Les Deux Stations

Assortment of artisanal dry sausages from Aubrac. Intense flavors of cured meat and mild spices. To share as an aperitif, accompanied by country bread.

Selection of three emblematic cheeses from Auvergne. Offers a range of textures from creamy blue to firm pressed cheese. Ideal to enjoy with a glass of red wine.

A surf and turf combination featuring regional charcuterie and fried calamari fritters. Varied textures, from crispy to tender. Perfect for a convivial dinner aperitif.

Large board of assorted charcuterie including rillettes, pâtés, and cured meats. Rich, fatty, and flavorful. Enjoy with fresh bread and pickles.

Wine served by the bottle where you only pay for the quantity consumed (measured by a knot on the string). Choice between sulfite-free red or dry white. A fun and traditional way to drink wine.

Freshly pressed fruit and vegetable juices. Natural, vitamin-rich, and refreshing flavor. A healthy non-alcoholic option.

Large lager draft beer. Refreshing with a slight bitterness. The classic bistro drink to quench your thirst.

Fruity cocktail based on gin and red berries. Sweet, tangy, and fragrant flavor. Served chilled, it's an elegant aperitif.

A twist on the Moscow Mule with a hint of cucumber. Very refreshing, slightly spicy from the ginger, and thirst-quenching. Ideal for hot days.

French bistro classic: hard-boiled eggs topped with homemade mayonnaise. Creamy and smooth texture. A simple and comforting starter.

Velvety soup of oven-roasted tomatoes with herbs. Sweet, tangy, and thyme-scented flavor. Enjoyed hot, often with toast.

Rustic and artisanal pork terrine. Coarse texture and authentic seasoned meat flavor. A must-have with bread and pickles.

Breaded and fried fresh goat cheese balls, served with Mediterranean vegetables. Crispy on the outside, melting on the inside. An indulgent starter with southern flavors.

Whole sardines preserved in olive oil, served with buttered bread. Pronounced iodized taste and melting texture. A simple and traditional seafood starter.

Rings of squid coated in batter and fried. Crispy and golden, served with a creamy herb sauce. Drizzle with lime juice.

Crisp green bean salad with raw mushrooms and hazelnuts. Crunchy texture and delicate vegetal flavor. A light and healthy starter.

Thin tart from the South of France, here topped with zucchini instead of traditional onions. Flavorful and fragrant with olive oil. Enjoyed warm or cold.

Pan-seared beef cut served with a candied shallot sauce. Tender and juicy meat with long fibers. Accompanied by crispy fries.

Thin slices of marinated raw beef. Fresh, light, and melts in your mouth. Served cold with hot fries for contrast.

Coarsely hand-chopped pork sausage, grilled. Firm texture and rustic flavor. Served with creamy mashed potatoes.

Savory tart filled with a custard base, melted Saint-Nectaire cheese, and bacon lardons. Rich, creamy, and flavorful. Served with a salad for freshness.

Fish fillet coated and fried English-style. Crispy on the outside, tender fish on the inside. Served with fries and tartar sauce.

Mussels cooked with an Italian touch: creamy cheese and confit tomatoes. Marine and milky flavors. Traditionally served with fries.

Large mixed salad with breaded chicken, cheese, and a creamy anchovy and garlic sauce. Crunchy and indulgent. A complete and popular dish.

Mixed salad combining vegetables, charcuterie, and breaded hot cheese. Variety of flavors and textures. A fresh yet filling option.

Traditional Basque blood sausage, served with apples and mashed potatoes. Rich, spicy, and slightly sweet-and-savory flavor.

High-quality certified pork tripe sausage (AAAAA). Very pronounced flavor and unique texture. A dish for offal lovers, served grilled.

Tender chicken breast served with a tangy sauce and cooked vegetables. Light and flavorful. Parmesan adds a salty, umami note.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and zesty. Served cold with hot fries.

Auvergne-style burger with melted Saint-Nectaire cheese. Flavorful and hearty. The shallot confit adds a sweet touch.

Grilled beef cut (cut may vary). Served with a rich béarnaise sauce with tarragon. A classic for red meat lovers.

Noble veal cut, tender and juicy, flavored with thyme. Delicate flavor of young meat. Served with sweet shallots.

Veal offal cooked in a rich Port wine sauce. Firm texture and characteristic flavor. The sauce is creamy and slightly sweet.

Diced raw salmon marinated with citrus and herbs. Very fresh and fragrant. A lighter alternative to beef tartare.

Grilled white fish fillet, served with an olive oil sauce and vegetables. Fine and delicate flesh. A healthy Mediterranean dish.

Extra portion of your choice of side dish. Ideal for completing your meal or sharing.

Tasting plate of three Auvergne cheeses. Allows you to finish the meal with a savory and typical regional note.

Light and airy dessert made from beaten yogurt and whipped cream. Airy and foamy texture. Served with a sweet sauce of your choice.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and hard/soft textures. A great classic.

Reimagined floating island: poached meringue floats on vanilla custard. Sweet, light, and sugary.

Light and airy mousse with intense dark chocolate. Rich in cocoa. A simple and indulgent dessert for chocolate lovers.

Thin tart filled with cooked apple slices. Served warm with caramel and cream. A mix of fruity and indulgent flavors.

Moist cake generously soaked in rum syrup. Served with whipped cream. An adult dessert, sweet and alcoholic.

Layered cup dessert with mascarpone cream, fruits, and biscuits. Fresh, creamy, and fruity. Inspired by tiramisu but with fruit.

Large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A decadent treat combining hot and cold.

Assortment of fresh cut fruit accompanied by a scoop of ice cream and crunchy meringue. Light and refreshing.

Espresso coffee served with a selection of several miniature desserts. Perfect for tasting everything without choosing.

Tea or infusion served with a selection of several miniature desserts. Ideal for a sweet end to the meal.

Complete menu adapted for children including a main course with a side and a fun dessert. Portions suitable for small appetites.

A scoop of artisanal ice cream or sorbet of your choice. Simple and refreshing.

Two scoops of artisanal ice cream or sorbet. Allows you to mix two flavors.

Three scoops of artisanal ice cream or sorbet. For the very hungry.

Add whipped cream to your ice cream or desserts. For extra indulgence.

Ice cream cup decorated in a fun way for children. Classic flavors loved by kids.