Félicie

A specialty from Aubrac consisting of mashed potatoes mixed with melted fresh tomme cheese. The texture is very elastic, stringy, and creamy. It's a comforting and rich dish.

An extra portion of sauce to accompany your dish.

Raw beef tartare prepared traditionally. The meat is minced and seasoned with classic condiments such as capers and onions. Served fresh with fries.

A variation of beef tartare with Mediterranean flavors. It incorporates parmesan, olives, and candied tomatoes. A flavorful and sunny mix.

A rich and gourmet tartare inspired by the Southwest of France. It includes foie gras flavored with cognac and Cantal cheese. Melting texture and luxurious taste.

Beef tartare enhanced with blue cheese from Auvergne and walnuts for crunch. A combination of strong flavors and varied textures. Ideal for cheese lovers.

Beef tartare revisited with Asian aromatics like cilantro and soy. Fresh, light, and fragrant. Offers an exotic touch compared to classic tartare.

A generous burger with Cantal cheese, served with candied shallots for a sweet and savory touch. Accompanied by homemade fries. A gourmet bistro classic.

A very hearty version of the cheeseburger with a double portion of meat. Ideal for very big appetites. Served with fries and salad.

An extra ingredient to add to your burger. You can choose between crispy bacon, Cantal cheese, or spicy chorizo.

Meatless burger with a homemade vegetable patty and melted mozzarella. A flavorful alternative served with fries and salad.

A composed salad with grilled chicken fillets and vegetables. A complete, fresh, and balanced dish.

Salad mixing land and sea with goat cheese on toast and two salmon preparations. Flavorful and rich in textures.

Salad with Italian flavors featuring quality buffalo mozzarella. Fresh and light, ideal for lunch.

Asian-inspired salad with marinated Angus beef and crunchy vegetables. Offers a mix of sweet, savory, and slightly spicy flavors.

A fresh and healthy bowl composed of lentils, smoked salmon, and salmon tartare. A nutritious option inspired by the Hawaiian poke bowl but with a local touch.

Grilled chicken fillet, served simply with a sauce and pasta. Tender and light white meat.

Thin slices of marinated raw beef, served cold with Cantal cheese and pistou. A light and refined dish, very fresh.

Grilled duck foie gras fillet, served with a sweet and savory orange and honey sauce. The meat is pink and tender with crispy skin.

A beautiful, marbled, and juicy cut of beef, grilled to your liking. Served with a creamy béarnaise sauce and potato gratin.

The most tender cut of beef, very lean and melting. Served with pepper sauce to enhance the flavor and potatoes.

Traditional grilled pork sausage. Served with aligot, a potato and cheese puree typical of the Aveyron region.

Duck thigh slowly cooked in its own fat until melting (confit). Served with creamy aligot.

Beef cut selected by the butcher for its flavor. Served with sweet shallots and fries. Flavorful and tender meat.

Traditional sausage made from pork tripe, certified high quality (AAAAA). It has a very pronounced smell and taste. Served with mustard sauce.

A side portion of your choice: homemade fries, vegetables, or other available garnishes. Perfect to complete a meal.

A classic ice cream coupe made with chocolate ice cream, hot chocolate sauce, and topped with whipped cream.

A digestive and refreshing dessert made of lemon sorbet drizzled with vodka. Light and tangy.

Frozen dessert made with seasonal fruits, vanilla ice cream, and whipped cream. Ask your server for the fruits of the moment.

Fruity ice coupe with cassis sorbet and cassis liqueur (crème de cassis). Sweet and fragrant.

Choux pastry filled with vanilla ice cream and covered with a generous hot chocolate sauce. Served with whipped cream and almonds.

A great classic: fresh banana cut in half, accompanied by three scoops of ice cream (vanilla, strawberry, chocolate) and sauce.

An extra serving of hot chocolate, whipped cream, or almonds to make your dessert even more indulgent.

Thin traditional crêpe sprinkled with sugar. Simple and delicious.

Crêpe filled with the famous hazelnut and cocoa spread. Very popular with gourmands.

Crêpe drizzled with Grand Marnier orange liqueur and flambéed when served. Alcoholic and fragrant flavor.

Crêpe served with lemon juice and sugar. A perfect balance between acidity and sweetness.

Crêpe filled with homemade organic chocolate sauce.

Gourmet crêpe combining Nutella spread and fresh banana pieces.