Ambassade d’Auvergne

Thin slices of Auvergne dry-cured ham from the Laborie house. Aged ham with a rich, salty flavor, typical of mountain charcuterie. Usually served with bread.

Dry sausage plate, a classic French cured pork sausage. Firm texture and savory taste. Ideal for sharing as an appetizer.

Homemade country terrine served with tangy pickles. A rustic pâté made from minced meat and spices, baked in the oven. Best enjoyed spread on bread.

A sharing board of hard-boiled eggs topped with homemade black garlic mayonnaise. Black garlic adds sweet and balsamic notes to this bistro classic.

Salad of green Puy AOP lentils served warm, accompanied by thin slices of local smoked trout. A delicate land-and-sea combination with a melting texture.

A crispy tartlet filled with local snails, mild Fourme d'Ambert cheese, and candied onions. A rich and flavorful dish typical of the region.

Refined version of egg mayonnaise with local black garlic, salmon roe for an iodized touch, and crispy fried leeks for texture.

Slice of artisanal pâté en croûte filled with duck, magret and foie gras. A rich and complex pâté, served with condiments to balance the richness.

Boneless pig's trotter, breaded with hazelnuts, served with fennel confit in red wine. A dish with character combining tender meat and crispy breading.

A giant one-meter-long country sausage, served with aligot (mashed potatoes with melted cheese). A convivial and spectacular dish to share.

An imposing local breed beef rib (Salers or Aubrac), grilled and served with elastic and creamy aligot. Marbled and very flavorful meat.

Vegetarian risotto prepared with local farro (ancient grain) and seasonal root vegetables. A healthy and comforting dish with a pleasant grain texture.

Pan-seared scallops served on a leek fondue, topped with a creamy saffron and old-fashioned Charroux mustard sauce.

Tender Ségala veal cooked gently to preserve its tenderness, accompanied by a smooth parsnip purée and an aromatic black garlic sauce.

Traditional Parlan sausage served with aligot, a specialty from Aubrac made with mashed potatoes and stringy fresh tome cheese.

Salers breed beef pavé, known for its intense flavor, accompanied by the essential stringy aligot.

Lamb shank confit for 22 hours for extremely tender meat that falls off the bone, served with aligot.