Le Trumilou

Selection of dried meats and artisanal cured meats. Varied flavors from salty to peppery. To share as an aperitif with bread.

Tasting platter offering five varieties of aged cheeses. Offers a range of textures and intensities. Usually enjoyed with bread and wine.

Generous combination of assorted cured meats and cheeses. Ideal for tasting everything. Perfect for convivial sharing.

Cold soup of blended tomatoes and raw vegetables. Fluid and refreshing texture with a hint of acidity. Consumed very cold, ideal in summer.

Auvergne sweet and savory specialty, a type of terrine with herbs, pork, and prunes. Moist texture and rustic taste. Accompanied by the sweetness of onion jam.

Whole cheese baked until melted, drizzled with honey. Creamy, warm, and sweet-salty. Eaten by dipping bread directly into the cheese.

A bistro classic: hard-boiled eggs served cold, topped with creamy mayonnaise. Simple, rich, and tasty. Eaten as a starter.

Green salad topped with melted goat cheese toasts (Crottin de Chavignol). Hot-cold contrast and crispy texture. A French brasserie staple.

Snails baked in their shells with parsley and garlic butter. Rich and herbaceous flavor. Eaten with a small fork and tongs, sopping up the butter with bread.

Rustic, coarse-grained meat pâté, served cold. Meaty and seasoned taste, firm texture. Traditionally spread on country bread with pickles.

Fresh fish selected according to the market. Preparation varies according to the chef's inspiration. A light and tasty choice.

Summer vegetables baked with melted Cantal cheese. Rich and gratinated vegetarian dish. Served with various accompaniments for a complete meal.

Gourmet burger with homemade bun and a regularly changing topping. Hearty and tasty. Eaten by hand or with cutlery.

Raw minced and seasoned beef. Tender texture and fresh taste. Can be served already seasoned or with condiments on the side to make your own mix.

Beautiful grilled beef served with a parsley and lemon butter that melts over the meat. Juicy and rich in flavor. A classic for red meat lovers.

Pork tripe sausage with a strong smell and taste, served with a spicy mustard seed sauce. Unique texture and intense rustic flavor. For offal lovers.

Thin slice of veal cooked with cream and mushrooms, flambéed with apple brandy. Creamy and fragrant sauce. Tender and delicate.

The most tender cut of beef, served with a creamy and spicy pepper sauce. Melts in your mouth with a spicy touch. A refined dish.

Fried potato sticks, golden and crispy. A classic universal side dish.

Potatoes cut into pieces and pan-fried until golden. Melting texture inside and slightly crispy outside.

Assortment of seasonal vegetables prepared by the chef. A healthy and colorful side dish.

Fresh salad leaves seasoned with vinaigrette. Adds freshness and lightness to the meal.

Fresh plate of thin slices of salmon, a runny egg, and vegetables. Mix of textures and delicate flavors. Light and balanced meal.

Large salad with chicken, Italian cheese, and toasted bread. Dressed with a typical creamy sauce. Complete and crispy dish.

Gourmet salad with Mediterranean flavors with creamy cheese and cured meats. Rich in marinated vegetables. Evokes the flavors of Italy.

Refreshing salad with salty sheep cheese and crunchy vegetables. Simple and fragrant. Ideal in hot weather.

Dish combining sautéed mushrooms and creamy fresh cheese. Tomatoes add a sweet and tangy touch. Rich and melting texture.

Duck meat stewed with dried fruits. Rich and fragrant sauce. Served with fries for a hearty meal.

Delicate veal offal stewed in a casserole with rustic vegetables. Melting texture and subtle taste. A traditional stewed dish.

Imposing bone-in beef to share. Grilled and served with a generous garnish. The ultimate for meat lovers.

Simple selection of three cheeses to finish the meal. Allows tasting different varieties without excess.

Prunes steeped in a strong local eau-de-vie. Served with ice cream to soften the alcohol. Adult dessert and digestive.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce. Contrast of temperatures and textures. Gourmet and classic.

Shortcrust pastry filled with cream and fresh seasonal fruits. Light and colorful dessert. Sweet and fruity finish.

Rustic apple tart baked in the oven, served warm. Accompanied by melting vanilla ice cream. Comforting and traditional.

Meringue whites poached, floating on crème anglaise. Airy and soft texture. Light and sweet dessert.

Creamy vanilla custard covered with a layer of crunchy caramelized sugar. To be broken with a spoon. A great French classic.

Choice of creamy ice creams or fruity sorbets. Refreshing and customizable to taste.

Espresso coffee served with an assortment of miniature desserts. Perfect for indecisive people who want to taste everything with their coffee.

Herbal tea served with a selection of sweet petit fours. A gentle, caffeine-free alternative to gourmet coffee.