Au Trappiste

Monday's dish of the day featuring grilled meat according to the chef's inspiration. Roasted flavor and tender texture. Enjoyed hot as a main course.

Tuesday's dish of the day, raw beef or fish, minced and seasoned. Fresh and tasty with a melt-in-your-mouth texture. Usually served with fries or salad.

Wednesday's dish of the day, very tender and lean pork cut. Delicate flavor and moist texture. Often served in sauce with a side dish.

Thursday's dish of the day served in a bowl, composed of various ingredients (vegetables, proteins, starches). Balanced and colorful meal. Eaten mixed to appreciate all the flavors.

Friday's dish of the day featuring fresh fish depending on the catch. Delicate marine flavor. Usually pan-fried or baked.

Crispy phyllo pastry leaves filled with warm goat cheese and honey, served on a salad with lardons and walnuts. Sweet and savory mix with varied textures. Light starter or main course.

Classic composed salad with breaded chicken, Italian cheese, and croutons. Rich and creamy flavor thanks to the sauce. Fresh and hearty dish.

Large Nordic salad with smoked salmon and fresh vegetables. Fresh and iodized taste with a creamy texture thanks to the avocado. Complete and healthy meal.

Traditional French salad with ham, cheese, and egg. Simple and familiar flavors. Classic light bistro lunch.

Creamy Italian fresh cheese served with raw ham and sun-dried tomatoes. Very smooth texture and mild milky taste. Best enjoyed with bread.

Meatless salad made of grilled and marinated vegetables with Greek cheese. Sunny Mediterranean flavors. Light and fresh option.

Complete meal formula including a traditional brasserie dish and an alcoholic beverage. Excellent value for money to discover the house specialties.

Menu specially designed for children with dishes they enjoy. Includes a main course, dessert, and drink. Portions adapted for younger ones.

Grilled pork ribs glazed with a beer barbecue sauce. Tender meat and sweet-smoky taste. Served with small potatoes.

Grilled beef cut (skirt steak), known for its intense flavor. Served with a classic shallot sauce. Fibrous texture but tender if cooked rare.

Raw beef, minced and seasoned, prepared on-site. Fresh, spicy to taste, and melt-in-your-mouth texture. French brasserie classic.

Traditional French sausage made from pork tripe, high-quality certified (5A). Very strong and distinctive taste. For offal lovers.

Hearty Alsatian dish composed of fermented cabbage and an assortment of meats and sausages. Tangy and smoky flavor. Very filling.

Beef stew simmered for a long time in dark beer with gingerbread or brown sugar. Very tender meat and rich sweet-and-savory sauce. Specialty of the North.

Tender chicken breast served with a smooth and colorful puree. Delicate flavor and creamy texture. Comforting and light dish.

Breaded meat cutlet stuffed with cheese and ham, homemade. Served with aligot (mashed potatoes with melted cheese). Very rich and indulgent.

Long pasta served with raw ham and a blue cheese sauce. Salty and powerful cheese taste. Rich pasta dish full of flavor.

Long pasta with fresh and smoked salmon in a lemon sauce. Marine and tangy flavor. Lighter than the cheese version.

Thick piece of grilled salmon served on creamy rice. Accompanied by a sauce of olive oil and herbs. Refined and balanced dish.

White fish fried in a crispy batter, served with fries. Accompanied by a mayonnaise sauce with herbs and pickles. Anglo-Saxon classic.

Extra portion of aligot, a specialty from Aubrac made of mashed potatoes mixed with fresh melted tomme cheese. Stringy texture and cheesy flavor.