Bougnat Bar

Crispy puff pastry filled with melted Saint-Nectaire cheese. Saint-Nectaire is an uncooked pressed cheese from Auvergne, with a nutty and earthy flavor. Both crispy and gooey texture.

Rustic pork pâté served cold in slices. Coarse texture with pieces of meat. Flavorful and seasoned, usually enjoyed with bread and pickles.

Small hot casserole dish containing sautéed oyster mushrooms and a poached egg. The runny egg yolk mixes with the mushrooms to create a rich, earthy sauce.

Green salad topped with warm goat cheese served on toasted bread. Contrast between the freshness of the salad and the warm, melted cheese. A French bistro classic.

Marinated herring fillets served with warm potatoes. Dressed with an oil vinaigrette and often onions and carrots. Salty and tangy taste with a tender texture.

Lyonnaise salad made with frisée (slightly bitter curly lettuce), fried lardons (bacon bits), and a poached egg. The richness of the lardons and the egg yolk balance the bitterness of the lettuce.

A large, hearty meal salad. It combines warm ingredients (potatoes, salted pork belly, fried egg) and cold ones (green salad). Rich, savory, and nourishing.

Firm white fish fillet topped with a creamy sauce of aromatic herbs. Served with fragrant rice. Mild and delicate flavor.

Salt-cured pork ribs (half-salted) slow-cooked until tender. Served with stewed lentils. A rustic and comforting dish with savory flavors.

A beautiful piece of grilled beef, juicy and marbled. Simply served with sautéed potatoes and green salad. A must-have dish for red meat lovers.

Omelette filled with morels, flavorful wild mushrooms with firm flesh. Served with a green salad. Earthy flavor and tender texture.

Very tender pork tenderloin served with a creamy, slightly peppery green peppercorn sauce. Accompanied by a creamy potato gratin. Rich and melt-in-your-mouth.

Grilled beef steak served with green peppercorn sauce, fries, and salad. The meat is rich and the sauce adds a spicy note.

Premium quality chicken breast (yellow chicken) served with homemade mashed potatoes. Tender and comforting dish.

Raw minced and seasoned beef (capers, onions, sauce). Served cold with hot fries and salad. Fresh and flavorful.

Traditional sausage from the Auvergne region accompanied by truffade (a specialty of sautéed potatoes with tomme fraîche cheese). Very hearty and cheesy dish.

Dish composed of two fish (white cod and pink salmon) served with a tangy sorrel sauce and vegetables. Light and refined.

A complete, typical Auvergne meal including a main dish (truffade), charcuterie, cheese, as well as a drink and a coffee. Ideal for discovering regional gastronomy.

Long pasta served with a minced meat and tomato sauce. A comforting Italian classic.

Assortment of charcuterie (salami, ham, pâté) served on a board. Ideal for sharing as an aperitif.

Large assortment combining various charcuterie and cheese pieces. Perfect for sharing with a group.

Airy and rich chocolate dessert. Light and mousse-like texture with an intense cocoa flavor.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the warm/crispy top and the cold/creamy bottom.

Pieces of fresh pineapple, cooked and caramelized, served on a skewer with a scoop of vanilla ice cream. Fruity, warm, and sweet.

Caramelized apple tart baked upside down, with the pastry on top. Served warm with crème fraîche to balance the sweetness.

Classic Italian dessert made with coffee-soaked biscuits, mascarpone cream, and cocoa. Creamy texture and coffee flavor.

Egg whites beaten into peaks, poached and floating on vanilla custard. Often drizzled with caramel. Very light and smooth.

Chocolate cake, cooked on the outside with a molten center. Served warm with English cream. Intense and decadent.

Rustic dessert made of red berries cooked in a thick crepe batter. Firm texture, close to a flan.

Small tart filled with cooked apples, served with a scoop of vanilla ice cream. Simple and classic.