BORIA

A sharing platter composed of vegetarian spreads. Includes various dips like hummus and tapenade, accompanied by bread and vegetables.

Assortment of various cured meats. Ideal for an aperitif, usually served with bread.

Selection of aged cheeses served on a platter. Perfect for tasting a variety of regional dairy flavors.

Platter combining cured meats and cheeses. Offers the best of both worlds for an aperitif.

Gourmet dish of fries topped with melted Cantal cheese and smoked bacon. A rich and flavorful version of cheese fries.

Savory fritters made with choux pastry and Cantal cheese. Served crispy with a spicy sauce and a flavored mayonnaise.

Creamy potimarron squash velouté with a low-temperature cooked egg and mushrooms. Bacon and jus add a smoky and savory touch.

Light and airy starter based on Bleu d'Auvergne cheese prepared with a siphon. Sweet and savory combination with pear and walnuts.

Avocado toast on soft Japanese bread (tangzhong). Topped with fresh goat cheese and pickles for acidity.

Small breaded and fried bites filled with vegetables, crispy on the outside and melting on the inside. Served with an aromatic mayonnaise.

Fresh and vegetarian composed salad mixing sweet and savory with fruits and feta. Falafels add crunch.

Gourmet salad with breaded warm goat cheese and cured ham. Accompanied by fruits like apple and fig for a balance of flavors.

Local version of the famous American Cobb salad with Bleu d'Auvergne cheese. Rich in protein with chicken, bacon, and egg.

Revisited Southwestern salad with duck (breast and gizzards) and an Asian touch (shiitake mushrooms, Thai vinaigrette). Hearty and flavorful.

Fusilli pasta served with a red pesto sauce and Italian cheeses (pecorino, burrata). A rich and creamy vegetarian pasta dish.

Complete Asian-inspired bowl with seasoned rice, marinated tofu, and various vegetables. Includes spicy homemade kimchi and sweet potatoes.

Vegetarian burger with a vegetable patty and goat cheese. Served with sweet potato fries.

Raw beef cut by hand and seasoned, served traditionally or pan-seared briefly. Accompanied by fries.

Generous beef cut (300g) of Simmental breed, known for its tenderness. Served with a potato and cheese rösti.

Top quality pork shoulder cooked for a long time until tender. Accompanied by exotic flavors like lemongrass and coconut.

Stuffed and rolled poultry (ballotine), served with autumn accompaniments like chestnuts and cauliflower. Tender and refined texture.

Crispy breaded chicken burger. The addition of creamy burrata and pesto gives it an Italian touch.

Classic Charolais beef burger with Cantal cheese and smoked bacon. Served with fries.

Squid marinated in saffron, accompanied by potatoes and Asian cabbage. The chorizo espuma adds a spicy note.

Large prawns served with aromatic lemongrass rice. A dish with fresh and tangy flavors.

Salmon fillet served with root vegetables and a lemon butter sauce. Granny smith apple adds crunch and acidity.

Individual portion of a cheese of your choice from the selection offered.

Tasting platter composed of three cheeses to choose from the list.

Large platter presenting the entire selection of aged cheeses. Ideal for sharing.

Dessert featuring orange prepared in multiple textures, paired with intense dark chocolate. Fresh and aromatic.

Original creation combining the sweetness of lychee with the earthy flavor of beetroot. Served with lemon sorbet for freshness.

Soft slice of brioche soaked and pan-fried. Served very indulgently with caramel, ice cream, and original whipped cream.

Chocolate cake with a molten center, accompanied by raspberry mousse and sorbet for acidity. A revisited classic.

Fresh and exotic fruit soup based on mango and passion fruit. Light and fruity.

Espresso coffee served with an assortment of miniature desserts. Ideal for tasting several sweets.

Tea served with an assortment of miniature desserts. Alternative to the coffee gourmand.