Le Clairon

Breaded and fried mozzarella sticks. Crispy on the outside and gooey on the inside. Ideal for sharing.

Shrimp coated in a light batter and fried. Crispy and airy texture.

Fried calamari rings in a golden batter. Tender and flavorful, often served with lemon.

Assortment of seafood and fish, including fried items and smoked salmon. Served with an avocado dip.

Selection of cured meats and traditional French terrines. Savory and rustic, perfect with bread and pickles.

Assortment of French cheeses, ranging from mild and creamy to strong and aged.

Combination of cured meats and cheeses to taste a bit of everything.

Hot ham and cheese sandwich, gratinated. Crispy and melting.

Variation of Croque Monsieur topped with a fried egg.

Gratinated sandwich without meat, filled with vegetables and cheese.

Gratinated sandwich replacing ham with salmon.

Beaten eggs cooked in a pan, simply seasoned.

Omelette filled with diced ham.

Omelette filled with melted cheese.

Omelette filled with ham and cheese.

The French classic: baguette, quality butter, and white ham.

Baguette sandwich filled with rillettes (shredded confit pork) and crunchy pickles.

Baguette sandwich with ham and emmental cheese.

Baguette sandwich filled with chicken, lettuce, tomato, and mayonnaise.

Large slice of grilled country bread topped with Auvergne specialties: cured ham, Cantal cheese, and potatoes.

Large slice of grilled bread topped with smoked salmon and cheese.

Long-fibered beef cut, grilled. Juicy and flavorful meat.

Marbled beef cut (intramuscular fat), grilled. Tender and rich in flavor.

Thick and tender beef cut from the rump. Lean and flavorful.

Grilled ground beef steak topped with a fried egg.

Raw beef, minced and seasoned (capers, onions, sauce). Fresh and zesty.

Grilled beef flank steak served with a choice of sauce.

Grilled ribeye steak served with a choice of sauce.

Grilled rumsteak served with a choice of sauce.

Traditional pork tripe sausage (AAAAA label guaranteeing quality). Strong flavor and firm texture.

Auvergne specialty: small stuffed sheep's stomach. Slow-cooked, rich and herbaceous flavor.

Rustic platter with cured ham, blue cheese, potatoes, and salad.

Roasted or grilled chicken piece served with a side.

Grilled sausages served with fries.

Portion of fried potatoes.

Add an extra sauce.

Replacement of side dish with Truffade (potatoes with Cantal cheese).

Salmon fillet coated with Noilly Prat vermouth sauce, served with rice.

Veal ragout in a creamy white sauce with vegetables, served with rice.

Traditional Norman dish of tripe stewed in cider and calvados, served with steamed potatoes.

Cabbage leaves filled with a meat stuffing, steamed.

Boiled veal head pieces served with gribiche sauce (mayonnaise with capers, pickles, and hard-boiled egg).

Aubrac beef, minced, served with sautéed potatoes and salad.

Aubrac beef, coarsely hand-cut (not machine ground), seasoned raw.

Baked Camembert cheese or prepared with herbs, served hot and runny.

Country cured ham served with truffade (potato and cheese specialty).

Melted Saint-Nectaire cheese, served hot as a main course.

Red wine from the Rhône Valley. Generally fruity and spicy.