L’Île aux Singes

Fresh Italian stretched-curd cheese with a creamy center, served with tomatoes. Mild and milky flavor. Enjoyed fresh.

Breaded and fried squid rings. Crispy on the outside and tender on the inside. Often served with lemon.

Toasted bread slices topped with warm goat cheese and a drizzle of honey. A classic sweet and savory combination.

Egg baked in a ramekin with cream. Rich and creamy texture. Eaten with a spoon or bread.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor. Use the pick to extract the snail.

Traditional soup made with caramelized onions and broth, often gratinated with cheese and croutons. Rich and comforting flavor.

Large slice of bread topped with a mix of four melted cheeses. Rich and flavorful.

Tartine topped with specialties from the Auvergne region, including dry-cured ham and Cantal cheese. Rustic and authentic taste.

Assortment of various cheeses served on a board. Ideal for sharing as an appetizer.

Board combining cold cuts and cheeses. Offers a variety of savory and creamy flavors. Perfect for sharing.

Selection of cured meats and sausages. Salty and smoky flavors. Enjoyed with bread and pickles.

Selection of fried snacks to eat with your fingers. Crispy and convivial.

Large platter of assorted fried snacks. Ideal for sharing in a group.

Hearty composed salad with chicken and cheese. Fresh and nourishing.

Classic salad with typical ingredients like ham and cheese. Simple and tasty.

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

Beef burger with melted cheese. Juicy and flavorful, served with sides.

Chicken burger, usually breaded or grilled. Served with fries and salad.

Meatless burger, using a vegetable patty. Served with fries and salad.

Breaded fish burger. Crispy and tender, served with fries and salad.

Grilled beef steak flavored with burnt thyme. Tender and juicy meat with a subtle smoky taste.

Thin slices of marinated raw beef. Melts in your mouth texture, served cold with cheese and condiments.

Oven-roasted chicken with a thyme sauce. Crispy skin and tender meat. Served with mashed potatoes.

Ear-shaped pasta served with a creamy truffle-infused sauce. Rich and earthy flavor.

Whole Camembert cheese baked until melted. Served hot for dipping bread and accompanied by cold cuts.

Breaded and fried white fish, served with fries. Crispy and golden.

Duck leg slow-cooked in its own fat. Very tender meat that falls off the bone and crispy skin.

Cream puffs filled with ice cream and topped with hot chocolate sauce. A warm and cold gourmet dessert.

Light and airy chocolate dessert. Creamy texture and intense cocoa flavor.

Italian dessert with coffee, mascarpone, and soaked biscuits. Creamy and flavorful.

Vanilla cream covered with a thin layer of crunchy caramelized sugar. Contrast of textures.

Moist cake soaked in a rum syrup. Served with whipped cream.

Fresh and creamy dairy product, served sweet with accompaniments.

Sweet tart varying according to the day's inspiration.

Selection of three pieces of cheese. Usually served at the end of the meal.

Lunch menu served on weekdays, offering a choice between two dishes (Starter+Main or Main+Dessert) from a daily selection.