Anicia, table nature par François Gagnaire
Some of our producer friends Gilles Tessier - Les Vergers de la Silve Xavier Alazard - French Olive Oil Famille Martin - Les Salaisons de Pradelles Famille Dumond - Velay Saffron Christophe Avont - Haute Loire Honey Emmanuel Volle - Sheep, Puy Green Lentils Marcel Avont - Puy Green Lentils Matheo Bonnet - Wild Loire Fish Famille Gibaud - Local Cheese (cow) Gaec Amalthée - Goat Cheese Domaine des Marmottes - Verbena Alcohol, Jams Eric et Manu - Eaux de Grenouilles Liqueurs Jean-Jacques Vermeersch - Distillerie Couderc Gaec des Hautes Chaumes - Farmhouse Fourme de Valcivières Le Moulin des Moissons - Our Hay Bread Amaya (Happy Plantes) - Organic Auvergne Herbal Teas Famille Valentin - Artisanal Liqueurs Pierre Lantuejoul - Le Séverac Tarbouriech - Thau Pond Oysters Sandrine et Didier Ferreint - Mallemort Green Asparagus And many more ... Our team, to please you Mick, Linh, Thierry, Eloïse, Stéphy, Elise, Vivien Juliette, Pryam, Victor, Mai, Fiona, Guillaume
4.8
Our First step
The Puy Green Lentil...
La Lentille Verte du Puy...
An appetizer highlighting the famous Puy green lentil, a local specialty from Auvergne. Probably served in a small portion to start the meal. Earthy flavor and delicate texture.
Starters
The "special" oyster N°2 Maison Tarbouriech, "angel and demon"
L'huitre « spéciale » N 2 Maison Tarbouriech, « ange et démon »
A large caliber (N°2) high-quality oyster, prepared according to an 'angel and demon' recipe suggesting a contrast of flavors. Meaty texture and typical iodized taste from the Thau pond. A refined starter for seafood lovers.
€24
≈ $28.00Delicate parmentier velouté, with black truffle from Jean Garcia
Velouté parmentier « délicat », à la truffe noire de Jean Garcia
A creamy potato soup, flavored with black truffle. Creamy texture and rich, earthy flavors. A comforting dish served hot.
€19
≈ $22.00Pan-seared duck foie gras, parsnip espuma, passion fruit, cocoa
Foie gras de canard poêlé, espuma de panais, passion, cacao
Pan-seared duck foie gras, accompanied by a light parsnip mousse and enhanced by the acidity of passion fruit and the bitterness of cocoa. Rich, melt-in-your-mouth, and complex on the palate. A classic revisited gastronomic starter.
€22
≈ $25.00The dishes
Pike quenelle with morels, peaty sea urchin cream, Jerusalem artichokes
Pain de brochet aux morilles, crèm’oursin tourbée, topinambours
A fish dish (pike) served like a warm bread or terrine, accompanied by morel mushrooms and a sea urchin cream. Intense river and sea flavors with a peaty note. Moist texture and rich sauce.
€34
≈ $39.00Vegetable, wild mushroom, winter fruit pastoral
La pastorale de légumes, champignons sauvages, fruits d’hiver
A seasonal vegetable composition blending vegetables, wild mushrooms, and winter fruits. A light dish highlighting local produce. Varied sweet and savory flavors and crunchy or melting textures.
€28
≈ $32.00French game venison, Grand Veneur sauce in cannelloni
Chevreuil de chasse française, sauce grand veneur en cannelloni
Game meat (roe deer) served with a rich and peppery traditional sauce (Grand Veneur), accompanied by cannelloni pasta. Pronounced flavor and tender meat. A typically French hunting dish.
€33
≈ $38.00Local raw milk cheeses, some aged with Artisous!
A selection of cheeses, jam from Domaine des Marmottes
Une sélection de fromages, confiture du Domaine des Marmottes
Local raw milk cheese platter, served with artisanal jam. Offers a variety of cheese textures and intensities. Traditionally enjoyed before dessert.
€15
≈ $17.00Desserts
Our watering hole in the snow, notes of spices and nuts, chocolate
Notre abreuvoir sous la neige, notes d’épices et noix, chocolat
A creative dessert evoking winter, combining chocolate, spices, and nuts. Warm and comforting flavors with a play on textures. Ideal for chocolate lovers.
€15
≈ $17.00Bachès citrus fruits, coconut tapioca, under a veil of Marmotti
Les agrumes Bachès, tapioca coco, sous un voile de Marmotti
Fresh dessert combining the acidity of quality citrus (Bachès) with the sweetness of coconut milk tapioca. Melting pearl texture and exotic flavors. Light and fruity.
€15
≈ $17.00Our "Lentil-Blueberry" galette, white cheese sorbet
Notre galette "Lentille-Myrtille", sorbet fromage blanc
An original galette incorporating lentils and blueberries, accompanied by a white cheese sorbet. Surprising mix of legumes and red fruits with a touch of milky freshness. Creative regional specialty.
€15
≈ $17.00Marked content is AI-generated data created by menufans to enhance your dining experience. We do not guarantee the accuracy of this information.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.8
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