Le Pareloup

Homemade duck foie gras, cooked at low temperature to preserve its creaminess. Served with sweet fig jam and toasted bread.

Traditional soup with caramelized onions, topped with melted and gratinated Laguiole cheese. A warm and comforting dish.

Eggs cooked in simmering water with a runny yolk, served with local dry ham and mushrooms. A rustic and flavorful starter.

Roasted marrow bone served hot. The marrow is spread on toasted bread and seasoned with fleur de sel. Fatty and melting texture.

Snails served in their shells with parsley and garlic butter. To be enjoyed with special picks and bread for dipping the butter.

Fresh oysters served on ice. Iodine flavor and silky texture. Usually eaten raw with a squeeze of lemon or shallot vinegar.

A large assortment of regional cured meats and cheeses to share. Ideal for discovering local specialties like local ham and Laguiole cheese.

Rustic meat pâté served cold with toasted bread and gherkins. Meaty flavor and coarse texture.

A French bistro classic: hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and delicious.

Smoked herring fillets marinated in oil, served with warm potatoes. Smoky flavor and melting texture.

Fresh salad of tomato slices and mozzarella, seasoned with basil and olive oil. Light and refreshing.

Green salad topped with warm goat cheese toasts drizzled with honey. Sweet and savory mix with a crispy and creamy texture.

Selection of assorted cured meats (sausage, ham, etc.). Served with bread.

Traditional pork sausage served with aligot, a mashed potato dish mixed with fresh tome cheese, making it elastic and stringy. An emblematic dish of Aubrac.

Duck thigh slow-cooked in its own fat until tender, with crispy skin. Served with sautéed potatoes.

Local specialty made of stuffed veal and lamb tripe, slow-cooked. Rich flavor and very tender texture.

Pork tripe sausage, grilled. Pronounced flavor and unique texture. Served generously (400g).

Burger prepared with fresh bread, a beef patty, and toppings. Served with homemade fries.

Rich stew of white beans simmered with duck confit and sausage. A hearty and traditional dish from the Southwest.

Free-range chicken, roasted in the oven. Firm and flavorful meat. Served simply with fries and salad.

Omelette filled with potatoes, local ham, and cheese. A simple and filling dish.

Large composed salad with warm goat cheese toasts, honey, walnuts, and ham. Main course version of the starter.

Fresh fish of the day, served with a Provençal vegetable ratatouille.

Pasta dish topped with a creamy morel sauce (fragrant wild mushrooms).

Chef's daily suggestion based on market availability.

Thick and tender veal cut, served with a morel sauce. Delicate white meat.

Roasted lamb chops, usually served pink. Flavorful and tender meat.

Raw minced beef, seasoned (capers, onions, sauce). Served cold.

A variation of tartare where the meat is quickly pan-seared (flash-fried), flavored with Roquefort cheese and walnuts.

Beef cut with bone, marbled and juicy. Grilled to your desired doneness.

Tender and flavorful beef cut, from the Aubrac breed.

Thick, tender, boneless beef steak.

The most tender cut of beef, very lean and melts in your mouth.

Very large beef cut to share, served rare or medium. Ideal for red meat lovers.

Extra portion of side dish (fries, aligot, vegetables, etc.).

Homemade seasonal fruit tart.

Light and rich chocolate dessert.

Egg flan topped with liquid caramel.

Rice slowly cooked in sweetened milk, creamy and flavored with vanilla, served with a caramel coulis.

Poached egg whites, floating on vanilla custard sauce.

Italian dessert with coffee, mascarpone, and biscuits.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar.

Coffee served with an assortment of mini-desserts.

Refreshing sorbet drizzled with eau-de-vie.

Whipped fresh cheese, served chilled with sugar or honey.

A portion of regional aged cheese.

Menu offering a choice of two courses (starter and main course or main course and dessert) from a defined selection.

Full menu including a starter, a main course, and a dessert from the day's selection.