Au Petit Chavignol

A stuffed preparation combining sweet and savory with prunes, served with fig chutney. A gourmet starter with fruity and spicy flavors.

A selection of dry sausage from Maison Conquet, a renowned charcuterie maker from the region. Firm texture and authentic local taste.

Cold chicken pieces set in a flavorful jelly, served with mayonnaise. A traditional cold dish with a melt-in-your-mouth texture.

The great French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and comforting.

Slices of garlic sausage prepared on-site. A cooked, tender, and fragrant charcuterie.

Whole artichoke served warm with vinaigrette sauce. The artichoke is peeled to eat the tender flesh at the base of the leaves and the heart.

Smoked or marinated herring fillets served with warm potatoes in oil. A typical bistro starter, combining the strong taste of fish and the sweetness of potatoes.

Mixed salad topped with duck gizzards (slowly cooked in fat). The gizzards are warm, tender, and flavorful.

Tender white asparagus served with a mousseline sauce (a hollandaise sauce lightened with egg whites or cream). Delicate and creamy.

A varied assortment of charcuterie (sausages, hams, pâtés). Ideal for sharing or as a hearty starter.

Cold chicken in jelly dish served with mayonnaise, fries, and salad. A complete brasserie-style meal.

Pan-seared Limousin beef flank steak, served with a confit shallot sauce. A tender red meat with a rich and savory taste.

Sausage cooked in the Lyonnaise style, topped with a red wine sauce. A rustic, juicy, and fragrant charcuterie dish.

Roasted cod fillet drizzled with butter infused with thyme and lemon. White fish with flaky flesh, with fresh and herbaceous flavors.

Grilled minced beef steak, served with a creamy pepper sauce. A simple and flavorful classic.

Minced beef steak served with pan-fried or confit onions. Savory and slightly sweet thanks to the onions.

Raw beef, minced or knife-cut, seasoned with capers, onions, and condiments. A fresh dish for raw meat lovers.

Thick grilled beef steak, served with a pepper sauce. Tender and juicy.

Duck leg slow-cooked in its own fat (confit). The skin is crispy and the meat is meltingly tender and very flavorful.

A very imposing rib steak to share. The price is indicated per 100g. Exceptional meat, juicy and marbled.

Crispy pastry filled with fresh strawberries, often on a bed of pastry cream. A classic fruity dessert.

Moist and dense cake made from wheat semolina, flavored with vanilla and studded with raisins. A traditional and family dessert.

Airy and creamy dessert with an intense chocolate flavor. Light texture that melts in your mouth.

Creamy and smooth fresh cheese, topped with a red fruit sauce. A fresh and light dessert.

Rich vanilla cream covered with a thin layer of crunchy caramelized sugar. Delicious contrast between hot/crunchy and cold/creamy.

Cup of fresh strawberries served simply with sugar or with homemade whipped cream.

Large mixed salad with basil chicken, various vegetables (peppers, beetroot, cucumber), sautéed potatoes, an egg, and cheese. A complete and fresh meal.

Typical salad from Aveyron (Rouergue) with local cured ham, Laguiole cheese, potatoes, and an egg. Rich and flavorful.

Plate composed of fresh seasonal vegetables prepared by the chef. A healthy, meat-free option.