Le P'tit Bougnat

Salad garnished with warm goat cheese toasts. A classic mix of freshness and creaminess, ideal to start the meal.

Fresh salad with tender crayfish tails. A light starter with delicate marine flavors.

Wild mushrooms (porcini) sautéed in a pan, often with garlic and parsley. A woody and rich flavor.

House's typical composed platter, often featuring cured meats or Auvergne specialties.

Roasted beef bone served hot. The marrow is enjoyed spread on toast with fleur de sel. Very melting and fatty texture.

Duck or goose foie gras prepared by the chef. Creamy texture and rich taste, usually served with brioche bread and chutney.

Duck thigh slow-cooked in its own fat until tender, then grilled for crispy skin. Intense and salty flavor.

Steamed leeks served cold with a mustard vinaigrette. A classic and light bistro starter.

Fresh avocado served with vinaigrette sauce. Simple, creamy, and refreshing.

Hard-boiled eggs served with homemade mayonnaise. The quintessential Parisian bistro starter.

Herring fillets marinated in oil, often served with warm potatoes, onions, and carrots. Smoky and salty taste.

Assortment of various cured meats (saucisson, ham, terrine) served on a board. Ideal for sharing.

Dozen escargots served in their shells, stuffed with garlic and parsley butter. Enjoy hot with bread to dip in the butter.

Smoked salmon slices served cold, often with lemon, toast, and cream.

Rustic meat pâté prepared by the chef, served with country bread and gherkins.

Simple dressed green leaf salad, light and fresh.

Salad composed of various seasonal raw vegetables.

Gourmet salad from the Southwest of France, typically containing foie gras, confit duck gizzards, and smoked duck breast.

Tender and flavorful beef cut, seared on the plancha. Served with a sauce of your choice.

Exceptional Wagyu beef, known for its intense marbling and tenderness. Served with edible gold leaf for a luxurious touch.

Imposing ribeye steak with its long bone, resembling a tomahawk axe. Juicy and marbled meat to share between two.

The most tender cut of beef, usually served with a Périgourdine sauce (truffle or foie gras based).

Large bone-in beef cut, grilled or roasted, for sharing. Rich flavor and tender texture.

Generous portion of ribeye steak for one person. Flavorful and juicy red meat.

Tender veal chop served with a cream and mushroom sauce, typical of Normandy.

Marbled beef cut seared on a hot plate (plancha) to caramelize the outside while keeping the inside juicy.

Round and very tender beef cut (from the thigh muscle), cooked on the plancha.

Oven-roasted chicken, golden and crispy skin, tender meat.

Long-fibered, very flavorful beef cut ('butcher's cut'). Seared on the plancha, preferably served rare.

Raw minced beef, seasoned (capers, onions, sauces). Served fresh.

Traditional French dish of boiled calf's head pieces, served warm with gribiche sauce (mayonnaise with capers, gherkins, and herbs).

Pork shank slow-cooked until the meat falls off the bone. Rich and hearty.

French sausage made from pork tripe. Very pronounced taste and unique texture. A classic for offal lovers.

Beef cut selected by the chef, a house specialty.

Burger made with artisanal bread, fresh ground beef patty, and melted cheese. Served with fries.

Pan-seared slice of veal liver with garlic and parsley. Tender texture and characteristic iron taste.

Veal kidneys seared on the plancha. Firm texture and distinct taste.

Whole flatfish, floured and pan-fried with brown butter and lemon. Fine and delicate flesh.

Grilled salmon fillet on a hot plate, crispy skin and melting flesh.

Pan-seared scallops with tomatoes, garlic, and olive oil.

Diced raw salmon marinated with lemon and herbs. Fresh and light.

Thick cod fillet, a white fish with flaky flesh and a subtle taste.

French specialty, frog legs sautéed with garlic and parsley. Texture similar to poultry.

Extra portion of sauce to accompany your dish.

Venetian cocktail based on prosecco, sparkling water, and bitters (Aperol type). Refreshing and slightly bitter.

Classic cocktail based on Campari, red vermouth, and sparkling water.

Glass of sparkling wine from the Champagne region.

Traditional French aperitif made with white wine and crème de cassis.

Traditional aniseed liqueur from the South of France, served diluted with fresh water.

Selection of classic aperitifs: vermouth, gentian bitters, fortified wine, or liqueur wine.

Selection of single malt Scotch whiskies (and one American whiskey), served neat or on the rocks.

Smooth Irish or Scotch whiskies.

Classic blended whiskies.

Sodas or sparkling mineral water, served chilled.

Various fruit juices.

Standard draft beer.

Local beer produced in Auvergne with cereals from the region.

Still (Evian) or sparkling (Badoit, San Pellegrino) mineral waters.

Prestigious natural sparkling mineral water, known for its fineness.

Wine eau-de-vie from the southwest of France, vintage and aged.

Traditional Armagnac from a renowned house.

Artisanal plum eau-de-vie.

Fruits preserved in plum eau-de-vie.

Normandy apple eau-de-vie aged in barrels.

Aged rum from Guatemala, rich and complex.

Extra Old Cognac (long aged), from the best crus.

Brand of Cognac.

Prestigious cognac from the Hennessy house, a blend of aged eaux-de-vie.

White or red fruit eaux-de-vie, very fragrant digestifs.

Eau-de-vie obtained by distilling grape marc from Burgundy.

Various herbal or fruit digestive liqueurs.

Sweet and fruity liqueurs (coconut, green apple, lemon).

Fresh fruit tart of the day, according to the chef's inspiration and the season.

Poached meringue served floating on vanilla crème anglaise, drizzled with caramel.

Wheel-shaped pastry made of choux dough filled with praline mousseline cream and garnished with slivered almonds.

Moist cake soaked in rum syrup, often served with whipped cream.

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

Chocolate cake, cooked on the outside and molten in the center.

Plate or salad of fresh seasonal fruits.

Plate of fresh red berries (strawberries, raspberries, etc.).

Crispy meringue served with a salted caramel sauce.