La Table d’Anatole

Land snails served in their shells, stuffed with garlic and parsley butter. The texture is tender and slightly chewy, with a rich, herbaceous flavor. To be enjoyed hot using special tongs and a small fork, often accompanied by bread for the sauce.

Marinated fish fillets served with warm small potatoes. The herring has a characteristic salty and smoky flavor that contrasts with the sweetness of the potatoes. A French bistro classic, to be eaten as is.

Hard-boiled eggs served with freshly made mayonnaise. A simple and creamy dish, offering a smooth texture. Eaten cold as a starter, often accompanied by a little salad or bread.

Preparation of minced and seasoned meat, cooked in a terracotta mold. The flavor is rustic and meaty, varying depending on the meats used. Served cold, it is generously spread on country bread, often with gherkins.

Baked beef bone containing rich, fatty marrow. The marrow has a melting texture, almost like butter, with a pronounced meaty flavor. To be spread warm on the provided toasted bread, sprinkled with coarse salt.

Special starters changing daily according to the chef's inspiration and market products. Ask the waiter for today's options.

Salad made with romaine lettuce, grilled chicken, parmesan, and croutons, dressed with a creamy sauce. The taste is rich, savory, and umami thanks to the cheese and dressing. A complete and fresh dish, perfect for lunch.

Salad mix topped with warm breaded goat cheese or on toast, accompanied by smoked duck and pear. The combination of melting warm cheese, salty duck, and sweet pear offers a savory sweet-and-salty balance. Eaten as a light main course.

Hearty salad featuring products from the Auvergne region: raw ham, Cantal cheese, and potatoes. It's a rustic salad, rich in local flavors. Ideal for lovers of cured meats and cheese.

Thick, lean beef steak, grilled to your preference. The meat is tender with a pronounced beef flavor. Served with fries and salad, to be enjoyed with your choice of sauce.

Raw Limousin beef, knife-cut and seasoned (capers, onions, sauce). Fresh and tender texture, with a flavor enhanced by the seasoning. A French classic for raw meat lovers.

Marbled and juicy beef cut, renowned for its rich flavor due to intramuscular fat. Grilled, it offers a melting texture. Served generously with fries and salad.

Very large beef cut (sirloin) intended for two people. The meat is firm yet tender with a pronounced flavor. Ideal for sharing a convivial moment over good red meat.

Gourmet burger prepared with a ground beef patty, brioche bun, and a topping chosen by the chef. Savory and hearty, served hot with homemade fries. Usually eaten with hands or cutlery.

Duck leg slow-cooked in its own fat until meltingly tender, with crispy skin. Rich and intense flavor. Served with small potatoes, it's a traditional dish from southwestern France.

High-quality certified pork tripe sausage (AAAAA), served grilled. It has a very pronounced aroma and taste that appeals to connoisseurs. Served with a tangy mustard sauce to balance the richness of the meat.

Pan-fried veal liver slice, served tender and pink, garnished with candied shallots. Very fine texture and delicate ferrous taste. Served with creamy mashed potatoes, it's a classic and comforting dish.

Beef stew simmered for a long time in red wine with vegetables. The meat is extremely tender and falls apart with a fork. A rich and flavorful stew, emblematic of French cuisine.

Premium quality roasted chicken (Label Rouge), guaranteeing firm and flavorful meat. Golden and crispy skin, juicy flesh. Simply served with homemade fries for a traditional and popular meal.

Cod loin (white fish) cooked to perfection, served with a virgin sauce (olive oil, lemon, and herbs). White, flaky, and delicate flesh. Accompanied by pan-fried vegetables for a light and healthy meal.

Main courses vary daily according to the market and the chef's mood. Consult the blackboard or ask the staff for the day's suggestions.

Selection of aged French cheeses, served with bread. Varieties change seasonally. Usually enjoyed after the main course and before dessert.

Sharing platter composed of cured meats (ham, sausage), cheeses, or a mix of both. Served with bread and often gherkins. Ideal for an aperitif or a convivial meal.

Rich vanilla cream-based dessert, topped with a layer of crunchy caramelized sugar. Delicious contrast between the warm, crisp top and the cold, creamy custard below. Break with a spoon.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and airy texture with a pronounced coffee flavor. Served chilled.

Individual chocolate cake baked so that the center remains liquid and molten. Served warm with a scoop of cold vanilla ice cream for a temperature contrast. Intense chocolate flavor.

Small leavened cake generously soaked in a dark rum syrup. Spongy and moist texture, sweet and alcoholic flavor. Often served with whipped cream.

Refreshing and digestive dessert made of lime sorbet drizzled with vodka. Tart and icy taste with an alcoholic kick. Perfect for finishing a hearty meal.

Ice cream or sorbet scoops in various flavors. Refreshing and sweet. Ideal for a light finish to a meal.

Special desserts prepared daily by the pastry chef. Ask for the day's selection.

An espresso coffee served with a selection of several small miniature desserts (mignardises). Allows you to taste several sweets without choosing a full dessert.

A cup of tea served with a selection of small miniature desserts, identical to the gourmet coffee but with tea.