La liberté

Ham and cheese sandwich, grilled until golden. Crispy and melty. Served with fries and green salad.

Variation of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess. Served with fries and salad.

Grilled sausage served in a soft, elongated bun. Topped with classic sauces and condiments. A simple and popular dish.

Beaten eggs cooked in a pan, simply seasoned. Soft and light texture. A classic vegetarian dish.

Omelette filled with your choice of diced ham or melted cheese. Flavorful and filling. Served with a green salad.

Complete omelette filled with both ham and cheese. Rich in flavor. Served with a refreshing salad.

Savory tart with eggs, cream, and smoked bacon. Crispy shortcrust pastry and creamy filling. A traditional French specialty served with salad.

Assortment of hot and cold vegetables. Usually includes starches and green vegetables. A simple vegetarian option.

Grilled minced beef steak, topped with a fried egg. The mix of meat and egg is rich and flavorful. Served with fries.

Smoked pork sausage with a thin, crispy skin. Served hot with crispy fries. A dish enjoyed by young and old.

Mashed potatoes mixed with melted fresh tomme cheese. Unique texture, very elastic and stringy. A comforting dish typical of Aubrac.

Tender, marbled piece of beef, grilled to your liking. Rich in flavor. Served with sauce, fries, and salad.

Traditional sausage made from pork intestines. 5A label guaranteeing superior quality. Very pronounced and rustic taste, firm texture.

Tender chicken pieces marinated in tandoori spices and grilled on a skewer. Exotic and slightly spicy flavor. Served with fragrant rice.

Raw minced beef seasoned (capers, onions, sauce). Fresh and tender. Served cold with hot fries.

Classic burger with minced steak, cheddar cheese, and cocktail sauce. Served in a soft bun with fries and salad.

Burger topped with flavorful blue cheese from Auvergne. The combination of beef and blue cheese is rich and tasty.

Beef cut with long fibers, known for its intense flavor. Served rare with sweet, melting shallots.

Grilled sausage accompanied by aligot (stretchy mashed potatoes with cheese). A traditional, rustic, and very hearty dish.

Duck leg slow-cooked in its own fat. Crispy skin and melting flesh that falls off the bone. Served with potatoes sautéed in duck fat.

Choice of cheese portion. Camembert is creamy and strong, Emmental is firm and mild. Served with bread.

Selection of regional French cheeses. Offers a variety of textures and intensities. Perfect for finishing the meal.

Tasting of three different cheeses. Allows you to discover several flavors in one plate.

Upside-down caramelized apple tart. Crispy crust and melting apples with a caramel flavor. Served warm with fresh cream.

Thin crepes served with a scoop of ice cream and a rich caramel sauce. A classic Breton dessert, sweet and indulgent.

Moist cake soaked in rum syrup. Spongy texture and mild alcoholic taste. Served with whipped cream.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Pleasant contrast between hot/crunchy and cold/creamy.

Layered Italian dessert with coffee-soaked biscuits and mascarpone cream. Sweet, creamy, and coffee-flavored.

Light and airy dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Espresso coffee served with an assortment of mini-desserts. Ideal for tasting several sweets without choosing a large dessert.

Tea served with an assortment of mini-desserts. A lighter alternative to the "café gourmand".

Artisanal ice creams and sorbets. Wide choice of classic and fruity flavors. Refreshing at the end of the meal.

Prestigious sparkling wine from the Champagne region. Fine bubbles and elegant taste. Ideal for celebrating.

Champagne made solely from white grapes (Chardonnay). Vintage, it offers complex aromas and great finesse.

Grape-based spirit from the southwest of France. Aged in oak barrels, woody and fruity aromas.

Norman apple brandy. Pronounced apple flavor with woody notes from aging.

Famous grape-based spirit from the Cognac region. Refined, complex, and warm on the palate.

Selection of classic French digestifs. Cognac (brandy), Cointreau or Grand Marnier (orange liqueurs).

Choice of strong spirits for after the meal. Rum, anise liqueur (Marie Brizard), marc brandy, or bitter herbal liqueur.

Popular liqueurs. Irish whiskey cream or mint liqueur (Get 27/31) served very cold.

Short, strong black coffee, made with organic beans. Intense aroma and golden cream layer.

Decaffeinated coffee, retaining the taste of traditional coffee.

Espresso coffee diluted with hot water (long) or with a dash of milk (hazelnut).

Double shot of espresso coffee. For a stronger boost.

Large coffee mixed with hot, frothy milk. Sweet and creamy.

Espresso topped with thick milk foam, often sprinkled with cocoa.

Hot drink made with cocoa and milk. Sweet and comforting.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Glass of whole hot milk. Simple and soothing.

Selection of teas (black, green) or herbal infusions (verbena, mint). Served with hot water.

Hot cocktail based on coffee, sugar, whiskey (Irish) or cognac/brandy (French), topped with cream.

Hot drink made with rum, lemon, and hot water, traditionally drunk to warm up.

Red wine heated with spices (cinnamon, cloves) and sugar. Typical of winter.

Addition of a little cold or hot milk to your drink.

Buttery viennoiserie or buttered baguette slice. Classic breakfast accompaniment.