La Popotière

Traditional sweet and savory Auvergne terrine made with flour, eggs, milk, chard, and prunes. Soft texture similar to a dense flan.

Snails served in their shells with maître d'hôtel butter (garlic and parsley). A classic of French gastronomy.

Crispy puff pastry filled with shredded Limousin beef and small vegetables.

Cold soup made from red beets, served with a creamy goat cheese topping.

Organic hard-boiled eggs served with homemade mayonnaise flavored with fresh basil.

Rustic pork pâté, a charcuterie specialty from the Cantal region.

Vegetarian lasagnas made with layers of pasta, spinach, and fresh goat cheese.

Coarse-grained pork sausage (knife-chopped) served with aligot, a mashed potato dish mixed with fresh tome cheese for a stretchy texture.

Melted Saint-Nectaire cheese served hot, accompanied by an assortment of regional charcuterie and small crushed potatoes.

Braised Limousin beef in red wine, carrots, and onions, served with wide pasta.

Tender pan-seared beef fillet pieces, served with a creamy pepper sauce and crushed potatoes.

Thick fillet of white fish (black cod) baked in the oven, served with a medley of sun-kissed vegetables (tomatoes, zucchini, eggplant).

Individual chocolate cake with a molten center, served warm with a scoop of vanilla ice cream.

Cream puffs filled with ice cream, topped with hot chocolate sauce and whipped cream.

Plate of aged cheeses from the Auvergne region (e.g., Cantal, Saint-Nectaire, Bleu).