Gaston & Marlo

Hard-boiled eggs served with a creamy homemade mayonnaise. A French bistro classic. Tender and creamy texture.

Rustic and flavorful pork terrine from the Auvergne mountains. Served cold with bread and pickles. Authentic and robust taste.

Traditional soup with caramelized onions and beef broth. Topped with bread and cheese, gratinated in the oven. Hot, rich, and comforting.

Warm, melted Camembert cheese seasoned with honey and thyme. Runny texture and intense flavor. Ideal for sharing or spreading.

Artisanal dry sausage served whole or sliced. Typical flavor of aged French charcuterie. Firm texture and salty taste.

Burgundy snails cooked in parsley and garlic butter. Served in their shells. Herbal and garlicky flavor.

Assortment of pork charcuterie (sausage, ham, terrine). Ideal for tasting different specialties. Served with bread.

Roasted beef bone served hot to enjoy the marrow with a spoon or on toast. Fatty and melting texture, very rich taste.

Pan-seared duck foie gras slices on toasted bread, served with sweet onion jam. Delicate, rich, and creamy dish.

Raw beef, coarsely chopped with a knife and seasoned. Fresh and tender texture. Usually served with fries or salad.

Tender and fibrous cut of beef, known for its intense flavor. Grilled or pan-fried according to desired doneness.

Beautiful cut of marbled and juicy beef. Grilled to develop aromas. Ideal for red meat lovers.

Original burger topped with spicy shredded duck and melted Saint-Nectaire cheese. Auvergne terroir flavors in a burger bun.

Traditional pork sausage from the Auvergne region. Pan-fried or grilled. Firm and juicy texture.

Fatty duck breast, served pink with its crispy fat layer. Rich and characteristic duck flavor.

Gratin made of shredded duck covered with aligot (stringy cheese purée). A very hearty and comforting dish.

Shepherd's pie revisited with duck confit instead of beef. Topped with gratinated mashed potatoes.

Aubrac specialty: mashed potatoes mixed with fresh tome cheese. Unique texture, elastic and stringy. Mild cheesy flavor.

Traditional aligot served with a green salad for freshness.

Auvergne dish made from pan-fried potatoes and melted fresh tome cheese. Crispy and soft at the same time.

Traditional Auvergne truffade served with a green salad.

Stew of Mediterranean vegetables (eggplant, zucchini, peppers, tomatoes) simmered in olive oil.

Basque specialty made with peppers, mild chilies, tomatoes, and onions. Slightly spicy and colorful.

Salad of fresh green leaves, dressed with vinaigrette. Light accompaniment.

Potato sticks fried in oil. Crispy on the outside and tender on the inside.

Potatoes cut and pan-fried, often with herbs. Golden and flavorful.

Creamy blue cheese sauce. Strong and salty taste.

Classic peppercorn sauce. Spicy and fragrant.

Hot emulsified sauce made with butter, egg yolk, shallots, and tarragon. Rich and creamy.

Melted Saint-Nectaire cheese sauce. Mild, nutty terroir flavor.

Impressive bone-in beef cut, for sharing. Tender and very flavorful meat, served rare or medium.

Prime cut of Noir de Bigorre pork, a renowned breed. Marbled meat and flavorful fat.

Butcher's daily special. A quality cut of meat varying according to availability.

Omelette made with three organic eggs. Simple base to which you can add various ingredients to your taste.

Large classic mixed salad with ham, cheese, and fresh vegetables. A complete and fresh meal.

Auvergne terroir salad with local sausage and Cantal cheese. Crunchy thanks to the walnuts.

Rich Périgord salad featuring duck in various forms (gizzards, breast, foie gras). Gourmet and hearty.

Salad with Rocamadour goat cheese served warm on toast. Accompanied by salty bacon bits.

Mixed salad with chicken and Comté cheese. Combines the sweetness of candied onions and the freshness of vegetables.

Salad with strong-flavored Roquefort cheese and walnuts. Frisée lettuce base.

Warm salad with potatoes and chestnuts. Rustic and nourishing.

Sweet and savory salad with creamy Brie de Meaux cheese, apples, and honey.

Breton cola, a regional alternative to American sodas.

Sparkling and slightly bitter tonic water.

Infused and chilled tea, sweetened and served with ice. Refreshing.

Fruit juices served by the glass. Choice of classic flavors.

Freshly squeezed fruit juices made to order. Vitamin-rich and natural taste.

Homemade cold drink made from fruit juice, water, and sugar.

Natural mineral water (still or intensely sparkling) in a small format.

Natural mineral water, still (Evian) or sparkling (Badoit).

Classic or decaffeinated espresso.

Espresso with a drop of hot milk.

Espresso diluted with hot water, milder and less strong.

Two shots of espresso in a large cup.

Large coffee with milk.

Hot drink made with milk and cocoa.

Espresso topped with creamy milk foam.

Coffee or hot chocolate topped with whipped cream.

Red wine heated with spices (cinnamon, cloves) and sugar. Comforting in winter.

Hot drink made with rum, hot water, lemon, and honey.

Selection of teas and infusions served hot.

Viennoiserie or buttered bread to accompany coffee.

Traditional French aperitif based on white wine and fruit cream.

Anise-flavored aperitif served with fresh water.

Famous pastis from Marseille, anise and licorice flavor.

Grand cru pastis, complex and aromatic.

Corsican pastis with a light flavor.

Herbal flavored wine.

Bitter aperitif based on gentian roots from Auvergne.

Gentian-based aperitif, bitter and sweet taste.

Liqueur made from sweet and bitter orange peels.

Aperitif based on Bordeaux wine and fruit liqueurs.

Aperitif based on wine and quinquina.

French version of the Negroni, bitter and refreshing.

Fruity and slightly bitter cocktail based on St Raphaël aperitif.

Classic cocktail with champagne and orange juice.

Mojito revisited with French amber rum.

French-style sparkling Spritz cocktail.

Floral spritz with elderflower liqueur (Hugo style).

Spritz with apple and chestnut liqueur (Birlou).

Non-alcoholic version of the Spritz cocktail.

Spritz prepared with champagne.

French Whisky.

Whisky.

Breton Whisky.

Whisky aged in rum barrels.

French Whisky.

Agricultural rum from Martinique.

Selection of spiced or aged rums. See menu or ask your server.

Premium French Vodka.

Organic vodka from Camargue.

Organic French Gin.

French artisanal Gin.

Floral and fresh French Gin.

Organic French Gin.

Gascony wine eau-de-vie.

Aged Cognac.

Very old Cognac, rich and complex.

Normandy apple eau-de-vie.

Aged plum eau-de-vie.

Williams pear eau-de-vie.

Raspberry eau-de-vie.

Mirabelle plum eau-de-vie from Lorraine.

Alpine herbal liqueur.

Monastic herbal liqueur.

Mint liqueur.

Apple and chestnut liqueur.

Absinthe herbal spirit.

Basque herbal liqueur.