Chez Beberthe

An Auvergne variation of the classic Spritz. The gentian liqueur provides a unique herbaceous bitterness that pairs with the fizziness of Prosecco. Enjoy well chilled as an aperitif.

A sparkling and fruity cocktail featuring blueberry. Sweet and slightly tart thanks to the red fruits. Ideal for those who prefer less bitter flavors.

A creamy Sour-style cocktail thanks to the shaken egg white. The woody sweetness of chestnut balances the acidity of lime. Velvety and foamy texture.

A long, refreshing, and spicy drink with ginger beer. Red fruits add a sweet and colorful touch. Served chilled.

A very herbaceous and fresh cocktail, similar to a revisited Gin Tonic. Fresh basil dominates with a citrusy touch. Perfect for quenching your thirst.

A large cocktail served with plenty of ice (pool). Sweet and sparkling mix with peach aromas. Light and festive.

A floral and delicate Gin Tonic. Rose subtly perfumes the drink without being too sweet. Attractive pink color.

Selection of classic international cocktails prepared on demand. Familiar and essential flavors.

Marseille-style Pastis with anise. Drunk diluted with plenty of fresh water and ice. A French aperitif classic.

Italian vermouth, wine flavored with herbs. White is sweet and floral, red is richer and slightly bitter. Served chilled.

Bright red Italian bitter. Intense taste of herbs, spices, and orange peel. Often served with sparkling water or orange juice.

Yellow gentian-based French aperitif. Characteristic bittersweet taste and golden color. Enjoy neat on ice or diluted.

Traditional mountain liqueur with the earthy and bitter flavor of gentian root. An authentic local product.

Classic cocktail made of Campari, red vermouth, and sparkling water. Balanced between bitterness and sweetness.

Prestigious sparkling wine from the Champagne region. Fine bubbles, fresh and elegant taste. Symbol of celebration.

French sparkling wine made using the traditional method, similar to champagne but from other regions. Fresh and bubbly.

Traditional blend of dry white wine and cassis cream. Sweet, fruity, and light.

Festive version of Kir, made with sparkling wine (Champagne or Crémant) instead of white wine.

Bright orange Venetian cocktail based on Prosecco, bitters (Aperol/Campari), and sparkling water. Refreshing and bittersweet.

Champagne served in a large glass with ice cubes. A modern and very refreshing way to enjoy champagne.

Light and refreshing artisanal blonde beer. Balanced malty and hoppy notes.

India Pale Ale, a blonde beer with a pronounced bitterness and aromas of citrus or tropical fruits.

New England IPA, hazy and juicy beer with very little bitterness. Explosion of fruity flavors and silky texture.

Light and refreshing wheat beer, often with notes of citrus and spices (coriander). Naturally hazy appearance.

Reddish beer with notes of caramel and toasted bread. Rounder and maltier flavor than a blonde.

Alcohol-free alternative that retains the taste of beer. Ideal for refreshment without consuming alcohol.

Southwestern French wine eau-de-vie, aged in oak barrels. Rich aromas of candied fruits and wood.

Norman cider eau-de-vie. Fruity taste of fresh apple with a light woody touch. Young and lively.

Calvados 'Extra Old', long-aged. Very complex, round on the palate with notes of spices and cooked apple.

World-renowned wine eau-de-vie. Elegant, refined, and warm. Floral and fruity notes.

White mint liqueur, very fresh and digestive. Sweet and fragrant, often drunk on ice.

Sweet and tangy Italian lemon liqueur. Served very cold, it's a very popular digestif.

Artisanal lemon liqueur. Intense flavor of fresh lemon zest.

Italian almond liqueur (or apricot kernel). Sweet and distinctive marzipan taste.

High-end Amaretto with a more natural, less sweet roasted almond flavor, enhanced by a hint of salt.

Rum-based spirit infused with cocoa. Gourmet, with notes of dark chocolate and spices.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Poached egg served in a rich red wine sauce (meurette sauce) with bacon lardons, onions, and croutons. A flavorful Burgundian dish.

Oven-roasted beef bone marrow, enjoyed warm and melting spread on toast with Guérande salt. Very rich and fatty.

Asparagus served with crumbled hard-boiled egg (mimosa) and an aioli sauce (garlic mayonnaise). Fresh and spring-like.

Fresh starter made of ripe tomatoes and shrimp, often seasoned with a vinaigrette or light mayonnaise.

Razor clams quickly grilled on a plancha with butter, garlic, and parsley. Iodic taste and firm yet tender texture.

Raw fish cut into small cubes, marinated with lemon, olive oil, and herbs. Very fresh and light.

Green salad with pieces of cheese (likely local, such as Cantal or Bleu d'Auvergne).

Selection of regional cured meats (dry ham, salami, terrine) served with bread and pickles.

Cabbage leaves filled with a meat stuffing and simmered. A tender and flavorful traditional dish.

Small fried patties with herbs (chard, parsley) and sausage meat. Typical specialty from Aveyron, crispy and soft.

Grilled sausage served with aligot, a mashed potato dish mixed with fresh tomme cheese that stretches (fils). The emblematic dish of Aubrac.

Revisited burger with ingredients from the Auvergne region (local cheese, quality meat). Gourmet and hearty.

Salers beef cut, renowned for its marbled and flavorful meat. Grilled to your preference.

Raw beef coarsely cut with a knife (not minced), seasoned with capers, onions, and condiments. Pleasant texture and lively taste.

Grilled blood sausage, served with cooked apples that provide a sweet and savory balance. Accompanied by mashed potatoes.

Thick and juicy pork chop, grilled on the bone for extra flavor. Tender and tasty meat.

Tender beef pieces (rump steak) grilled on a skewer. Lean but flavorful meat.

Freshwater fish fillets with fine flesh, topped with a creamy and delicate champagne sauce.

Pasta served with an original sauce of Auvergne blue cheese and spinach. Rich and creamy vegetarian dish.

Caramelized apple tart baked upside down. Served warm, the apples are melting and sweet.

Creamy vanilla dessert cream, covered with a thin layer of crunchy caramelized sugar.

Light and rich dark chocolate dessert.

Crispy meringue outside and soft inside, topped with whipped cream and fresh fruits.

Poached meringue whites floating on vanilla custard, drizzled with caramel.

Thick, rustic crêpe (like a large pancake) typical of Auvergne, often served sweet as a dessert.

Crêpes served with a sauce of butter, sugar, orange juice, and liqueur (Grand Marnier), often flambéed.

Choux pastry shaped like a wheel filled with a praline cream made from almonds and hazelnuts.

Pear gently cooked in a spiced red wine syrup until tender and fragrant.

Frozen dessert made of strawberries, vanilla ice cream, and whipped cream.

Scoops of ice cream or sorbet of your choice.

Complete menu for children including a drink, a suitable main course, and a dessert.