RESTAURANT LE TRÉSOR

A sharing board composed of cured meats (saucisson, cured ham) and typical cheeses from the Auvergne region (Cantal, Saint-Nectaire, Bleu). Ideal for an aperitif.

A seasoned avocado purée prepared on-site, served with crispy homemade chips.

A whole dry sausage from the Auvergne region, renowned for its cured meats. To be sliced at the table by yourself.

Small smoked fish preserved in oil, similar to sardines but smaller and with a pronounced smoky flavor. Served with toast.

Fried aligot croquettes (mashed potatoes mixed with fresh tomme cheese). Crispy on the outside and melting on the inside.

Six fried aligot balls, perfect for sharing. Aligot is a specialty from Aubrac made from mashed potatoes and stretchy cheese.

Six medium-sized oysters (N°3) raised in the claires (ponds) of Marennes-Oléron. They have a fine flesh and a balanced taste.

Twelve Fine de Claire N°3 oysters, served fresh on ice with lemon and shallot vinegar.

Six Brittany oysters from Quiberon, meatier (Spéciales) and larger (N°2). Pronounced iodized taste.

Twelve fleshy oysters from Brittany, ideal for seafood lovers.

A seafood platter including two varieties of oysters, cooked shrimp, and whelks (sea snails), served with mayonnaise and aioli.

A plate of cooked pink shrimp, arranged in a circle. To be peeled and enjoyed cold.

Whelks cooked in broth, served cold with aioli sauce (garlic mayonnaise).

Soup prepared daily according to the chef's inspiration and seasonal vegetables.

Homemade country pâté, served cold with bread and pickles. Rustic and flavorful.

Traditional onion soup topped with bread and grated cheese, then gratinated in the oven until golden and bubbling.

Oven-roasted beef bone containing melting marrow. To be spread on toast with a pinch of Guérande salt.

A soft-boiled egg with a runny yolk, breaded and fried, served on a truffle-infused cream. A mix of crispy and creamy textures.

Thick mushroom velouté with pan-seared shrimp

Hand-sliced smoked salmon, served with small thick pancakes (blinis) and an herb cream.

High-quality snails cooked in their shells with parsley and garlic butter. A classic of French gastronomy.

Tender and flavorful piece of beef from the Aubrac breed. Served grilled with fries.

Oven-baked salmon fillet, served with spinach and a classic sauce of butter, shallots, and white wine.

Gourmet burger with ground beef patty, cheese, bacon, and homemade fries.

Chicken burger (usually breaded or grilled) served with homemade fries.

Traditional beef stew slow-cooked in red wine with carrots and onions. Served with steamed potatoes.

Duck leg cooked for a long time in its own fat until tender, served with potatoes sautéed with garlic and parsley.

Veal meat cooked for a very long time then shredded, served with mashed potatoes and a herb-infused jus.

Raw Aubrac beef, hand-chopped and seasoned (capers, onions, sauce). Served cold with fries and salad.

Artisanal pork sausage served with aligot, an elastic mashed potato dish mixed with fresh tomme cheese.

Long-fibered beef, very tender and flavorful, served rare with aligot.

Imposing piece of beef to share, served on the bone. Accompanied by aligot, salad, and an assortment of sauces.

Hearty platter of Auvergne specialties: cured meats and cheeses.

Extra portion of the famous Aubrac cheese purée.

Large slice of toasted bread topped with regional ingredients: cured ham, cheeses, and vegetables.

Classic mixed salad with crispy breaded chicken, fresh vegetables, and creamy parmesan dressing.

Vegetarian dish of simmered Mediterranean vegetables (eggplant, zucchini, peppers, tomatoes) served with rice.

Long pasta served with a creamy mushroom sauce (morels) and sprinkled with aged cheese.

Additional side dishes of your choice.

Supplement to replace your dish's standard side with aligot.

Selection of regional cheeses (Saint-Nectaire, Cantal, Fourme d'Ambert...).

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar.

Caramelized apple tart cooked upside down, served warm with cream.

Caramelized apple tart served with a scoop of vanilla ice cream for a hot-cold contrast.

Hot chocolate served with an assortment of small desserts.

Dessert based on crispy meringue, whipped cream, and fresh red berries.

Cappuccino served with several small pastries.

A mix of fresh seasonal fruits served with a scoop of refreshing sorbet.

Thin warm crepes sprinkled with sugar.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Thin crepes topped with chocolate sauce.

Crepes with orange and butter sauce, flambéed with orange liqueur in front of you.

Gourmet crepes with homemade whipped cream and vanilla ice cream.

Lemon sorbet with a shot of vodka.

An espresso coffee accompanied by a selection of mini-desserts.

A tea accompanied by a selection of mini-desserts.

Children's meal including a main course with fries and a dessert.

Weekday lunch menu including a starter and the dish of the day.

Aniseed aperitifs or cassis white wine at reduced prices.

Dry white wine.

Light Auvergne rosé wine.

Bordeaux red wine.

Pint of light blonde beer.

Pint of blonde abbey beer.

Pint of refreshing white beer.

Pint of IPA beer with notes of citrus and bitterness.

Selection of alcoholic cocktails (excluding indicated exceptions).

Non-alcoholic cocktails (mocktails).

Standard blonde beer.

Blonde abbey beer.

Spicy and fruity white beer.

American India Pale Ale, hoppy and aromatic.

Mix of beer and lemonade with a dash of grenadine syrup.

Refreshing mix of beer and lemonade.

Beer mixed with Picon, an orange bitter.

Beer flavored with tequila.

Light Mexican blonde beer, often served with a lime wedge.

Artisanal French brut cider, dry and sparkling.