Bar Restaurant l’Auberge

Toasted bread rubbed with garlic and topped with melted cheese. Crispy and savory, ideal for an aperitif.

Hot, creamy, and rich melted cheese. Usually served with bread for dipping.

Crispy puff pastries filled with goat cheese, mint, and honey. A melting sweet and savory mix.

Thin slices of marinated raw beef, served with parmesan shavings. Fresh and tender.

Fried spring rolls stuffed with chicken with a sweet touch. Crispy on the outside.

Creamy mushroom soup served with a soft-boiled egg. Mild and comforting.

Fresh preparation based on salmon and ricotta cheese. Light and creamy.

Raw fish marinated in citrus juice and spices. Fresh and tangy.

The special starter of the day according to the chef's inspiration.

Tubular pasta stuffed with salmon and ricotta, topped with creamy tomato sauce. Rich and savory.

Tender beef piece marinated with aromatic herbs then grilled. Juicy and fragrant.

Long flat pasta served with beef ham, mushrooms, and spinach. A complete and hearty dish.

Breaded veal cutlet stuffed with cheese and meat. Crispy outside, melting inside.

Poultry fillet cooked with tomato sauce and melted cheese on top. Tender and gratinated.

Fresh fish of the day, prepared according to the chef's inspiration. Light and delicate.

Extra portion of side dish to accompany your meal.

The main special dish of the day. Varies according to seasonal products.

Black bun burger with steak, cheddar cheese and savory toppings. Hearty and original.

Burger topped with chicken and melting Saint-Nectaire cheese. Rich in local flavors.

Savoyard gratin with potatoes, melted cheese, and poultry lardons. Very rich and comforting.

Creamy dessert flavored with orange blossom with a layer of crunchy caramelized sugar. Sweet and fragrant.

Pear and almond cream dessert, often on a shortcrust pastry. Fruity and indulgent.

Cake inspired by the candy bar with caramel and chocolate. Rich and sweet.

Chocolate lava cake served warm with a scoop of vanilla ice cream. Intense and molten.

Honey and almond frozen dessert with caramel and speculoos biscuits. Fresh and crunchy.

Breaded and quickly fried ice cream, hot on the outside and cold on the inside. A unique texture.

Jellied Italian dessert cream, often served with fruit coulis. Silky and light.

The sweet treat of the day offered by the chef.

Menu composed of two dishes of your choice. Ideal for a balanced meal.

Complete menu including three courses for a hearty meal.

Varied tasting menu allowing you to sample several specialties.

Quick lunch menu with a main course and a coffee.

Two-course lunch menu.

Complete three-course lunch menu.