The Artists

A sweet and savory starter with tender pear, Roquefort blue cheese, and cured ham. All enhanced by a vinaigrette and the crunch of walnuts.

Thin slices of raw scallops served fresh. Accompanied by a sweet beetroot cream and mango for a fruity touch.

Local snails prepared traditionally, often with butter, garlic, and parsley. Firm texture and herbaceous flavor.

A fresh and colorful bowl based on rice, topped with various vegetables and fruits like avocado and pomegranate. Choose your main topping (fish, meat, or veggie) to complete the dish.

A thick and tender cut of beef fillet, served with a mushroom (ceps) sauce and potatoes. A rich and flavorful meat dish.

Seared duck breast coated in a sweet and sour orange sauce. Accompanied by tender turnips and a creamy Parmesan corn purée.

Long pasta served in a creamy Italian blue cheese sauce. Enhanced with Spanish cured ham for a salty touch.

Quality chicken breast served with a rich Comté cheese sauce. Accompanied by a creamy and slightly sweet sweet potato purée.

White fish fillet cooked with mild Indian spices and a lemon butter sauce. Served with glazed and tender vegetables.

Coarsely chopped (not ground) raw beef, seasoned. Served cold with hot fries and salad. A French bistro classic.

Gourmet burger with melted Comté cheese, bacon, and crispy fried onions. Served with fries and salad.

Vegetarian burger with a soy patty and fresh avocado. A meat-free alternative served with the usual accompaniments.

Chicken burger with spicy chorizo sausage and honey-sweetened goat cheese. A mix of sweet and savory flavors.

Layered pasta with summer vegetables, tomato, and creamy buffalo mozzarella. A meat-free, gratinated, and comforting dish.

Large mixed salad with specialties from Auvergne: Saint-Nectaire cheese, cured ham, and warm potatoes. A complete and rustic meal.

Pork chops slow-cooked with a sweet caramelized sauce. The meat is tender and served with mashed potatoes.

Fresh curd cheese served very cold with a red fruit coulis or pieces. A light and tangy dessert.

Hot chocolate cake with a molten center. Served with a scoop of cold ice cream for a temperature contrast.

Textured dessert playing on crunchiness, likely with tropical fruit flavors like mango or passion fruit.

Caramelized upside-down apple tart, served warm. Accompanied by thick crème fraîche to soften the caramel flavor.

An espresso coffee served with a selection of several miniature desserts. Ideal for tasting everything.

Bordeaux red wine with aromas of wood and black fruits like prune. A classic and structured wine.

Prestigious red wine from the Saint-Emilion region. Sold by the bottle (75cl). Rich and elegant.

Red wine from the Rhône Valley, based on Syrah grape. Spicy and fruity.

Organic red wine from the Loire, generally light and fruity with red berry notes. Cabernet Franc grape variety.

Red wine from Beaujolais, Gamay grape variety. Light, fresh, and very fruity.

Red wine from Burgundy. Smooth and easy to drink.

Red wine from the Loire, Saumur-Champigny appellation. Organic, with character and red berry notes.

Red wine from the Rhône Valley with notes of wild herbs (garrigue) and spices.

Dry and mineral white wine from the Loire, Sauvignon Blanc grape variety. Known for its flint notes.

White wine from the Loire, near Sancerre. Fresh, lively, and aromatic.

Chardonnay grape white wine with fresh citrus notes.

Dry white wine from Bordeaux. Light with peach or pear aromas.

Famous and elegant Provence Rosé. Sold by the bottle (75cl). Fresh, pale, and aromatic.

Very pale rosé wine (gris) made from Grenache. Dry with subtle red fruit notes.

Organic Mediterranean rosé wine. Dry and fragrant with floral notes.