Au Tramway

A quick and light typically French breakfast. It includes a hot caffeinated drink and a pastry or buttered bread. Ideal for starting the day simply.

A hearty breakfast including a hot drink, fresh fruit juice, pastry, and bread with jam. A balanced combination of sweetness and energy for the morning.

A savory tart filled with an egg and cream mixture, enhanced with Auvergne cheese (often blue or Cantal) and sometimes bacon. Served hot, it is rich and flavorful, accompanied by fries and salad.

A white fish fillet with fine and delicate flesh, topped with a creamy and tangy butter sauce. Served with vegetables cut into fine batons.

A large composed plate combining freshness and local flavor: fresh fruit, vegetables, local charcuterie, and Salers cheese. A cold, varied, and colorful meal, ideal for summer.

A fresh seasonal composed salad, likely incorporating summer vegetables and light ingredients. Crunchy and refreshing.

Tender slices of roasted veal with a flavorful stuffing, served with its cooking juices. Accompanied by creamy mashed potatoes and green salad.

A thick slice of grilled lamb leg, tender and flavorful. Served with sautéed vegetables and rustic potatoes with thyme.

A light and airy dessert combining the flavors of yellow and green lemon. Mousse-like texture with a refreshing tart and sweet taste.

A sweet tart made of sliced apples and almond cream (frangipane) on a crispy crust. Served warm or cold, sweet and comforting.

A fruity and sweet alcoholic cocktail based on vodka, peach liqueur, and fruit juices. Served with ice, it's a festive and refreshing drink.

Melted goat cheese served on toasted Poilâne bread slices, accompanied by salad. The contrast between the warm cheese and the fresh salad is classic and delicious.

A plate of regional charcuterie: either country pâté or local dry sausage. Flavorful, salty, and fatty, perfect with bread and pickles.

Thin slices of raw salmon marinated with salt, sugar, and dill (Gravlax style). Melting texture and fresh, herbaceous taste.

A French bistro classic: hard-boiled eggs served cold, topped with freshly made mayonnaise. Simple and filling.

Caramelized onion soup in beef broth, topped with bread and cheese, gratinated in the oven. Hot, rich, and comforting.

Smoked and salted fish fillets marinated in oil, served with warm potato salad. A bistro dish with a strong flavor.

A warm salad made with the famous Puy green lentils, garnished with local sausage and a runny-yolked egg. A mix of earthy and savory textures.

High-quality cured ham from sows (coche), aged for a long time. Served with toasted country bread. Intense flavor and melting texture.

Snails cooked in their shells with parsley and garlic butter. Eaten with a small special fork and bread to soak up the butter.

A very generous salad highlighting Auvergne specialties: Cantal cheese, charcuterie, and potatoes. A complete meal on a plate.

A large composed salad, 'rice salad' style, enriched with chicken and numerous vegetables. Fresh, varied, and filling.

The cheese lover's dream. A green salad accompanied by a selection of Auvergne cheeses and warm goat cheese. Rich and creamy.

A plate composed solely of fresh and cooked vegetables (potatoes, beans). Light, colorful, and meat-free.

A salad with marine flavors featuring a variety of smoked fish and seafood, served with warm potatoes. Salty and oceanic.

A gourmet salad from the Southwest with foie gras, smoked duck, and candied gizzards. Rich, flavorful, and indulgent.

A rustic, warm salad based on lentils and potatoes, enhanced with ham, walnuts, and egg. Authentic country flavors.

A burger revisited in a rustic style with country bread, a ground beef patty, cured ham, and melted Auvergne cheese. Served with fries.

A hearty burger in a cereal bun with bacon and a choice of strong cheese (blue or goat). Served with fries.

A chicken burger with fresh toppings and crispy bacon in a cereal bun. Served with fries.

An alternative to the classic burger, replacing meat with smoked salmon and an herb cream. Fresh and original, served with fries.

A large grilled pork sausage served with truffade (a specialty of potatoes with Cantal cheese). An emblematic dish of the region.

A portion of high-quality roasted chicken, served with your choice of fries or the local specialty of potatoes with cheese.

A thick, juicy, and flavorful grilled local pork chop. Served with your choice of side dish.

A duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes cooked in duck fat or truffade.

A long-fibered beef steak, pan-fried and served with a candied shallot sauce. Flavorful meat with a slightly firm texture.

Three small grilled lamb chops served with a tomato cooked with herbs and garlic. Side dish of your choice.

A thin, marinated, and grilled chicken cutlet, served with a vegetable medley. A light and fragrant dish.

Layered sandwich served on toasted sandwich bread with chicken, raw vegetables, bacon, and egg. Served cut into triangles with fries.

The traditional Auvergne dish served alone as a main course. A rich mixture of potatoes and melted fresh tome cheese, served hot in a skillet with salad to lighten it.

A thick, tender piece of Salers beef. Red meat renowned for its flavor.

Raw Salers beef, minced and seasoned (capers, onions, sauce). Served fresh.

A juicy, marbled piece of beef, ideal for meat lovers. Local Salers breed.

A lean and tender piece of beef, slightly less fatty than the ribeye but very flavorful.

A firm white fish fillet served with a classic butter, shallot, and white wine sauce. Accompanied by rice.

Long pasta served with a creamy sauce mixing cooked fresh salmon and smoked salmon.

Fish dish varies according to market availability.

Portion of the local specialty: mashed potatoes with melted fresh tome cheese and garlic.

A portion of side dish of your choice from the available starches and vegetables.