La Bécane à Gaston

A poached egg served in a rich and aromatic red wine sauce (meurette sauce), garnished with lardons and small onions. A flavorful classic of Burgundian cuisine. To be enjoyed hot with bread.

A varied selection of fine charcuterie (saucissons, dry-cured hams, terrines) from artisanal producers. Ideal for sharing at the start of a meal.

A slice of meat pâté baked in puff pastry, with a layer of foie gras mousse in the center. Served cold, it is a traditional and refined charcuterie starter.

Pork meat confited at length in its fat then shredded, spreadable and melting. Prepared according to a family recipe. Eaten on toast.

A whole camembert baked until runny, flavored with honey and thyme. Rich, creamy, and sweet-and-savory. To be eaten by dipping bread directly into the hot cheese.

A savory tart filled with seasonal vegetables, served with a green salad. A light and fresh option.

Homemade duck foie gras terrine, creamy and rich in flavor. An essential festive dish of French gastronomy, often served with brioche or toast.

Snails served in their shells or in a dimpled dish, covered with butter with garlic, herbs and raw ham, then gratinated. Tender texture and powerful garlicky taste.

Hot soup based on beef broth and caramelized onions, topped with croutons and a thick layer of gratinated cheese. A very comforting dish.

Tender and lean veal cut, pan-fried and served with sautéed chanterelle mushrooms. Accompanied by a reduced meat jus to intensify the flavors.

A traditional fresh sausage from Aubrac, served with a creamy mashed potatoes, all enriched with melted cheddar and crispy bacon bits. A rustic and very gourmet dish.

Marbled pork meat (neck) pan-fried to remain juicy. Served with a signature sauce. The meat is flavorful and tender.

Duck thigh cooked slowly in its fat until tender, with crispy skin. Accompanied by potatoes sautéed in duck fat with garlic and parsley.

Tuna steak quickly seared to remain rare in the center, with a crispy crust. Served with a sweet and sour sauce that adds a touch of acidity and sugar.

Raw minced beef seasoned in a traditional way (capers, onions, mustard, egg yolk). Tender texture and fresh taste. Generally served with fries or salad.

A marbled and flavorful cut of Aubrac beef, seared at high temperature on cast iron. Served with garlic cloves confited in their skins.

Chef's suggestions that change daily according to the market. See the blackboard at the restaurant for details.

Selection of three aged French cheeses, served with a sweet fig jam to accompany the tasting. Usually eaten before or instead of a sweet dessert.

Rich chocolate cake served warm, with a molten center. Accompanied by a vanilla-flavored whipped cream to soften the intense chocolate flavor.

Classic Italian dessert composed of layers of coffee-soaked biscuits and a creamy mascarpone cream, sprinkled with cocoa.

Vanilla Bourbon custard, topped with a thin layer of caramelized, crunchy sugar. Creamy texture and hot/cold contrast.

Bordeaux red wine. Generally structured with present tannins and black fruit aromas.

Languedoc red wine. Often fruity and spicy.

AOP Marcillac red wine, made mainly from the Fer Servadou grape variety. Rustic, with notes of red fruits and pepper.

Beaujolais cru. Elegant red wine, floral and fruity, low in tannins.

Alsace red wine, light and delicate, with aromas of cherry and red fruits.

Another cuvée of Fleurie, likely more complex or aged.

Structured and rich Marcillac wine.

Premium cuvée of Marcillac, aged in barrels, offering more body and complexity.

Languedoc red wine, powerful and elegant, with notes of garrigue.

Saint-Émilion Grand Cru (Bordeaux). Rich, round, and silky wine, with dominant Merlot notes.

Bordeaux wine with age, offering evolved aromas and smooth tannins.

Saint-Émilion Grand Cru. Refined and woody wine.

Rhône Valley red wine (Syrah). Spicy, with notes of black fruit and violet.

Burgundy Pinot Noir. Fresh, lively, and fruity.

Burgundy red wine renowned for its finesse, elegance, and red berry aromas.

Burgundy Premier Cru. Powerful, structured and age-worthy wine.

Great Burgundy wine, masculine and robust, with great complexity.

One of the most prestigious appellations in Burgundy. Velvety, spicy wine of great elegance.

Sparkling French wine from the Champagne region. Festive and elegant.

Artisan champagne, reflecting a specific terroir.

Italian sparkling wine. Lighter and fruitier than champagne, with a slightly sweet note (Extra Dry).

Premium alcohol-free sparkling drink.

Dry and aromatic white wine (citrus, exotic fruits), lively on the palate.

Languedoc white wine, round and fruity.

Alsace white wine. Tender, low acidity and fruity.

Burgundy Chardonnay. Fresh, floral with beautiful minerality.

White wine from the Rhône Valley (Marsanne/Roussanne). Rich, creamy with notes of white flowers and apricot.

Great Burgundy white wine (Chardonnay). Complex, buttery, and elegant.

Southern France rosé wine. Light, pale and very thirst-quenching.

Fruity and balanced rosé wine.

Reine-Claude plum eau-de-vie. Very fragrant.

Barrel-aged plum eau-de-vie, amber and round.

Eau-de-vie from small yellow Lorraine plum. Delicate and fruity.

Red fruit eau-de-vie, very intense on the nose.

Cherry eau-de-vie, with a characteristic stone fruit flavor.

Very aromatic pear eau-de-vie.

Artisanal French whisky.

Islay Scotch whisky, marked by notes of smoke and peat, aged in sherry casks.

Irish whiskey highlighting the barley terroir.

Classic American Bourbon, rich in corn, aged in new oak.

Speyside Scotch whisky, smooth and fruity.

Herbal liqueur produced by monks. Very strong (55%) and herbaceous.

Alpine liqueur made from geneipi plant. Sweet and floral.

Aniseed and herbal spirit, nicknamed the Green Fairy.

Italian almond liqueur. Sweet and fragrant.

Italian lemon liqueur served chilled.

Peppermint liqueur, very refreshing.

Whisky, honey, and herb-based liqueur.

Classic fruit juices.

Cola sodas.

Bitter or spicy sodas, often used in mixology.

Caffeinated drinks served cold and refreshing.

Lemon sparkling drink, low sugar and natural.

Large bottle of mineral water.

Small bottle of sparkling water.

Very sparkling water.

Glass of champagne served alone.

Cocktail based on champagne and fruit cream (blackcurrant, blackberry, etc.).

Traditional French aperitif cocktail based on dry white wine and fruit cream.

Bitter aperitif based on gentian roots.

Artisanal anise aperitif, drunk diluted with fresh water.

The classic pastis from Marseille, anise and licorice flavor.

Italian Vermouth, fortified wine flavored with herbs.

Sparkling cocktail from Italy with cherry and lemon flavors.

Classic bitter and sweet cocktail, served with an orange slice.

Powerful and bitter cocktail based on gin, red vermouth, and Campari.

Variation of the Bellini with lemon and peach, very fruity.

Venetian aperitif based on sparkling wine and bitters (Aperol or Campari).

Refreshing long drink based on gin and tonic water.

Energizing cocktail based on vodka and fresh espresso.

Short black coffee, with a drop of milk (macchiato) or diluted (lungo).

Large coffee with milk.

Hot drink with melted chocolate and milk.

Hot drink with melted chocolate and milk.

Hot cocktail made of coffee, Irish whiskey, sugar, and cream.

Selection of teas or herbal teas.

Artisanal blonde beer from Paris. Light and balanced.

Wheat beer, cloudy and refreshing, with citrus notes.

India Pale Ale. More bitter and very aromatic beer (hops).