Le Petit Olivier Restaurant

A charcuterie terrine made from poultry livers. Creamy texture and rich, typical regional taste. Enjoyed spread on bread, often with pickles.

Fresh starter made from pressed fresh goat cheese in a terrine. Mild, milky flavor with a light texture. Ideal for a refreshing start to the meal.

Mixed salad of cooked lentils seasoned with vinaigrette. Simple and rustic dish with earthy flavors. Eaten cold as a starter.

Burgundy snails served hot in their shells with parsley and garlic butter. Intense flavor of garlic and herbs. Use the small fork to extract the snail and sop up the butter with bread.

Green salad served with warm, gratinated goat cheese toasts. Delicious contrast between the fresh salad and the melting cheese. A French bistro classic.

Artisanal dry sausage from the Aubrac region, served whole or sliced for an aperitif. Aged and peppery meat flavor. Enjoyed convivially by hand.

Duck foie gras prepared by the chef. Rich, buttery, and melt-in-your-mouth texture. Considered a delicacy, enjoyed in small bites on toast.

Selection of aged local cheeses. Offers a taste of the region's dairy flavors. Usually eaten with bread at the end of the meal.

Classic burger with a steak from the renowned Aubrac beef breed, known for its quality. Served in homemade bread. Juicy and flavorful.

Variation of the Aubrac burger with the addition of goat cheese. The distinct taste of goat cheese complements the beef. Served hot and melting.

Gourmet burger combining Aubrac beef and a slice of pan-seared or semi-cooked foie gras. A rich and decadent experience blending rustic and refined.

Meat-free alternative, prepared with a vegetable or legume patty. Served in homemade bread with toppings. A lighter but satisfying option.

Special burger, likely replacing the bun with potato pancakes, or generously topped with foie gras and potatoes. Rich and comforting.

The chef's current special, based on inspiration. Ask your server for details.

Deconstructed burger served on a plate without the bun. Emphasizes the meat and toppings. Suitable for low-carb diets.

Burger combining goat cheese and grilled or cooked vegetables. A balance between the sweetness of the vegetables and the character of the cheese.

Burger made with a special gluten-free bread with chestnut flour. Slightly sweet and woody flavor of the bread. Topped as you choose.

Pan-seared scallops. White-fleshed seafood, tender and delicately sweet. Served hot, often with a light sauce.

Fresh fish fillet from the market, gently braised. Tender flesh infused with cooking juices. Light and healthy dish.

Artisanal pasta served with langoustines. A refined seafood dish combining the sweetness of shellfish with pasta.

Thick and tender Aubrac beef steak, accompanied by Gratin Dauphinois (potatoes with cream). A traditional and hearty red meat dish.

Grilled duck breast served pink, accompanied by Gratin Dauphinois. The duck meat is rich and flavorful with a crispy layer of fat.

Duck leg slowly confited in its fat, served with potatoes. The meat is very tender and falls off the bone, the skin is golden.

Aubrac beef steak topped with a slice of duck foie gras. A luxurious combination, similar to Tournedos Rossini. Very rich in flavor.

Thin slices of raw Aubrac beef, marinated. Served fresh with olive oil and cheese shavings. Light and refreshing dish.

Pasta dish covered with cheese and baked until golden. Comforting and creamy.

Pasta served with a sauce or pieces of foie gras. A luxurious and very rich pasta dish.

Pasta simply accompanied by quality Parmesan (Red Cow). Highlights the quality of the ingredients.

Pasta served with a mix of seasonal vegetables. A balanced vegetarian option.

Main course version of the warm goat cheese salad. Generous portion of salad with several toasted goat cheese pieces.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh. For lovers of quality raw meat.

The special dish prepared by the chef today. Changes daily.

Selection of classic alcoholic cocktails and house creations.

The wine selected this month, available in carafes of different sizes.

Organic red wine from the Rhône Valley. Generally full-bodied and spicy.

Organic dry white wine made from the Chardonnay grape. Fruity notes and good roundness.

Organic grey wine (very pale rosé). Light and refreshing.

Wine from the Loire Valley, available in white or red. Sold by the bottle.

Prestigious Bordeaux Grand Cru. Complex and elegant red wine.

Renowned red wine from the southern Rhône Valley. Powerful and aromatic.

Red wine from the Médoc (Bordeaux). Structured and tannic.

Sparkling wine from Champagne. Dry (Brut) and festive.

Half bottle of Champagne (likely Maison Henri Abelé). Ideal for two.

Classic French lager beer (1664). Light and thirst-quenching.

Beer imported from Austria.

Fruit juice, various flavors depending on availability.

Artisanal lemon-flavored sparkling drink. Less sweet than industrial sodas.

Standard sweetened carbonated beverage.

Organic infusion or tea. Served hot.

Classic Espresso.

Sparkling fermented tea-based drink. Tangy taste.

Strong alcohol served at the end of the meal to aid digestion.