Café de la Mairie

Artisanal pork terrine prepared with prunes and a touch of Cognac. A rustic starter with a rich and flavorful texture. To be enjoyed with fresh bread.

The great classic of Parisian bistros: hard-boiled eggs served with homemade mayonnaise seasoned with whole grain mustard. Simple, creamy, and comforting.

Selection of artisanal charcuterie from Maison Mas. Ideal for nibbling at the start of a meal with a glass of wine.

Duck foie gras, a delicate and melting delicacy with a rich, buttery flavor. Usually served with toasted or brioche bread.

Half avocado filled with pink shrimp and topped with creamy cocktail sauce. A retro and timelessly fresh starter.

Green lentil salad served warm or cold, topped with a poached egg with a runny yolk. A healthy and nourishing dish.

Creamy Italian fresh cheese with a creamy center served with heirloom tomato varieties. A fresh and milky combination, seasoned with olive oil.

Sweet and savory composed salad with warm goat cheese on toast, apple slices, honey, and walnuts. Crunchy and melting.

Hearty American salad with chicken, crispy bacon, hard-boiled egg, avocado, tomatoes, and blue cheese. A complete meal in a plate.

Crispy frisée salad with warm smoked bacon bits, croutons, and a soft-boiled egg. A brasserie classic, often enhanced with a mustard vinaigrette.

Large composed salad featuring seafood: salmon, shrimp, and tarama, accompanied by potatoes. Fresh and oceanic.

Mini or sliced version of the croque-monsieur, ideal for an aperitif. Toasted sandwich bread, ham, and melted cheese.

Assortment of charcuterie from Maison Mas (saucissons, hams, terrines) served on a wooden board. Perfect for sharing.

Selection of aged French cheeses, offering a variety of textures and intensities. Served with bread.

The best of both worlds: a platter combining artisanal cured meats and aged cheeses. Convivial and gourmet.

A fresh vegetarian alternative offering an assortment of vegetables prepared in different ways (raw, cooked, marinated).

Assortment of seafood including fried calamari, truffle-flavored tarama, smoked salmon, rollmops (marinated herring), and shrimp.

The ultimate platter for the indecisive or large groups, bringing together a complete assortment of the house's sharing specialties.

Tarama (fish roe emulsion) flavored with truffle for a refined touch. To be spread on bread or blinis.

Dried and aged pork sausage, served in slices. A simple and traditional charcuterie to snack on.

Rings of calamari coated in batter and fried until golden and crispy. Usually served with lemon or a sauce.

Hot sandwich on toast bread, filled with ham and melted Comté cheese, gratinated in the oven. A French café staple.

Like the croque-monsieur with Comté, but topped with a fried egg (the 'hat' of the lady). Rich and flavorful.

Simple and runny omelette made with three eggs, served with a green salad. Can be enhanced with additional ingredients.

Slice of toasted bread topped with mashed avocado, smoked salmon, and a runny yolk egg. A modern and complete dish.

A complete menu for children including a main course with side, a dessert, and a diluted syrup.

Generous (350g) and marbled piece of French beef. Grilled and served with sautéed potatoes and green vegetables.

High-quality pork chop from the Aveyron region, juicy and flavorful. Accompanied by homemade mashed potatoes.

Gourmet burger with Auvergne flavors, featuring melted Cantal cheese, smoked bacon, and caramelized onions. Served with fries.

Duck leg slow-cooked in its own fat until tender and golden. A great classic from the Southwest, served with potatoes.

Tender and flavorful piece of beef, served rare or medium, with a sauce of sweet and confit shallots. Accompanied by fries.

Quality chicken with firm and flavorful meat, roasted in the oven. Served with its rich cooking juices and green beans.

Raw Charolais beef, knife-cut (not minced) and seasoned. Chewier texture and authentic taste. Served with fries and salad.

Diced raw marinated salmon, mixed with avocado, pomegranate seeds, and sesame for a fresh and fruity texture mix.

Pasta served with a spicy tomato sauce (Arrabiata) and topped with creamy burrata to soften the heat.

Supplement to replace the standard side dish of your meal with an Auvergne specialty (cheese mashed potatoes).

Grilled sausage served with your choice of aligot (runny fresh tome cheese mashed potatoes) or truffade (potatoes sautéed with cheese).

Plate composed of your favorite Auvergne specialty (aligot or truffade), accompanied by local ham and a green salad.

Vegetarian and lighter version, served only with a green salad to accompany the melted cheese.

A simple portion of Aligot (elastic cheese mashed potatoes) or Truffade (potatoes gratin with Cantal cheese).

Plate featuring two varieties of cheese to finish the meal on a savory note.

Egg custard topped with liquid caramel, a traditional family recipe. Smooth and melting texture.

Caramelized apple tart, served warm with thick crème fraîche. Can be flambéed with apple liqueur.

Poached meringue floating on crème anglaise, here enhanced with salted butter caramel and peanuts for crunch.

Homemade chocolate mousse, airy and rich in cocoa, served at will for the greedy.

Tart prepared daily according to the chef's inspiration and seasonal fruits.

Dense and melting chocolate cake with walnut pieces, served with a scoop of caramel ice cream and whipped cream.

Creamy fresh cheese or fromage blanc, simply served with honey or a red fruit coulis.

An espresso coffee accompanied by a selection of several miniature desserts.

Same concept as the gourmet coffee, but served with a tea of your choice.

Ice cream or sorbet cup with two flavors of your choice from the selection.

Classic ice cream cup made with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Ice cream cup with coffee or chocolate, topped with corresponding ice cream and a generous dollop of whipped cream.

Classic thin crêpe sprinkled with sugar. Simple and delicious.

Crêpe served with fruit jam.

Crêpe topped with real homemade hot chocolate sauce.

Crêpe filled with hazelnut and cocoa spread.

A gourmet addition of a scoop of ice cream or whipped cream to accompany your crêpe.

Classic breakfast formula including a hot drink, freshly squeezed orange juice, and a Viennoiserie or toast.

Hearty breakfast or brunch, including hot drink, juice, croissant and toast, as well as an egg dish and a dairy product.

House creation cocktail.

House creation cocktail.

Classic cocktail based on almond liqueur (Amaretto), lemon juice, and sugar. Sweet and tangy.

Bitter Italian aperitif cocktails based on Campari and red Vermouth.

Selection of classic cocktails upon request.

Signature cocktail.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso.