Café L'Arsenal (EURL)

Lunch menu offering a choice between Starter + Main Course or Main Course + Dessert. Dishes change daily according to the blackboard. An economical and quick option for lunch.

Traditional soup made with beef broth and caramelized onions. Served with toasted bread and a layer of melted, gratinated cheese on top.

Hot soup prepared with a mix of seasonal vegetables. A light and comforting starter.

Slices of rustic country pâté served with bread and pickles. Firm texture and seasoned meat taste.

Mixed assortment including two types of cheese and three varieties of cured meats. Ideal for sharing or a light meal with bread.

Selection of four dried or prepared meats (such as cured ham, salami, terrine). Served with bread and condiments.

Whole duck foie gras from the Aveyron region. Rich, creamy, and melt-in-your-mouth texture. Usually served with toast.

Traditional dry sausage from Aveyron. Seasoned and dried pork meat, cut into thin slices. Rustic and flavorful taste.

Hearty salad with chicken pieces, Emmental cheese, tomatoes, and hard-boiled egg. A complete and balanced dish.

Regional salad with Cantal cheese, cured ham, and sautéed potatoes. A mix of hot and cold, rich in flavors.

Classic salad served with hot goat cheese on toast, accompanied by tomatoes and egg. The cheese is melted and creamy.

Hearty salad with Roquefort cheese (blue), cured ham, potatoes, and a fried egg. Intense and savory flavors.

French version of the hot dog using crispy baguette bread, a hot sausage, and gratinated Emmental cheese.

Two Frankfurt-style sausages served hot with sautéed potatoes as a side. A simple and popular dish.

Classic sandwich in a fresh baguette with cooked ham (Paris ham) and butter. Simple and iconic.

Baguette sandwich filled with cooked ham and Emmental cheese. A popular lunch combination.

Baguette sandwich generously filled with ham, cheese, lettuce, and fresh tomatoes.

Savory crêpe filled with ham and melted cheese. Served hot with a small green salad.

Savory crêpe filled with tender potatoes and melted cheese. A comforting dish served with salad.

Simple omelette prepared with 4 beaten eggs, seasoned with salt and pepper. Fluffy texture.

4-egg omelette filled with diced cooked ham.

Rich omelette inspired by the Aubrac region, with potatoes, cured ham, and melted Cantal cheese.

Forest omelette with potatoes and ceps (mushrooms). Woody and earthy flavor.

Hot gratinéed sandwich made with country bread, ham, and cheese. Crispy on the outside and melting on the inside.

Variation of the croque-monsieur with tomatoes and Provence herbs for a Mediterranean flavor.

Croque-monsieur topped with a fried or sunny-side-up egg. The runny yolk adds creaminess.

Iconic dish from Aubrac. Fresh grilled sausage served with aligot, a mashed potato dish mixed with fresh tome cheese, giving it an elastic and stringy texture.

Specialty from Auvergne. Potatoes sautéed with garlic and mixed with young Cantal cheese (tome) until melted. Served with cured ham.

Duck leg slow-cooked in its own fat until very tender, then grilled to make the skin crispy. Rich and flavorful.

Burger made with a minced steak, melted cheese, and classic toppings in a burger bun. Served with fries.

Raw minced beef seasoned in the Provençal style with olive oil and herbs. Served fresh.

Grilled beef cut (flank steak, sirloin, or other) served with a typical Auvergne side dish or sauce (often cheese or cured meat).

Simple grilled minced beef steak. Can be ordered with a fried egg on top.

Gourmet variation of the cheeseburger where aligot (cheese mash) replaces or accompanies the classic cheese, or is served as a side.

Potatoes cut into pieces and pan-fried.

Assortment of green vegetables (beans, broccoli, etc.) steamed or sautéed.

Portion of aligot served alone. Mashed potatoes mixed with fresh tome cheese, famous for its stringy texture.

Bowl of fresh lettuce with vinaigrette.

The chef's special dessert that changes daily.

Rich chocolate cake with a warm, liquid center. Often served with custard or ice cream.

