic mayo egg plate
La planche d'œufs mayo à l'ail noir
8 halves. 8 pieces of our special Black garlic mayo on organic Eggs
A sharing board of hard-boiled eggs topped with homemade black garlic mayonnaise. Black garlic adds sweet and balsamic notes to this bistro classic.
€29
≈ $34.00Seasonal starters & house classics
Warm salad of green Lentils from Le Puy, smoked trout from Allier
La salade tiède de Lentilles vertes du Puy, chiffonnade de truite fumée dans l'Allier
Warm salad of green Lentils from Le Puy, smoked trout from Allier
Salad of green Puy AOP lentils served warm, accompanied by thin slices of local smoked trout. A delicate land-and-sea combination with a melting texture.
€15
≈ $17.00Thin tart of Velay Snails, Fourme d'Ambert cheese & onions
Tarte fine d'Escargots de Velay, fourme d'Ambert & oignons
Snails on a pie, cheese and candied onions
A crispy tartlet filled with local snails, mild Fourme d'Ambert cheese, and candied onions. A rich and flavorful dish typical of the region.
€16
≈ $19.00Our organic eggs, black garlic mayo, Kaviari salmon roe, crispy fried leek nest
Nos Œufs bio, mayo à l'ail noir de Billom, œufs de saumon Kaviari, nid de poireaux frits
Organic Eggs, black garlic mayo, Kaviari salmon eggs, fried leek nest
Refined version of egg mayonnaise with local black garlic, salmon roe for an iodized touch, and crispy fried leeks for texture.
€14
≈ $16.00Limagne plains duck pâté en croûte, magret and foie gras, homemade pickles
Pâté croute de Canard des plaines de Limagne, magret et foie gras, pickles maison
Homemade meat pie with duck breast and foie gras
Slice of artisanal pâté en croûte filled with duck, magret and foie gras. A rich and complex pâté, served with condiments to balance the richness.
€19
≈ $22.00Pig's trotter volcano in a hazelnut crust, fennel fondue caramelized with Marcillac
Volcan de pied de cochon en croute de noisettes, fondue de fenouil caramélisée au Marcillac
Parsley Pig trotters, crumb Hazelnut & caramelized fennel
Boneless pig's trotter, breaded with hazelnuts, served with fennel confit in red wine. A dish with character combining tender meat and crispy breading.
€15
≈ $17.00Sharing platters
A meter of Laborie house knife-cut sausage, accompanied by Aligot with fresh tome cheese
Un mètre de saucisse au couteau de la maison Laborie, accompagné d'Aligot à la tome fraîche
For 5 people maximum. One meter of our traditional country sausage - for 5 max
A giant one-meter-long country sausage, served with aligot (mashed potatoes with melted cheese). A convivial and spectacular dish to share.
€104~
Approx. 1.2 kg Beef Rib, Salers or Aubrac, with aligot
1,2 kg environ de Côte de Bœuf, Salers ou Aubrac, avec aligot
For 2 people. Beautiful sharing cuts, Salers or Aubrac race, Beef Ribeye Steak
An imposing local breed beef rib (Salers or Aubrac), grilled and served with elastic and creamy aligot. Marbled and very flavorful meat.
€119~
Main Courses
VG! - Farro risotto & root vegetables
VG! - Risotto de petit épeautre du Velay & légumes racines
The VG, einkorn risotto & root vegetables
Vegetarian risotto prepared with local farro (ancient grain) and seasonal root vegetables. A healthy and comforting dish with a pleasant grain texture.
€27~
The sea - Scallops, leek fondue, saffron & Charroux mustard cream
La mer - Noix de Saint Jacques, fondue de poireaux, créme Safran & moutarde de Charroux
Scallops, leeks, saffron and mustard cream
Pan-seared scallops served on a leek fondue, topped with a creamy saffron and old-fashioned Charroux mustard sauce.
€32
≈ $37.00Farmhouse veal from Ségala
Le veau fermier du Ségala
Low-temperature cooked Veal, parsnip purée and black garlic cream. Ségala Veal, parsnips mash & black garlic
Tender Ségala veal cooked gently to preserve its tenderness, accompanied by a smooth parsnip purée and an aromatic black garlic sauce.
€29
≈ $34.00Meats served with Aligot with fresh Laguiole tome cheese
Parlan Sausage & Aligot
Saucisse de Parlan & Aligot
Countryside Sausage
Traditional Parlan sausage served with aligot, a specialty from Aubrac made with mashed potatoes and stringy fresh tome cheese.
€24~
Salers Beef Pavé & Aligot
Pavé de Bœuf de Salers & Aligot
Pan-fried Beef steak
Salers breed beef pavé, known for its intense flavor, accompanied by the essential stringy aligot.
€31~
Milk-fed lamb shank from Aveyron, 'l'Allaiton', cooked 22h at low temperature & Aligot
Souris d'agneau de lait de l'Aveyron, l'Allaiton, cuite 22h à basse température & Aligot
Suckling lamb shank from the region, cooked 22 hours
Lamb shank confit for 22 hours for extremely tender meat that falls off the bone, served with aligot.
€44~
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Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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