La Calèche

An economical lunch menu allowing you to choose two dishes. Ideal for a quick but complete meal.

The complete menu including all three courses of the meal. Allows you to taste the diversity of the chef's cuisine.

Traditional French charcuterie plate. Rillettes are preserved and shredded pork meat, rich and melting, served with bread.

Assortment of fresh raw vegetables (carrots, tomatoes, cucumbers, etc.) served with vinaigrette. A light and crunchy starter.

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, tasty, and comforting.

Composed salad of tuna and diced vegetables, bound with mayonnaise. Creamy texture and fresh taste.

Green salad topped with warm candied poultry gizzards. The contrast between the fresh salad and the tender, flavorful meat is typical of the Southwest.

Slices of cured raw ham from the Auvergne region. A mountain ham with a salty and fragrant taste.

A hearty meal salad with white ham, Emmental cheese, and eggs. Fresh and nourishing.

Rustic salad with Auvergne flavors, combining potatoes, raw ham, and Cantal cheese. A complete and tasty dish.

A seafood salad with tuna and shrimp. Light yet filling thanks to the potatoes and egg.

Poached Frankfurt sausage served with crispy fries. A simple and popular dish.

Grilled beef cut as you like it. Tender and juicy, served with its garnish.

Tender turkey fillet coated in a creamy Norman sauce (cream and mushrooms). Mild and creamy.

Traditional sausage made from pork tripe, enhanced with a Dijon mustard sauce. Strong taste and firm texture, for offal lovers.

Beautiful marbled and grilled piece of beef, known for its flavor. Generously served.

Extra portion of side dish. Choose between fries, green salad, or vegetables.

Homemade pâté made with poultry livers. Creamy texture and rich flavor, ideal for spreading on bread.

Veal ragout simmered for a long time in a creamy white sauce with small vegetables. A very comforting traditional French dish.

Smoked sausage served with mashed potatoes mixed with cheese, inspired by Aligot from Aubrac. A rich and stringy dish.

Selection of classic French cheeses: soft cheese (Camembert) and pressed cheeses (Emmental, Cantal). Served with bread.

Blue cheese made from sheep's milk. Strong, salty, and pungent taste, melting texture.

Airy and intense dark chocolate dessert. Light and foamy texture.

Egg custard with liquid caramel. Smooth and melting texture, sweet and vanilla flavor.

Sweet tart prepared according to the day's inspiration, often with seasonal fruits.

Cooked and golden apples with sugar, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

A coffee accompanied by a selection of several mini homemade desserts. Ideal for tasting a bit of everything.