Le courlis

Light breakfast formula including a hot coffee and a slice of bread with butter and jam. Simple and traditional to start the day.

Complete and hearty breakfast. Includes a hot drink of your choice, a pastry, buttered bread, and fresh orange juice.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise, accompanied by pickles for crunch.

Fresh Italian cheese with a creamy center, flavored with truffle. Served with fresh cherry tomatoes. Creamy texture and rich taste.

Snails cooked in their shells with parsley and garlic butter (snail butter). An emblematic French starter, flavorful and herbaceous.

Marinated raw salmon served fresh. Beetroot adds an earthy note and orange a touch of fruity acidity.

Traditional hot soup made from caramelized onions and beef broth. Rich, savory, and slightly sweet taste.

Refreshing cold soup made from melon, garnished with crumbled goat cheese. A sweet and savory mix ideal in summer.

Rustic, coarse-grained meat pâté, served cold. Meaty and authentic taste, enjoyed with bread and pickles.

Long pasta served with stracciatella (creamy center of burrata) and crushed pistachios. A gourmet and textured vegetarian dish.

Tuna quickly seared on the outside and raw on the inside, with a crispy crust. Accompanied by rice and vegetables.

Long-fibered beef cut, renowned for its flavor. Served pan-fried with a candied shallot sauce and potatoes.

Gourmet burger topped with melted Cantal cheese. Served with homemade fries. Cantal provides a fruity and intense flavor.

Raw Charolais beef, minced and seasoned. Fresh and tender dish, served with fries.

Thick beef cut (200g) from the Aubrac breed, tender and juicy. Topped with a spicy pepper sauce.

Traditional pork tripe sausage, labeled 5A (sign of superior quality). Very pronounced taste and firm texture.

Hot sandwich on white bread, ham and cheese, gratinated in the oven and flavored with truffle. Melting and savory.

Top-quality roasted chicken, served with homemade fries. The meat is firm and flavorful, the skin golden.

Assortment of cured meats and charcuterie (ham, sausage, terrine) served on a board. Ideal for sharing.

Selection of various French cheeses served on a board. To be enjoyed with bread.

Combination of charcuterie and cheeses on the same board. The best of both worlds for an aperitif.

Slices of dry sausage, served in a simple portion for snacking.

Portion of crispy fried potatoes.

Rustic mixed salad with Auvergne specialties: Cantal cheese and raw ham, accompanied by hot potatoes.

Green salad topped with melted goat cheese toasts, tomatoes, and walnuts. A French classic combining hot and cold.

Romaine lettuce, crispy breaded chicken, parmesan shavings, hard-boiled egg and croutons, bound by a creamy sauce.

Freshness salad with marine flavors, with salmon, shrimp, and avocado. Light and colorful.

An espresso coffee served with a selection of several mini-desserts. Perfect for tasting everything.

A hot tea served with an assortment of sweet mignardises.

Airy and rich chocolate dessert, made with eggs and chocolate. Light and foamy texture.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Hot/cold texture contrast.

Egg custard topped with liquid caramel. Smooth and melting texture.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa powder. Creamy and fragrant.

Slice of fruit tart or other flavor, prepared on-site according to the day's recipe.

Classic thin wheat crêpe, simply sprinkled with sugar. Sweet and warm.

Crêpe filled with chocolate sauce or melted chocolate. Indulgent and sweet.

Crêpe spread with hazelnut and cocoa spread.

Crêpe drizzled with Grand Marnier orange liqueur, often flambéed. Alcoholic and orange-flavored.