Bistro Mauzac

Traditional soup made with caramelized onions and beef broth, often served gratinated with cheese and croutons. Rich, savory, and comforting flavor.

Raw salmon fillet marinated in a mixture of salt, sugar, and dill. The texture is melt-in-your-mouth and the flavor is delicate and fragrant.

Cooked lentils served as a salad, topped with a poached egg whose runny yolk mixes with the lentils. A simple and nourishing dish.

Whole Camembert cheese baked until melted and runny, seasoned with garlic and parsley. To be enjoyed by dipping bread directly into the hot cheese.

Homemade duck or goose foie gras terrine. Creamy texture and rich, buttery taste. Usually served with toast.

Green salad topped with toasted bread slices with melted goat cheese, drizzled with honey. A classic combining the saltiness of cheese and the sweetness of honey.

A complete and balanced composed salad with chicken, rice, egg, and fresh vegetables. Dressed with an Asian-inspired vinaigrette.

Rustic and hearty salad topped with potatoes, cured ham, Cantal cheese, and a fried egg. Ideal for big appetites.

Large composed salad with a variety of ingredients including mushrooms, potatoes, and toasted Poilâne bread. A complete meal on a plate.

Raw minced beef seasoned (capers, onions, sauce), served with fries. Tender and fresh texture, zesty flavor.

Burger served with fresh avocado and homemade fries. A modern and creamy twist on the classic burger.

The house's signature burger, served with fries.

Roasted farm chicken, served with homemade fries. A classic, simple, and tasty dish with golden, crispy skin.

Fresh market fish, prepared according to the chef's inspiration and the day's catch.

Grilled sausage served with aligot, a mashed potato dish mixed with fresh tomme cheese, giving it an elastic and stringy texture. A rich and comforting specialty from Aubrac.

Sausage made from pork offal, AAAAA certified (guarantee of superior quality), oven-baked. Very pronounced and characteristic flavor, served with potatoes.

Creamy risotto slow-cooked in broth, flavored with truffle oil. A rich and aromatic vegetarian dish.

Piece of beef chosen by the butcher, grilled and served with the sauce of the day and fries. For red meat lovers.

Duck leg slow-cooked in its own fat, making the meat very tender and the skin crispy. A great classic from the Southwest of France.

Assortment of charcuterie and cheeses served on a wooden board. Ideal for sharing as an aperitif.

Selection of various charcuterie (ham, sausage, terrine) served on a board.

Selection of aged cheeses served on a board, with bread.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper.

Omelette filled with pieces of ham and melted cheese.

Hot sandwich on white bread, ham and cheese, usually gratinated. Crispy and melting.

Like a croque-monsieur (hot ham and cheese sandwich), but topped with a fried egg.

Portion of homemade french fries.

Menu specially designed for children under 10 years old, including a main course with fries and an ice cream for dessert.

Thin and crispy apple tart, served warm with a scoop of vanilla ice cream.

Chocolate cake with a molten center, served with a runny vanilla-flavored crème anglaise.

Vanilla cream dessert topped with a layer of hardened caramelized sugar. Delicious contrast between cold creaminess and hot crispiness.

Espresso coffee served with a selection of several mini-desserts. Perfect for tasting everything.

Seasonal fruits baked under a layer of crumbly, crispy shortcrust pastry.

A scoop of ice cream or sorbet, flavor of your choice.