Le Verre Luisant

A rich and comforting traditional French soup made with caramelized onions and red wine. Served gratinated with melted Cantal cheese. To be enjoyed hot at the start of a meal.

A soup prepared with fresh seasonal vegetables. The recipe varies according to the market and season. A light and natural starter.

A classic of Burgundian cuisine consisting of poached eggs served in a red wine sauce (meurette sauce) with lardons and mushrooms. Rich and vinous flavor with a creamy texture.

Whole Camembert cheese baked until runny, flavored with thyme and honey. A creamy and powerful sweet and savory mix. Ideal for sharing or for big appetites.

The quintessential bistro starter: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, effective, and tasty.

Bone marrow cut lengthwise and roasted, served with salt and toasted bread. The marrow is fatty, rich, and melts like butter. To be spread on hot bread.

Smoked salmon slices served with crispy toasts and a fresh yogurt and mint sauce. A cold, delicate, and fragrant starter.

French specialty, these frog legs are pan-fried with plenty of garlic and parsley. The meat is tender, reminiscent of chicken with a fine fish texture.

A specialty of cured meat from Aveyron, a type of country pâté baked in a caul fat. Rustic and tasty, often served with pickles.

The famous composed salad with crunchy romaine lettuce, tender chicken, a runny egg yolk, and parmesan. Dressed with a creamy anchovy sauce.

A gourmet salad of Auvergne inspiration with cured meats, Cantal cheese, and potatoes. A complete and hearty dish.

A colorful and balanced vegetarian bowl mixing grains, legumes, and roasted winter vegetables. Healthy and nourishing.

A modern variation of Cobb salad with quinoa and sweet potato. Mix of crunchy and soft textures, enhanced by a sweet and sour dressing.

A portion of small fries to snack on as an appetizer. Crispy and salty.

Assortment of aged cheeses served on a wooden board. Perfect for sharing over a glass of wine.

Selection of cured meats (ham, sausage, terrine) served on a board. Usually accompanied by bread and pickles.

The best of both worlds: a combined selection of cheeses and cured meats. Ideal for a convivial aperitif dinner.

A Tex-Mex inspired board with crispy chicken wings, corn chips (nachos), cheese, and guacamole. Spicy and festive.

A beautiful grilled farm pork cut, served with a tangy mustard sauce. The meat is juicy and flavorful.

A tender and thick beef steak, grilled to your liking. Topped with an intense blue cheese sauce.

Quality chicken roasted traditionally, served with its rich cooking juices. Simple and flavorful white meat.

Grilled duck breast, served pink. Raspberry sauce adds a tangy touch that balances the richness of the meat.

A gourmet hamburger with French Charolais beef and melted Cantal cheese. Served in artisanal bread.

Rustic version of the burger with blue cheese (Fourme d'Ambert) and smoked bacon. Strong, typical flavors of the Aveyron region.

Seasoned minced beef (capers, onions, sauce). Can be served raw (classic) or lightly seared.

Iconic dish from Auvergne: pan-fried potatoes mixed with melted fresh tome cheese. A rich, stringy, and very hearty dish.

Tender, flaked fish, served with a butter and caper sauce. Delicate flavor enhanced by the acidity of the capers.

Long pasta served with large prawns and a rich sauce made with shellfish shells.

Large tubular pasta with a creamy truffle-flavored sauce. Served with parmesan and fresh arugula.

A comforting vegetarian dish based on creamy cornmeal served with roasted seasonal vegetables.

Pasta served in a smooth and creamy butternut squash sauce. Topped with crispy parmesan crisps.

A long-fibered beef cut, very tender and flavorful, often called 'butcher's cut'. Served here with a blue cheese sauce.

Tuna steak quickly seared to remain rare in the center, coated with crispy sesame seeds. Served with a puree.

Large Italian tube-shaped pasta, served with a basil sauce (pesto) and grilled vegetables.

Creamy rice slowly cooked with mushrooms. Subtly flavored with tarragon.

Cut into sticks and fried potatoes. Crispy and golden.

Roughly mashed potatoes, often with butter or olive oil.

Light and nutritious ancient grain, served cooked as a side dish.

Mix of seasonal vegetables (often root vegetables) cooked or roasted.

Cooked spinach leaves, tender and rich in iron.

Creamy cornmeal cooked with milk or cream for a smooth texture.

Auvergne specialty of potatoes and melted cheese.

Fresh seasoned green salad.

Classic Italian dessert alternating layers of coffee-soaked biscuits and mascarpone cream.

Chocolate cake, cooked on the outside and molten on the inside. Served with whipped cream.

Sweet tart with an orange cream topped with a light meringue.

Upside-down caramelized apple tart, served warm with crème fraîche.

Creamy childhood dessert made with rice cooked in vanilla milk, with caramel and pistachios.

An espresso coffee served with an assortment of small desserts (petits fours).

A hot tea served with an assortment of small desserts.

A tangy and fruity cocktail mixing American bourbon and the tropical taste of passion fruit.

Sweet and aromatic gin-based cocktail, sweetened by apple and vanilla.

Very refreshing tequila-based drink, with green notes of cucumber and mint, topped with sparkling water.

Herbal cocktail highlighting fresh basil mixed with a floral gin.

A fruity and slightly spicy mix with vodka and strawberry, enhanced by ginger.

A complex and warm rum cocktail with notes of citrus and vanilla.

Light and refreshing French lager beer. Sweet malty notes.

India Pale Ale style beer, more bitter and aromatic with citrus or floral notes.

Traditional mix from Northern and Eastern France: pale ale with Picon liqueur (orange bitters).

Wheat beer, generally cloudy and tart with notes of spices or citrus.

Standard international blonde beer, or its non-alcoholic version.

Light blonde beers, often flavored with tequila (Desperado) or served with a lime (Corona).