Creamy vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Traditional homemade pastry custard, served by the slice. Firm and creamy texture.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with thick fresh cream.

Cold coffee cocktail, based on vodka, espresso, and coffee liqueur.

Rich hot chocolate topped with a generous portion of whipped cream.

Black coffee topped with whipped cream.

Special sweet crêpe flavored with Grand Marnier liqueur and served with jam.

Thin crêpe with sugar, simple and delicious.

Crêpe filled with chocolate and hazelnut spread.

Crêpe drizzled with sweet honey.

Crêpe filled with fruit jam (strawberry, apricot, etc.).

Selection of digestive spirits and liqueurs served in 4cl doses. Ideal for ending the meal.

Portion of cheese, choice of Cantal (pressed cheese from Auvergne) or Goat's cheese.

Soft cheese with a bloomy rind, creamy and fragrant.

Choice between Saint-Nectaire (creamy texture, hazelnut flavor) or Roquefort (powerful sheep's blue cheese).

Tasting plate with two varieties of cheese.

Tasting plate with three varieties of cheese.

Large tasting platter with four varieties of cheese.

Two scoops of artisanal ice cream from Aveyron, choice of flavors.

Frozen dessert composed of coffee ice cream, cold sweetened coffee, and whipped cream.

Lime sorbet drizzled with vodka.

Cup of vanilla ice cream topped with hot chocolate sauce and whipped cream.

Frozen dessert composed of chocolate ice cream, cold chocolate, and whipped cream.

Creamy drink made from milk and artisanal ice cream, blended.

Glass of Vittel mineral water or sweetened sparkling lemonade.

Light and refreshing German blonde beer (Pilsner).

Dark beer from Northern France, with roasted and caramelized notes.

India Pale Ale beer, aromatic with a pronounced bitterness and fruity notes.

White wheat beer, cloudy, with notes of citrus and spices.

Selection of red wine of the month.

Red wine from Aveyron (AOC Estaing), often fruity and light.

Red wine from the Marcillac appellation, made from the Fer Servadou grape. Notes of red fruits and spices.

Red wine from Bordeaux, round and full-bodied with black fruit aromas.

Organic red wine from the Rhône Valley, spicy and warm.

Red wine from Beaujolais, light and fruity, made from the Gamay grape.

Light and delicate red wine from the Pays d'Oc, with cherry aromas.

Local rosé wine from Aveyron, fresh and dry.

Rosé wine from Corsica, pale and aromatic, evoking sun and sea.

Prestigious rosé wine from Provence, elegant, fine, and very pale.

Dry and fruity white wine made from the Chardonnay grape.

White wine made from Sauvignon, crisp and aromatic.

Local white wine from Aveyron, dry and floral.

Prestigious white wine from the Loire Valley, dry, mineral, and very aromatic.

Classic organic espresso.

Espresso diluted with hot water (Americano).

Espresso with a drop of hot milk.

Decaffeinated coffee.

Double shot of espresso.

Large black filter or long coffee.

Espresso topped with milk foam.

Coffee mixed with hot milk.

Hot drink made with cocoa and milk.

Drink based on espresso and hot foamed milk.

Buttery viennoiserie in the shape of a croissant.

Buttered slice of baguette, often served with jam.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Hot drink based on rum, hot water, lemon, and honey.

Selection of black, green, or flavored teas.

Herbal teas without caffeine.

Flavored iced tea.

Various sodas and fruit juices.

Freshly squeezed orange juice.

Fresh lemon juice served with water and sugar.

Typical aniseed liqueur from the South of France, served with fresh water.

White wine mixed with cassis cream (Kir).

Other classic alcoholic aperitifs.

Fortified wines or bitter aperitifs.

Kir prepared with apple and chestnut liqueur.

Blended Scotch whisky.

American Tennessee whiskey.

Premium Scotch whisky aged 12 years.

Sparkling wine.

Glass of authentic French Champagne.

Full bottle of Champagne selected by the establishment.