Hortense

Freshly squeezed organic carrot juice. A sweet, natural, and vitamin-rich drink. To be enjoyed chilled.

Poultry liver pâté prepared on-site, with crunchy pistachios and dried fruits. Creamy texture and rustic taste. Served with toasted Poilâne bread.

A great French bistro classic: hard-boiled eggs topped with a creamy fresh mayonnaise. Simple, effective, and delicious.

Italian cheese ball with a creamy center served on a bed of diced tomatoes. Freshness and creaminess guaranteed.

Creamy butternut squash soup topped with chestnuts and smoked bacon bits. A comforting mix of sweet and savory flavors.

Half avocado filled with pink shrimp and topped with a rosy cocktail sauce. A classic cold starter, both creamy and tangy.

Assortment of artisanal charcuterie from Aveyron (saucisson, ham, etc.). Rich in flavor, ideal for sharing.

Smoked salmon prepared on-site and hand-sliced, served with fresh herb cheese. Melting, smoky, and refined.

Thin slices of Spanish cured ham served with peppery salad and Italian cheese. Salty, flavorful, and light.

Snails cooked in their shells with a rich garlic and parsley butter. An emblematic French specialty, very aromatic.

Hot soup made with beef broth and caramelized onions, topped with bread and gratinated cheese. Flavorful and very comforting.

Dry white wine from Burgundy, Chardonnay grape. Lively and mineral with citrus notes. Perfect for an aperitif or seafood.

Beaujolais red wine. Light, fruity, and smooth with red fruit aromas. Very easy to drink.

Organic rosé wine from Provence. Pale color, delicate aromas of flowers and fruits. Fresh and elegant.

Light rosé wine from the Mediterranean region. Simple, fruity, and thirst-quenching.

Beef stew slowly simmered in red wine with vegetables. Tender and rich in flavor. Served with a flavorful potato gratin.

Thin slice of breaded veal, pan-fried golden. Crispy on the outside, tender on the inside. Served with spicy tomato sauce pasta.

Fried chicken pieces coated in a sweet and sour sauce, served with noodles and pineapple. A dish with Asian flavors.

Fish fillet coated in crispy batter, served with fries and an herb mayonnaise sauce. A British classic.

Seared tuna steak, sesame crust, served with a spicy Thai sauce. Accompanied by sautéed vegetables and mashed potatoes. Medium-rare and spicy.

Salmon fillet gently cooked to remain very tender, served with a garlic sauce, mashed potatoes, and green beans. Rich and melting.

Large piece of lamb cooked for a long time until the meat falls off the bone. Served with its jus and mashed potatoes. Very tender and generous.

Traditional grilled sausage served with aligot, a mashed potato dish mixed with fresh cheese that stretches. Rich and typical dish from Aubrac.

Dry white wine from the Loire Valley, Sauvignon Blanc grape. Aromatic with smoky and citrus notes. Elegant and refined.

Minced and seasoned beef, served raw (classic tartare) or quickly seared (flash-fried). Fresh and meaty. Served with fries.

Raw minced beef prepared with Asian herbs and spices (coriander, chili, lemongrass). Fresh, spicy, and aromatic.

Grilled long-fiber beef, coated in a sweet and tangy shallot sauce. Juicy and flavorful meat.

Gourmet burger with Aubrac breed beef and fruity Comté cheese. Served with fries and coleslaw.

A variation of the Aubrac burger with added crispy bacon and confit onions. Even richer and more flavorful.

Grilled rib steak served with an emulsified butter and tarragon sauce. Tender and marbled meat. A king's dish for meat lovers.

Beaujolais red wine, from old vines. More structured and deeper than a classic Beaujolais. Fruity with character.

Cooked potatoes roughly mashed with a fork with butter. Rustic texture and authentic taste.

Potato sticks fried to perfection. Golden, crispy on the outside and fluffy on the inside.

Mix of young salad greens and herbs. Fresh, light, and slightly peppery.

Asian-style noodles stir-fried in a wok with crisp vegetables. Flavorful and aromatic.

Fine green beans cooked to remain slightly crisp. Simple, green, and healthy.

Aubrac specialty: mashed potatoes mixed with fresh tomme cheese. Unique stretchy texture and rich cheese flavor.

Potato slices baked in cream flavored with truffle. Melting, rich, and very aromatic.

Portion of tubular pasta served plain or with a little butter. Simple and nourishing.

Supplement to replace the planned side dish of your meal with another choice from the menu.

Light dessert made with fat-free fresh cheese, served with raspberry sauce. Fresh, tangy, and healthy.

Thin puff pastry filled with cooked apples, served warm with butter caramel and a scoop of ice cream. A delightful play of temperatures and textures.

Dense and creamy New York-style cheesecake, served with berry jam. Rich and sweet.

Chocolate cake served warm with a molten center. Intense cocoa flavor, served with vanilla ice cream for contrast.

Colorful mix of fresh fruits cut into pieces. Light, juicy, and naturally sweet.

Fruity version of the famous Italian dessert with biscuits, creamy mascarpone cream, and tangy raspberries. Fresh and creamy.

Ice cream or sorbet scoops of your choice. Refreshing and sweet, ideal for finishing the meal.

Gourmet ice cream cup combining caramel ice cream and crunchy crumble pieces. Rich and textured.

Small cup filled with sweet and vanilla whipped cream. A cloud of sweetness.