L’Auberge Aveyronnaise

Slices of raw cured ham aged for 12 months. Salty, savory, and tender texture. Enjoy as a starter, often with bread.

Assortment of cured meats from Maison Conquet. Includes various textures and flavors like sausages and pâtés. Served as a sharing platter.

Dried sausage preserved in oil. Rich, fatty, and savory with a firm texture. Eaten as a rustic appetizer.

Spread made from shredded trout, seasoned and mixed with fat. Creamy texture with a mild fish flavor. Spread on toasted bread.

House-marinated high-quality (Label Rouge) salmon served with chive and dill cream. Fresh, delicate, and herbaceous. A cold appetizer.

A regional salad featuring raw ham, Roquefort cheese, pears, tomatoes, and walnuts. A balance of salty cheese, sweet fruit, and crunch. Served as a light meal or starter.

Preserved quail served on a bed of mixed young salad greens. The meat is tender and rich from the confit process. A sophisticated warm salad.

Duck foie gras terrine with hazelnuts. Rich, buttery, and smooth with a crunchy nut texture. Best eaten with toast or brioche.

Pan-seared duck foie gras served with a creamy chestnut soup. Warm, decadent, and earthy. A luxurious starter.

Classic hard-boiled eggs with mayonnaise, prepared in a house style. Creamy and savory. A traditional French bistro staple.

Trout fillet with hazelnuts and balsamic vinegar, served with fresh green beans. Nutty, tangy, and light. A healthy fish main course.

Cod prepared Aveyron-style with Laguiole cheese cream sauce and green salad. Rich, creamy, and savory. A hearty regional fish dish.

Breton cod steak with olive oil and pan-fried vegetables. Flaky white fish with light Mediterranean flavors. A wholesome meal.

Traditional Aligot (mashed potatoes blended with fresh cheese until elastic) served with sausage. Rich, cheesy, and very filling. The signature dish of the region.

Stuffed cabbage prepared in the Lioujas style. Cabbage leaves filled with seasoned meat stuffing. Comforting and savory.

Aveyron blood sausage served with sautéed potatoes. Can be prepared with onions or 'terre et ciel' (often with apples/mash). Rich iron flavor and soft texture.

Sautéed free-range chicken with mushroom sauce (forestière) and potatoes. Tender meat with an earthy creamy sauce. A classic rustic dish.

Duck leg slow-cooked in its own fat until tender and crispy, served with garlic potatoes. Rich, savory, and classic French comfort food.

Tripous (sheep tripe bundles) from Naucelle, served with steamed potatoes and carrots. A traditional Aveyron dish with a distinctive texture and savory sauce.

A hearty main-course salad with duck confit, sausage, green beans, potatoes, and Laguiole cheese. Combines hot and cold elements for a filling meal.

Seasonal vegetarian salad. Fresh vegetables and meat-free ingredients suitable for vegetarians. Light and healthy.

A plate of Aligot (cheesy mashed potatoes) served with a green salad. Very rich and stretchy cheese-potato blend balanced by fresh greens.

Raw minced beef seasoned and served with sautéed potatoes and green salad. Fresh, cool meat texture with savory seasoning. A bistro classic.

Suckling lamb from Aveyron cooked at low temperature, served with Aligot. Extremely tender meat with delicate flavor. A premium local specialty.

Beef fillet served with duck foie gras sauce and sautéed potatoes. A high-quality tender steak with a luxurious, rich sauce.

Steak from the Ségala region served with morel mushroom sauce and potatoes. Flavorful beef with an earthy, aromatic mushroom sauce.

Beef steak served with Roquefort cheese sauce and sautéed potatoes. The strong blue cheese sauce complements the savory beef.

Large Aubrac beef rib steak to share for two people. A premium cut known for its flavor and tenderness. Served with sides.

An extra side serving of Aligot (cheesy mashed potatoes).

A cheese platter featuring three regional cheeses: strong blue Roquefort, firm Laguiole, and semi-soft St Nectaire. Served with bread.

The inn's signature Mille-feuille. Layers of puff pastry alternating with pastry cream. Crispy, creamy, and sweet.

Grandmother-style apple tart. Rustic pastry crust topped with baked apples. Sweet and comforting.

Upside-down caramelized apple tart served with thick cream. Warm, sweet caramel flavors with cool cream.

Almond tile biscuit dessert with fresh fruits, fruit sauce (coulis), and whipped cream. Crispy and fruity.

Chocolate mousse made with premium Valrhona chocolate. Light, airy texture with intense chocolate flavor.

Traditional custard flan served by the ladle. Smooth, creamy texture with caramel notes.

Crème brûlée flavored with aged plum brandy. Creamy custard with a hard caramelized sugar top and a hint of alcohol.

Blackcurrant sorbet drizzled with Marc de Marcillac (local grape brandy). Fruity and refreshing with a strong alcoholic kick.

Walnut ice cream with caramel sauce and whipped cream. Nutty and sweet.

Selection of ice creams or sorbets from Pedone artisan maker. Refreshing dessert.

Aged plum brandy. A strong digestive spirit with fruit notes.

Ice cream dome flavored with prunes and Armagnac brandy. Rich and creamy with boozy fruit flavors.

Plums or prunes preserved in brandy. Very strong alcohol content.

Classic French aperitif made with white wine and fruit liqueur (usually blackcurrant).

Sparkling version of the Kir, made with Champagne and fruit liqueur.

Regional cocktail with Marcillac red wine, blackcurrant, and gentian liqueur. Herbal and fruity.

Cocktail made with local Marcillac wine and blackcurrant liqueur.

Sparkling white wine cocktail with chestnut cream liqueur. Sweet and nutty.

Classic bitter aperitif cocktail with Campari, sweet vermouth, and soda water.

Non-alcoholic fruit juice cocktail.

Sweet fortified wine liqueur, available in red, rosé, or white.

Walnut wine. A dark, sweet, and nutty aperitif made from green walnuts.

Glass of the house selection Champagne.

Selection of classic vermouths and bitters.

Anise-flavored aperitif, typically served with water.

Popular cocktail with Aperol, prosecco, and soda water. Orange and slightly bitter.

Scotch whisky.

Selection of other whiskies.

10-year-old single malt scotch whisky.

Spirit mixed with soda.

Draught blonde beer. Light and refreshing.

Seasonal draught beer selection.

Craft beer, available as white (wheat) or amber ale. 33cl bottle.

Appie brand cider. 33cl bottle. Crisp apple alcohol.

Appie brand pear cider (perry). 33cl bottle.

Low alcohol beer from Brewdog. 33cl bottle.

Fruit juices including orange, tomato, and local Aveyron varieties like grape, apple, pear, and quince blends.

Soft drinks and sparkling water.

Iced tea or orange soda.

Organic tonic water or lemonade.

Organic craft soda available in Apple, Lemon, or Strawberry-Raspberry flavors.

Alcohol-free tonic drink with Suze (gentian) flavor.

Still mineral water.

Sparkling mineral water.

Premium naturally sparkling mineral water.

Classic brut champagne. Fresh, lively, and elegant.

Brut champagne.

Zero dosage champagne. Very dry and pure.

Prestigious brut champagne blended from Chardonnay and Pinot Noir.

100% Chardonnay champagne. Delicate, floral, and fresh.

Organic champagne.

Floral and fruity brut champagne.

Premium Chardonnay champagne.

Vintage prestige cuvée champagne from 2004.

Prestige vintage champagne from 2011.

Sparkling wine from Limoux. A more affordable alternative to Champagne.