Le Léopard

Portion of fried potatoes, golden and crispy. A classic side dish or to enjoy on its own.

Sweet potato fries. They offer a slightly sweet flavor and a melting texture.

Fried spring rolls filled with vegetables. Crispy on the outside and flavorful on the inside.

Selection of appetizers varying according to the chef's inspiration. Ideal for sharing as an aperitif.

Crispy brick pastry filled with melted goat cheese. Served warm, often with a drizzle of honey.

Generous assortment of cold cuts (salami, cured ham, pâté) served on a board. To be enjoyed with bread.

Selection of aged cheeses served on a board. Accompanied by bread, ideal for sharing.

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

Hot sandwich on white bread, ham and cheese, gratinated in the oven. A French bistro classic.

Variation of croque-monsieur topped with a fried egg. The runny yolk adds creaminess.

Traditional soup with caramelized onions and beef broth. Served with croutons and gratinated with melted cheese.

Country pâté prepared by the chef. Served cold with bread and pickles.

Preparation of finely chopped smoked herring. Smoky and salty flavor, typical of bistro starters.

Small hot dish served in a cassolette, featuring spicy chorizo. Rich and flavorful.

Raw salmon marinated in salt, sugar, and dill. Melting texture and delicate taste.

Cold raw vegetable soup, usually tomato-based. Refreshing and light.

Simple salad of fresh leaves seasoned with vinaigrette. Light accompaniment.

Sliced potatoes baked in cream and garlic. Melting and gratinated.

Classic salad with fresh tomatoes and mozzarella. Seasoned with olive oil and basil.

Salad with Italian flavors with cured ham and cheeses. Hearty and fragrant.

The famous Caesar salad with chicken and croutons. Dressed with a creamy parmesan sauce.

Signature salad with breaded chicken and fresh vegetables. A mix of crispy and fresh textures.

Nordic salad with smoked and marinated fish. Served with a touch of lemon cream.

Traditional mixed salad with cooked ham, cheese, and hard-boiled egg. Simple and filling.

Auvergne salad with blue cheese and walnuts. Enhanced with bacon for a savory touch.

The chef's special dish of the day. Changes daily according to the market.

Lunch menu including the dish of the day and a starter or dessert of your choice from the selection.

Lunch menu including a large salad and a starter or dessert of your choice from the selection.

Lunch menu including a burger and a starter or dessert of your choice from the selection.

Classic cheeseburger with French beef and melted cheddar. Served with homemade fries.

Savory burger with Cantal cheese and smoked bacon. Enhanced with a cocktail sauce.

Pepper burger with Madagascar sauce and fried onions for crispiness. Zesty taste.

Original burger with smoked scamorza and pepper pesto. Mediterranean flavors.

Fish burger with a salmon fillet. Fresh and light, served with a chive cream.

Burger with tender and juicy pulled pork. A melting alternative to beef.

Pan-fried cuttlefish fillets, usually with garlic and parsley. Tender and flavorful.

Large shell-shaped pasta served with a spicy tomato sauce. A classic and zesty Italian pasta dish.

Conchiglioni pasta served with smoked salmon and a creamy sauce. Rich and creamy.

High-quality pork tripe sausage (AAAAA label). Very strong taste, for offal lovers.

Grilled salmon fillet served with pan-fried seasonal vegetables. A balanced dish.

Slow-cooked pulled pork, served on a plate. Tender and marinated.

Small baked pasta shells with leek fondue and cream. Comforting dish.

Mashed potatoes mixed with fresh tomme cheese, served with grilled sausage. Specialty from Aubrac.

Cut of beef chosen by the chef, grilled to your liking. Usually served with fries or vegetables.

Selection of cheeses to finish the meal.

Creamy fresh cheese, served plain, sweetened, or with a coulis. Light and fresh.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served warm and soft.

Upside-down caramelized pear tart. A fruity variation of the classic Tatin.

Chocolate cake with a molten center. Intense cocoa flavor.

The chef's sweet creation of the day.

Creamy and tangy cheesecake flavored with lime.

Jellied Italian cream dessert, served with fruit coulis. Smooth and silky texture.

Classic espresso or its decaffeinated version.

Espresso with a drop of hot milk.

Double shot of espresso for more intensity.

Large hot latte.

Selection of teas.

Hot chocolate and milk drink.

Espresso topped with creamy milk foam.

Warmed red wine with spices (cinnamon, cloves). Warming in winter.

Hot drink based on rum, hot water, lemon, and honey.

Hot cocktail based on coffee, Irish whiskey, and fresh cream.

Dry white wine from the Loire Valley. Smoky and mineral notes typical of the Sauvignon Blanc grape.

Chardonnay-based white wine. Round and fruity.

Southern French white wine, Côtes de Thau. Fresh, often with citrus notes.

White wine selected for the current period.

Rhône Valley red wine. Generous and spicy.

Organic red wine from the Southwest. Fruity and smooth.

Aveyron red wine, Fer Servadou grape variety. Rustic and distinctive, with red fruit aromas.

Beaujolais Cru. Fruity and elegant red wine, made from Gamay.

Loire red wine, Cabernet Franc grape variety. Light, fruity with notes of red berries.

Languedoc red wine. Full-bodied and sunny.

Red wine selected for the current month.

Aveyron rosé wine. Fresh and fruity, perfect for summer.

Rosé wine selected for the current period.

Sparkling and festive Champagne. By the glass or by the bottle.

Aniseed aperitif, Pastis or Ricard type. Served with fresh water.

Sweet fortified wine, Porto or Muscat type. Sweet and aromatic.

Traditional French cocktail based on white wine and cassis cream.

Variation of Kir prepared with Champagne instead of white wine.

Italian sparkling wine. Light and fruity.

Alcohol-free version of the Spritz. Bitter orange flavors.

Alcohol-free version of the Mojito. Lime, mint, and sparkling water.

Mix of different fruit juices.

Cuban cocktail based on rum, lime, fresh mint, and sparkling water.

Refreshing cocktail based on gin and tonic water.

Brazilian cocktail based on cachaça, lime, and sugar.

Family of cocktails based on ginger beer and a spirit (Moscow Mule with vodka, etc.).

Fruity cocktail based on rum and mixed fruit juices.

The bartender's special creation.

Bitter and sparkling Italian cocktail, based on Aperol, Prosecco, and sparkling water.

Bottom-fermented pale lager, Pilsner style. Refreshing with a slight bitterness.

Classic French pale lager. Light and balanced.

Sparkling alcoholic drink made from fermented apples.

Wheat beer, often cloudy and flavored with citrus or spices.

Mixed beer-based drinks: shandy (Panaché), lemonade and grenadine (Monaco), or Picon bitter.

India Pale Ale. Hoppy beer with a pronounced bitterness and floral or fruity aromas.

Still natural mineral water.

Cola soda.

Sugar-free cola soda.

Assorted fruit juices (orange, apple, etc.).

Cold drink made with fresh lemon juice and water.

Infused and cooled tea, homemade flavor.

Fermented ginger-based drink. Spicy and pungent taste.

Freshly squeezed fruit juices made to order (often orange or lemon).

Sweet lemon-flavored carbonated drink.

Lemonade served with syrup (mint, grenadine, etc.).

Sparkling natural mineral water.

50cl bottle of still mineral water.

50cl bottle of Italian sparkling mineral water.

French grape eau-de-vie, aged in oak barrels.

Southwestern French grape eau-de-vie. Rich and complex.

Apple eau-de-vie from Normandy.

Plum eau-de-vie.