Auberge du Bonheur

Creamy preparation based on fish roe, traditionally served with toast or blinis. Mild iodized flavor and creamy texture.

Small fried green peppers from Spain, seasoned with fleur de sel. Generally mild, with an occasional spicy surprise. Eaten whole.

Rustic rabbit pâté served cold, accompanied by a sweet and savory onion compote. Firm texture and pronounced meat flavor.

Semi-cooked salmon, quickly seared on the outside and raw on the inside, marinated in soy and lime sauce. Fresh, tender, and tangy.

Fresh tomato salad served with a small creamy burrata (Italian cheese) and a basil-garlic dressing. A summery and refreshing starter.

Raw fish marinated in lime juice and seasoned with Thai spices. Lively, fragrant, and slightly spicy taste.

Sweet and savory mix of juicy summer fruits and crumbled Greek cheese, enhanced by mint. Very refreshing and light.

Diced raw shrimp mixed with sweet mango and creamy avocado. An exotic and delicate starter.

Hard-boiled eggs with the yolk mixed with mayonnaise and then replaced in the white. A simple and gourmet French cuisine classic.

Mediterranean salad composed of fresh vegetables, feta, and tender octopus pieces. Dressed with olive oil and herbs.

Vegetable curry simmered in coconut milk and spicy green curry paste. Served with fragrant rice. A vegetarian dish rich in Asian flavors.

Very thin slices of seasoned raw beef, topped with Italian cheese and peppery salad. Light and fresh, ideal for lunch.

Tender chicken piece lacquered with a sweet and fragrant lemongrass sauce. Accompanied by seasonal cooked vegetables.

Raw beef, minced and seasoned (capers, onions, mustard). Served with homemade fries. A bistro classic.

Fried or roasted pork pieces to achieve crispy skin, served with quickly sautéed vegetables. Contrasting and flavorful texture.

Very tender and lean beef cut, grilled to your liking. Served with a creamy tarragon butter sauce.

Imposing bone-in beef cut, marbled and juicy, to share. Grilled to enhance its powerful aromas of roasted meat.

White fish fillet with flaky flesh, served in an aromatic Asian-inspired broth. Light, healthy, and fragrant dish.

Grilled salmon fillet with mild Indian spices, served with quinoa. Rich in omega-3 and flavor.

Large shrimp quickly seared in a pan with pepper. Served with jasmine-scented rice.

Pan-fried baby squid with pieces of spicy Spanish sausage. Savory surf and turf combination accompanied by zucchini.

Potatoes cut into sticks and fried until golden and crispy.

Fresh green beans steamed or sautéed, tender and crisp.

Jasmine-scented white rice, steamed.

Assortment of market vegetables, prepared according to the day's inspiration.

Auvergne cheese with a pressed, uncooked paste, with a hazelnut and terroir flavor. Served with a green salad.

Egg custard flan topped with liquid caramel. Smooth and melting texture, sweet and vanilla flavor.

Moist cake soaked in rum syrup, often served with whipped cream. An adult and fragrant dessert.

Dessert composed of poached peaches, vanilla ice cream, and raspberry coulis, sometimes sprinkled with slivered almonds.

Selection of fresh berries (strawberries, raspberries, blueberries...) served plain or with a little sugar.

Jellied Italian dessert cream, here flavored with almond. Served with mango pieces and crunchy biscuit crumbs.

Crispy meringue on the outside and soft on the inside, filled with whipped cream and fresh strawberries.

Assortment of refreshing fruit ice creams or sorbets.

Dry and mineral Alsatian white wine, with aromas of citrus and white flowers.

Loire white wine (Sauvignon Blanc grape), fresh and lively with herbaceous and fruity notes.

Prestigious Loire white wine, renowned for its finesse, minerality, and citrus aromas.

White Burgundy wine (Chardonnay), dry and very mineral ("flint"), with a beautiful acidity.

Loire white wine with characteristic smoky aromas, elegant and complex.

