Brasserie La Verrière

Hard-boiled eggs with yolks mixed with mayonnaise and citrus, then returned to the whites. A classic, creamy, and fresh starter.

Marinated herring fillets in oil served with warm potatoes. A traditional bistro dish with savory and melting flavors.

Pastry charcuterie made of meat filling cooked in puff or shortcrust pastry. Flavorful and textured, served cold in slices.

Snails served in their shells with parsley and garlic butter. Tender texture and rich herbal flavor. To be eaten with special picks.

Salad of assorted tomatoes served with a ball of creamy Italian fresh cheese (burrata). Dressed with balsamic cream for a sweet and tangy touch.

Raw salmon cubes mixed with fresh mango and lime. A fresh, sweet-salty, and tangy dish.

Slices of smoked salmon served cold. Silky texture and delicate smoky flavor. Often accompanied by toast and lemon.

Oven-baked chicken thigh with thyme. Crispy skin and tender, herb-infused meat.

Tubular pasta served with a creamy truffle-flavored sauce. A rich dish with a pronounced mushroom taste.

Small stuffed pasta baked with an Italian blue cheese sauce. Melting, creamy, and intensely flavored.

Traditional pork sausage from the Auvergne region, served with mashed potatoes. A rustic and comforting dish.

Beef burger served with fries. Choice between classic cheddar or local blue cheese for a stronger flavor.

Meat-free version of the burger, served with fries and salad. Vegetarian filling replacing the steak.

Thin slice of breaded and fried veal, accompanied by pasta with tomato sauce. Crispy on the outside and tender on the inside.

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

Long-fibered beef, grilled and served with a shallot sauce. Juicy and flavorful meat, accompanied by small potatoes.

Large grilled beef cut (300g) served with a creamy pepper sauce. Marbled and tender meat.

Thick salmon fillet served with a Thai-inspired sauce and rice. Exotic flavors and melting fish.

Thick piece of cod (white fish) served with an olive oil and herb sauce, accompanied by a vegetable stew.

Raw fish marinated in citrus juice (cooked by acid). Fresh, tangy, and light, served with salad.

An extra side dish of your choice from the available vegetables and starches.

A complete menu for children including a main course (meat or hot sandwich), a sweet dessert, and a drink.

Assortment of charcuterie (salami, ham, terrine) from Maison Conquet. Ideal for sharing.

Selection of aged cheeses served with black cherry jam. For sharing.

Board combining charcuterie and cheeses. Perfect for tasting a bit of everything during aperitif time.

Assortment including Aveyron specialties (farçous), spreads, fritters, and seafood.

Regional burger with Cantal cheese and a beef steak. Garnished with fresh vegetables and optionally bacon.

Cream cheese cake on a biscuit base, served with fruit compote. Creamy and fruity.

Large choux pastry filled with ice cream or cream, topped with hot chocolate sauce and sprinkled with toasted hazelnuts.

Thick slice of brioche dipped in a milky mixture then pan-fried in butter. Served warm with caramel and cream.

Mixture of fresh seasonal fruits, accompanied by meringue and lightly flavored with rosé champagne.

Selection of aged cheeses, served as dessert or before dessert.

Coffee or tea served with a selection of several mini-desserts (mignardises).

Mixed drink, available with or without alcohol.

Hot chocolate and milk drink.

Glass of sparkling water.

Glass of fruit juice.

Glass of still water.

Cola soda.

Sweet lemon-flavored carbonated drink.

Beer from the Gallia brewery (Paris), 50cl format.

Non-alcoholic blonde beer in a bottle.

Local wine from Aveyron (AOC Millau). Available in red, white, or rosé.