L'Annexe

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy mayonnaise sauce. Simple and tasty.

Traditional charcuterie prepared by Maison Conquet. Served with country bread and often gherkins. Rustic texture and seasoned meat flavor.

A warm and comforting soup made with caramelized onions. It is topped with bread and melted, gratinéed Laguiole cheese. Eaten with a spoon, mixing the stringy cheese into the broth.

An assortment of regional cured meats and cold cuts (ham, sausage, terrine). Ideal for sharing as an appetizer or starter. Enjoyed with bread.

A selection of local cheeses, likely from Auvergne or Aveyron (such as Laguiole or Roquefort). Served with bread.

The best of both worlds: a varied assortment of regional cold cuts and cheeses. Perfect for sharing and tasting everything.

Tubular pasta served with a rich beef and tomato sauce. A warm and filling dish.

Pasta served with a variety of seasonal vegetables cooked while maintaining a firm texture. A lighter, plant-based option.

Chicken pieces quickly stir-fried with vegetables. Inspired by Asian cuisine, often seasoned with soy sauce.

A hamburger topped with local ingredients, likely regional cheese (like Laguiole) and Aubrac beef. Served with freshly cut fries.

Iconic dish from Aubrac. A mashed potato mixture with fresh tomme cheese, giving it a very elastic and stringy texture. Served with grilled pork sausage.

Raw Aubrac beef, hand-chopped and seasoned (capers, onions, sauce). Served fresh with homemade fries.

A thick piece of grilled Aubrac beef. Tender and flavorful meat. Served with homemade fries.

A nice slice of veal, white and tender meat, served with creamy mashed potatoes prepared on-site.

A composed salad without animal products. Quinoa base mixed with fresh vegetables for a healthy and light meal.

The famous Caesar salad with grilled chicken, parmesan shavings, croutons, and a creamy dressing. An international classic.

A regional salad highlighting products from Aveyron: local cured ham and Laguiole cheese. Hearty and tasty.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper. Soft texture.

Omelette filled with melted cheese. Tasty and rich.

The classic complete omelette, filled with diced ham and melted cheese.

Omelette with assorted vegetables.

Hot sandwich on white bread, filled with ham and cheese, often gratinated on top. A quick lunch essential.

Like a croque-monsieur (ham and hot cheese), but topped with a fried egg.

Plate offering two types of aged cheeses. Usually served before the sweet dessert or in its place.

Airy and rich chocolate dessert. Light and foamy texture, intense cocoa flavor.

Creamy vanilla dessert, covered with a thin layer of brown sugar caramelized with a torch. Contrast between the hot/crunchy top and the cold/creamy bottom.

Traditional childhood dessert. Rice slowly cooked in sweetened and vanilla-infused milk until a creamy texture is achieved.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting everything.

Thin pancakes cooked in a pan, sprinkled with sugar.

Crêpes served with fruit jam.

Crêpes filled with chocolate and hazelnut spread.

Crêpes drizzled with orange liqueur (Grand Marnier) and flambéed at the time of serving. Taste of warm alcohol and orange.

Creamy yogurt ice cream, served with a topping and crunchy shards of your choice.

Bright orange Italian cocktail. Mix of Aperol (bitter), sparkling wine (Prosecco), and sparkling water. Sweet-bitter and refreshing taste.

Variation of the Spritz using Martini (vermouth) as a base.

Classic Cuban cocktail based on rum, fresh mint, lime, and sugar. Very refreshing.

A more festive version of the Mojito where sparkling water is replaced or supplemented with sparkling wine or champagne.

Simple cocktail mixing rum and cola with a dash of lime juice.

Equal mix of champagne and fresh orange juice. Often consumed at brunch.

Alcohol-free citrus cocktail, topped with tonic. Tart and thirst-quenching.

Sparkling mix of tonic and lemons.

Sweet and sugary drink based on lemonade and orange juice, colored with grenadine.

Alcohol-free version of the Spritz, imitating the bitterness and color of the original.

Alcohol-free version of the Mojito. Refreshing with mint and lime.

Pastis from Marseille. Aniseed liqueur to be diluted with plenty of fresh water.

Bright red Italian bitter, often served with sparkling water or orange juice.

Italian Vermouth, herb-infused wine. White is sweet, red is more full-bodied.

Traditional Burgundian aperitif cocktail. Aligoté white wine mixed with cassis cream.

Prestigious version of Kir where white wine is replaced by Champagne.

Classic cocktail made with Campari, Red Vermouth, and sparkling water.

Assortment of local cold cuts (ham, sausage, terrine) to share.

Selection of aged cheeses to share.

Large platter combining cold cuts and cheeses.

Sharing version of the croque-monsieur, cut into bites for an aperitif.

Portion of fries to snack on.