Rich and full-bodied white wine, with buttery and fruity notes typical of the Chardonnay grape.

A classic white Burgundy, balanced between roundness and freshness.

Great white Burgundy wine, famous for its creaminess, hazelnut, and fresh butter aromas. Very refined.

Provence rosé wine, pale and fruity, ideal for an aperitif or light dishes.

High-end rosé from Provence, very aromatic (citrus, flowers) and elegant.

A fresh and thirst-quenching classic from Provence.

Rhône Valley red wine, spicy and fruity, with body.

Red wine from the south of France, sun-drenched, with notes of black fruits.

Light and fruity red wine (cherry, raspberry), low in tannins, easy to drink.

Loire red wine (Cabernet Franc), fresh, with aromas of red fruits and bell pepper.

Beaujolais Cru, fruity and gourmet red wine, smooth on the palate.

Loire red wine (Pinot Noir), light, delicate, and fragrant.

Red Bordeaux (predominantly Merlot), round, full-bodied, with notes of ripe fruit.

Red wine from Provence, smooth and sunny.

The "Lord of Beaujolais", a more structured and robust red wine than other crus in the region.

Second wine of Château Maucaillou (Moulis-en-Médoc). A classic Bordeaux, elegant and well-balanced.

Red wine from Burgundy (Côte Chalonnaise), powerful and full-bodied, with aromas of red fruits.

Languedoc wine, original blend (Merlot, Cabernet), structured and spicy.

Corbières red wine, powerful, with notes of garrigue and candied black fruits.

Second wine of Château La Lagune (Haut-Médoc). A fine and complex Bordeaux, ready to drink.

Great Bordeaux wine (Graves), rich, smoky, and velvety. A safe bet.

Delicate red wine made from Pinot Noir, fruity and elegant.

Expressive red Burgundy, highlighting the fruit of Pinot Noir.

Great Burgundy wine, powerful, tannic, and with long aging potential. Complex aromas of black fruits and spices.

Fresh and fruity rosé Champagne, with fine bubbles.

Classic, elegant, and lively Champagne, with notes of brioche and white fruits.

Champagne made exclusively from white grapes (Chardonnay). Very fine, mineral, and straightforward.

Intense and gourmet rosé Champagne, perfect for celebrations.

A glass of prestigious brut Champagne to start the meal with elegance.

Classic French cocktail made with champagne and crème de cassis.

Traditional aperitif made with dry white wine and crème de cassis.

Selection of classic anise-flavored spirits (Pastis, Ricard) or vermouths (Martini).

Bitter and refreshing cocktails based on Italian bitters (Campari, Aperol) and soda water or Prosecco.

Floral variation of the Spritz based on Saint-Germain elderflower liqueur, sparkling wine, and soda water.

Classic lager blonde beer served fresh on tap.

Aged French grape brandies (Cognac, Armagnac) or sweet liqueurs to finish the meal.

Norman apple brandy (Calvados) or white fruit brandies (pear, raspberry...).

Renowned artisanal plum eau-de-vie, aged in barrels. Very fragrant.

Aged rum from the Philippines, very smooth, vanilla, and sweet on the palate.

Selection of wines by the glass: a dry, mineral white (Riesling) or a spicy red (Côtes-du-Rhône).

Glass of pale and refreshing rosé wine from Provence.

Glass of Loire Sauvignon Blanc, elegant and aromatic.

Classic white or brown spirits served neat or on ice.

Renowned single malt or blended Scotch whiskies.

American whiskeys with notes of caramel and wood.

Strong alcohol served with a soda (cola, tonic, etc.).

Quality Italian espresso, with or without caffeine.

Espresso lengthened with a little hot foamed milk.

Comforting hot drinks: assorted teas, hot chocolate, or herbal tea.

Bottle of still or sparkling mineral water.

Non-alcoholic sweet drinks: various fruit juices or carbonated drinks like Cola.