Le Plomb du Cantal

Three fried eggs, whites set and yolks runny. A simple and classic dish served with a fresh green salad. To be enjoyed by dipping bread into the yolk.

Fried eggs accompanied by slices of aged and salted cured ham. The contrast between the warm eggs and the cold ham is appreciated. Served with green salad.

Fried eggs served with pan-fried and golden potatoes. A rustic and hearty dish, rich in flavor. Ideal for a comforting meal.

Seafood version of fried eggs, accompanied by smoked salmon and shrimp. Adds a salty and fresh touch to the traditional dish. Served with green salad.

Classic omelette prepared with three beaten eggs, golden on the outside and fluffy on the inside. Simply seasoned with salt and pepper. Served with a crisp green salad.

Omelette with flavorful cured ham slices. The salty taste of the ham complements the mildness of the eggs. Served with green salad.

Omelette filled with melted cheese, creamy and stringy. A rich and flavorful vegetarian classic. Served with a green salad for freshness.

Omelette filled with diced cooked ham and melted emmental cheese. Mild and familiar flavors, very popular. Served hot with salad.

Forestière omelette filled with sautéed Paris mushrooms. Offers a subtle earthy flavor and a tender texture. Served with a green salad.

House specialty combining mushrooms and tomatoes. A juicy omelette with balanced vegetable flavors. Served with salad.

Hearty omelette incorporating potatoes. Similar to a Spanish tortilla, dense and filling. Ideal for hearty appetites.

Generous omelette with potatoes accompanied by cured ham. A rich mix of textures and savory flavors. Complete and rustic dish.

Rustic omelette filled with smoked lardons and potatoes. Intense and smoky flavors typical of country cooking. Very filling.

Omelette with the character of the Southwest, filled with candied gizzards and potatoes. Tender texture of the gizzards and unique confit taste. Flavorful and original dish.

Omelette with seafood flavors with salmon and shrimp. Light and refined, served with a lemony green salad. A fresh alternative to meat versions.

Traditional regional pork sausage, grilled or pan-fried. Served with aligot, a mashed potato dish with melted fresh tome cheese. An iconic and convivial dish.

Whole fatty duck breast, seared for crispy skin and pink flesh. Rich and flavorful meat. Accompanied by creamy aligot.

Duck leg slowly cooked in its fat until tender. The skin is golden and the meat easily falls off. Served with the famous creamy aligot mashed potatoes.

Specialty from the Massif Central, stuffed lamb pansette slowly simmered. Tender texture and a flavorful herbal taste. Traditional accompaniment of aligot.

Cabbage leaves filled with a mixture of meat and herbs, gently cooked. A comforting stewed dish with old-fashioned flavors. Served with aligot.

Beef cut 'from the butcher' known for its tenderness and pronounced flavor. Seared and grilled to your desired doneness. Accompanied by stringy aligot.

Beautiful marbled beef steak, grilled to reveal its aromas. Juicy and tender. Served with the local specialty, aligot.

Very large bone-in beef steak, ideal for red meat lovers. Intense flavor and melting texture. Accompanied by a generous portion of aligot.

Plate of cured country ham, aged and thinly sliced. Served cold in contrast to the hot, stringy aligot. Accompanied by a little salad.

An exceptional 600g piece of beef, perfect for very large appetites or to share. Grilled to perfection. Served with a side of your choice such as truffade or aligot.

Auvergne potato dish, pan-fried, roughly mashed and mixed with melted fresh tome cheese and garlic. Gratinéed and melting texture, rustic taste.

Traditional truffade served with a green salad to provide freshness and lightness. A complete meal without meat.

Mashed potatoes vigorously mixed with fresh tome cheese until an elastic and stringy texture is achieved. Seasoned with garlic and cream. A spectacle on the plate.

Traditional aligot served with a green salad. The acidity of the vinaigrette balances the richness of the cheese and potatoes.

Portion of homemade fries, golden and crispy. Served hot in a small cassolette.

Potatoes cut and pan-fried until golden. A simple and flavorful side dish.

Light vegetable side dish. Choice between a classic green salad or crunchy endives with a slight bitterness.

Grilled Auvergne pork sausage, served in a lighter version with salad or endives instead of aligot.

Whole grilled duck breast, served with a fresh side of salad or endives.

Confit duck leg, tender and flavorful, accompanied by greens to balance the richness of the duck.

Traditional tripoux served with a green salad or endives, a lighter option than the version with aligot.

Homemade stuffed cabbage served simply with a salad or endives for a balanced meal.

Beautiful plain grilled ribeye steak, without complex sauce, just accompanied by a fresh salad or endives.

Tender and juicy beef onglet, served with a light side of salad or endives.

Imposing grilled ribeye steak, served plain with only a salad or endives as an accompaniment.

Simple and fresh plate of country cured ham accompanied by a green salad.

Complete menu for children including a main course with fries, a sweet drink, and ice cream for dessert.

Cantal pressed cheese, aged between 3 and 6 months. Fruity taste and firm yet melting texture.

Cow's milk blue cheese. Creamy texture and intense flavor, typical of the region.

Iconic Auvergne cheese with a gray rind and soft paste. Hazelnut and terroir flavors.

Famous sheep's milk cheese with a blue veined paste. Powerful and salty taste, creamy texture.

Small, round, creamy goat cheeses. Mild and goaty flavor. Served in pairs.

Smooth and creamy fresh cheese, served as a dessert. To be enhanced with honey, fruit, or chestnut cream according to your taste.

Tasting platter featuring the five AOP cheeses on the menu. Ideal for discovering the region's cheese diversity.

Classic tart topped with baked apple slices. Crispy crust and melting fruit.

Indulgent version of apple tart, enhanced with caramel and served with a scoop of vanilla ice cream.

The chef's surprise specialty. Feel free to ask about today's composition.

Moist chocolate cake rich in cocoa. The bitterness of the chocolate is balanced by the tartness of the raspberry and the sweetness of the custard.

Tart combining the sweetness of apple and the indulgence of chocolate, served with vanilla ice cream.

Traditional dessert made of fruits cooked in a light and sweet custard pastry. The topping varies according to seasonal fruits.

Airy and intense chocolate dessert. Light and foamy texture that melts in your mouth.

Flan flavored with chestnut, an iconic regional fruit, drizzled with caramel.

Traditional fruitcake flavored with rum. Dense and moist texture.

Sweet pear flan served with a red fruit coulis and whipped cream.

Classic dessert based on eggs and milk, drizzled with liquid caramel. Smooth and melting texture.

Rich vanilla cream covered with a layer of crunchy caramelized brown sugar.

Poached meringue, floating on vanilla custard and often drizzled with caramel.

Hot cocktail based on coffee, Irish whiskey and sugar, topped with a layer of fresh cream.