L’Endroit

A toasted sandwich with chicken and truffle flavors. Savory, crispy, and rich.

A board of assorted cured meats from the Aubrac region. Salty and savory, served with bread.

Homemade salmon spread. Creamy and savory, typically spread on toast.

Homemade Green Pea Hummus. A fresh twist on the classic chickpea dip, sweet and savory.

Sweet potato fries seasoned with truffle. Sweet, salty, and earthy.

A selection of protected designation of origin (AOP) cheeses. Rich and varied flavors.

A mixed board of cheeses and cured meats. Perfect for sharing.

A side portion of fresh french fries ordered separately from a meal.

Hard-boiled eggs with mayonnaise and herbs. A classic French bistro starter, creamy and savory.

Onion soup topped with bread and melted cheese. Rich, savory, and warming.

Six Burgundy snails cooked in garlic and parsley butter. Earthy and garlicky.

Six raw oysters (size 2). Briny and fresh, served on ice.

Raw salmon tartare with avocado. Fresh, light, and creamy texture.

Thinly sliced veal with a creamy tuna sauce. Savory and chilled.

Salmon fillet served with a virgin sauce (olive oil, lemon, herbs). Light and savory.

Octopus cooked with vegetables, garlic, and parsley. Tender texture with aromatic herbs.

Cod loin served with Ponzu sauce. Flaky white fish with a citrusy soy flavor.

Pasta ribbons served with lobster. Rich seafood flavor.

Stuffed Tomato in a cocotte with shallot rice. Hearty and savory.

Slow-cooked pulled lamb shoulder with reduced meat jus. Very tender and rich.

Tube pasta served with morel mushrooms. Earthy and creamy.

Traditional veal stew in a creamy white sauce. Mild, comforting, and savory.

Chicken breast served with morel mushrooms. Tender meat with an earthy sauce.

Large beef sirloin steak (250g) with shallot butter. Rich and meaty.

Raw beef tartare, minced in-house. Seasoned and served cold.

House cheeseburger with bacon. Savory, juicy, and filling.

Small shell pasta with truffle and choice of ham or chicken. Creamy comfort food with an earthy twist.

Omelet made with Comté cheese, served with lettuce. Simple, savory, and fluffy.

Vegan risotto with shiitake and oyster mushrooms, topped with basil pesto. Creamy (without dairy) and earthy.

Kids meal including a main dish (steak, chicken, fish, or pasta), a drink, and ice cream.

Thai-style salad with semi-cooked salmon, cabbage, spinach, and fresh herbs. Fresh, crunchy, and aromatic.

Kale salad with red cabbage, parmesan, grilled chickpeas, and grilled halloumi. Nutty, savoury, and textured.

Classic Caesar salad with chicken and bacon. Creamy dressing with savory croutons and cheese.

Club sandwich with chicken and bacon. Toasted layers of bread with savory fillings.

Fresh french fries.

Small lettuce salad.

Mashed potatoes.

Basmati rice.

Green beans.

Your whole avocado

Chocolate mousse. Airy, rich chocolate dessert.

Extra large homemade crème brûlée. Custard topped with hardened caramelized sugar.

Thin apple tart. Sweet pastry with baked apple slices.

Espresso served with a slice of tart. A coffee and dessert combo.

Two scoops of ice cream. Flavors include vanilla, chocolate, lemon, passion fruit, raspberry, coffee, caramel.

French toast served with vanilla ice cream. Warm, sweet, and comforting.

Choux pastry puff filled with cream and covered in chocolate sauce.

Meringue dessert topped with red berries and cream. Crisp, soft, and fruity.

Caramel sundae. Ice cream dessert with caramel sauce.

Assorted cheese platter.

A prosecco cocktail with red fruits. Sparkling and fruity.

Mojito

White wine from Gascony. Crisp and fresh.

Chardonnay white wine. Typically medium-bodied with fruit notes.