Restaurant la P'tite Table

Hard-boiled eggs from local farms in Cantal, served with freshly made mayonnaise. A simple and traditional starter with a creamy texture.

Half an avocado filled with pink shrimp, topped with a creamy and slightly tangy cocktail sauce. A fresh and classic combination.

An egg baked in a ramekin with cream and melted Auvergne blue cheese. The texture is runny and rich, with the powerful flavor of blue cheese.

Half a Camembert baked until melted, drizzled with honey. A warm and indulgent sweet and savory mix, ideal for spreading on bread.

Duck foie gras terrine prepared by the chef, served with slices of toasted bread. Melting texture and delicate flavor, typical of French gastronomy.

Six snails served in their shells with parsley and garlic butter. Flavorful and aromatic, to be enjoyed hot by dipping bread in the butter.

Small pasta stuffed with cheese, served in a rich parmesan sauce and garnished with pieces of foie gras. A very indulgent and creamy dish.

Hot soup made with beef broth and caramelized onions, topped with bread and cheese gratinéed in the oven. Comforting and flavorful.

An individual portion of traditional country pâté. Rustic texture and seasoned meat flavor, usually served with bread and pickles.

A typical country terrine from the Auvergne region, generous portion. Rich in flavor, ideal for sharing.

Cured pork charcuterie, aged. Firm and flavorful slices, perfect for an aperitif or as a starter with butter.

Slices of locally cured raw ham. Salty and tender, with an authentic terroir taste.

A varied selection of charcuterie (and cheeses if mixed) on a wooden board. Ideal for sharing and discovering local specialties.

A grilled fresh pork sausage, traditionally served with aligot (cheese mashed potatoes) or potatoes. A hearty and emblematic dish of the region.

Pork tripe sausage, a specialty with a strong smell and taste. Served grilled with sautéed potatoes.

Regional black pudding served with sweet caramelized onions and stringy aligot. A combination of rich and earthy flavors.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with garlic parsley potatoes.

A menu adapted for children including a ground beef patty, potatoes, and ice cream for dessert.

Mixed salad with lettuce, chicken, croutons, parmesan, and creamy Caesar dressing. A complete and fresh dish.

A thick cut of tender and flavorful Salers beef, flavored with burnt thyme for a smoky note.

Prime cut of grilled Salers beef. The ribeye is marbled and juicy, the sirloin is a bit leaner but very flavorful.

A thick cut of veal, tender and delicate white meat. Cooked to your preference.

Veal chop with bone, offering juicy and tender meat. A choice cut for veal lovers.

Fresh raw beef coarsely chopped by hand (not machine minced), seasoned with capers, onions, and condiments. Pleasant texture and sharp taste.

A generous portion of the famous mashed potatoes mixed with fresh, stringy, and creamy tomme cheese.

A large piece of beef to share, grilled on the bone. The price is indicated by weight (per 100g). Very flavorful and juicy meat.

A portion of your choice of Auvergne cheese among Saint-Nectaire, Bleu d'Auvergne, or Cantal. Served with bread.

A selection of three regional cheeses to discover the diversity of Auvergne cheeses.

A portion of Salers, a raw cow's milk pressed cheese, with a distinct and fruity flavor.

Light and airy classic dessert with intense dark chocolate. Mousse-like and melting texture.

Egg flan topped with liquid caramel. Sweet, fresh, and melts in your mouth.

Slice of brioche soaked and pan-fried in butter, served warm with a scoop of vanilla ice cream for a delicious hot-cold contrast.

Rich vanilla cream topped with a thin layer of crunchy caramelized sugar. Crack the crust to eat the creamy custard.

Sweet tart prepared the same day according to the chef's inspiration and seasonal fruits.

Individual chocolate cake with a molten center. Rich and warm, a must-have for chocolate lovers.

Lime sorbet drizzled with vodka. A very refreshing digestive dessert.

Coffee or tea served with an assortment of sweet petit fours (mini desserts).

A large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. Indulgent and impressive.

Ice cream coupe with vanilla ice cream, hot chocolate sauce, and whipped cream.