La Vielleuse

A classic French bistro staple: hard-boiled eggs served cold, generously coated with a creamy homemade mayonnaise. The texture is both firm and melting. Enjoyed simply, often with fresh bread.

A fresh starter alternating slices of tomato and mozzarella, seasoned with green pesto. Summery, herbaceous flavors with a tender texture. Ideal for a light start to the meal.

A whole Camembert baked until runny, drizzled with sweet honey. The sweet and savory combination is rich and comforting. To be eaten hot by dipping bread or potato wedges.

A selection of rustic cured meats and sausages. Salty and smoky flavors typical of French terroir. Perfect for sharing as an appetizer with bread and pickles.

A simple and fresh salad made of green leaves and tomatoes. Dressed with a light vinaigrette. Serves as a light side dish or a diet-friendly starter.

A generous assortment of various French cheeses served on a board. Offers a variety of textures and intensities, from mild to full-bodied. Ideal for sharing with a glass of wine.

A large board filled with a variety of charcuterie such as cured ham, sausage, and pâté. Rich, savory, and flavorful. Designed for sharing among guests.

The best of both worlds: a mixed selection of cheeses and charcuterie. Allows you to taste a wide variety of local flavors. Perfect for a convivial meal or a dinner appetizer.

Hot ham and cheese sandwich, gratinated in the oven. The bread is crispy and the cheese is melted and golden. Served with a green salad to balance the richness of the dish.

A variation of the croque-monsieur topped with a fried egg. The runny yolk adds extra creaminess to the gratinated sandwich. Served with a green salad.

Eggs fried sunny-side up, with the white set and the yolk still runny. Simple and tasty. Traditionally enjoyed by dipping bread into the yolk.

Fried eggs served with grilled or cooked ham. Adds a savory, meaty note to the eggs. A simple and effective bistro dish.

Soft omelette filled with melted cheese. Smooth and stringy texture inside. Served with a salad for a light yet satisfying meal.

Classic omelette filled with diced ham. Flavorful and protein-rich. Served with a fresh green salad.

Omelette usually filled with ham, cheese, and sometimes mushrooms or potatoes. A complete and hearty dish. Served with green salad.

A quality ground beef patty, grilled to your preference. Juicy and flavorful. Served with crispy fries and salad.

Raw beef, finely minced and seasoned (capers, onions, sauces). Tender and fresh texture, highly appreciated in France. Served with fries and salad.

A beautiful marbled cut of beef, grilled to reveal its rich flavors. The meat is tender and juicy. Classically served with fries and salad.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Rich flavor typical of southwestern France. Served with sautéed potatoes.

Tender chicken fillet, pan-fried or grilled. A lean and light meat option. Served with fries and green salad.

Layers of pasta, minced beef in tomato sauce, and béchamel, gratinated in the oven. A comforting and rich dish. Served with a green salad for freshness.

Classic burger with beef patty, melted cheese, and toppings in a brioche bun. Juicy and flavorful. Served with fries and salad.

Tuna steak seared on the outside and rare inside, served with southern flavors (olives, herbs). Fine texture and pronounced marine taste. Served with basmati rice.

Savory tart with seasonal vegetables and a creamy egg mixture. Light and flavorful. Served with a colorful mixed salad.

Squid rings coated in batter and fried until golden and crispy. Tender inside. Traditionally served with lemon, fries, and salad.

White fish fillet fried in a crispy batter. Inspired by the British classic. Served with fries and a creamy tartar sauce with herbs and capers.

A popular international salad with grilled chicken, hard cheese, and a creamy dressing. Mix of crunchy and tender textures. A complete and fresh meal.

Salad with Mediterranean flavors with mozzarella, cured ham, and olives. Flavored with basil. Fresh and sunny.

A classic 'chef' style mixed salad with cooked ham, cheese, and eggs. Hearty and varied. Dressed with a traditional vinaigrette.

Rustic salad featuring ingredients from Auvergne, notably Cantal cheese and cured ham. Flavorful and authentic. Ideal for cheese lovers.

Savory crepes filled with chicken and melted cheese. Tender and warm. A light meal option or a substantial snack.

The quintessential French sandwich: crispy baguette, unsalted butter, and quality white ham. Simple yet delicious. Ideal for a quick lunch.

Simple sandwich with baguette and French cheese (often Emmental, Camembert, or Brie). Vegetarian and tasty.

Baguette sandwich filled with slices of dry sausage. Rustic, savory, and peppery taste. A classic for French picnics.

Sandwich combining ham and cheese (often Emmental). Balanced and nutritious. A safe bet for lunch.

A portion of golden and crispy fried potatoes. Salted and hot. Perfect for sharing or as a side dish.

Small portion of fried calamari rings. Crispy on the outside, tender on the inside. Ideal as an appetizer or for a light bite.

A selection of small daily changing bites. May include olives, charcuterie, cheeses, or hot preparations. Ask staff for details.

Soft-ripened cheese with a bloomy rind, emblematic of Normandy. Creamy with a pronounced mushroom and milk flavor. Eaten with bread.

Uncooked pressed cheese from Auvergne. Firm and crumbly texture, lactic and fruity taste that intensifies with age. Similar to mature cheddar.

Blue cheese from Auvergne. Creamy with blue veins, intense and salty taste. Perfect on country bread.

Goat's milk cheese. Can be fresh and mild or aged and full-bodied. Offers a distinctive, slightly tangy flavor.

Uncooked pressed cheese from Savoie. Creamy, mild, and fragrant with a nutty note. Famous ingredient in tartiflette.

A selection of three cheeses chosen from the menu. Allows for variety in flavors and textures at the end of the meal.

Airy and rich chocolate dessert. Light and mousse-like texture that melts in your mouth. A highly appreciated classic for its chocolate intensity.

Italian panna cotta, smooth and vanilla-flavored. Served with a tangy red berry coulis to contrast with the sweetness of the cream. Fresh and elegant.

A slice of freshly made tart based on the day's inspiration. Often with seasonal fruits (apple, lemon, strawberry). Ask the waiter for the flavor.

A coffee (or tea) served with a selection of several miniature desserts (mignardises). Perfect for tasting everything without choosing just one dessert.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. The contrast of textures and temperatures is delicious. Break with a spoon.

Ice cream sundae with chocolate and vanilla ice cream, topped with hot chocolate sauce and whipped cream. Indulgent and refreshing.

Ice cream sundae with coffee and vanilla ice cream, drizzled with cold sweet espresso and topped with whipped cream. A classic dessert for coffee lovers.

Vanilla ice cream served with hot chocolate sauce and whipped cream. The hot-cold contrast is the key to this timeless dessert.

Lemon sorbet with vodka. Refreshing, tangy, and digestive. Often consumed at the end of a hearty meal.

Three scoops of ice cream or sorbet of your choice. Simple and effective for refreshment.

Thin, warm crepe spread with hazelnut and cocoa paste. Melts in your mouth and is very sweet. A favorite for those with a sweet tooth.

Simple crepe sprinkled with sugar. Allows you to appreciate the flavor of the crepe batter. Sometimes served with a drizzle of lemon.

Crepe filled with fruit jam (strawberry, apricot, etc.). Fruity and sweet. Ask about available flavors.

An economical lunch menu allowing you to choose two dishes (starter and main, or main and dessert). Offers a limited selection of menu classics. Valid every day except Sunday.

A complete French breakfast. Includes a hot drink, toast with butter and jam, a pastry (like a croissant), and fresh orange juice. Hearty and sweet.