L'Auberge de Gentilly

An economical lunch deal including two courses. Choose between a starter and a main, or a main and a dessert.

A complete lunch meal including a starter, the dish of the day, and a dessert.

The complete lunch experience including starter, main, dessert, coffee, and a drink of your choice (wine, beer, or non-alcoholic).

A fresh salad composed of tomato slices and mozzarella cheese, seasoned with olive oil and herbs.

A selection of cold sliced meats, such as sausage, cured ham, and pâté.

Stewed chicken in a creamy white sauce, served with aromatic basmati rice. A comforting and mild dish.

Pasta served with a rich sauce made with eggs, cheese, bacon, and black pepper.

Lamb stew slowly simmered in the Moroccan style with peas, artichoke hearts, and potatoes. Tender and fragrant.

Raw minced beef, seasoned, served with homemade fries. Fresh and flavorful.

Pan-fried chicken fillet coated in a creamy sauce. Tender and flavorful.

Seared duck breast, served pink with a peppery sauce.

Thick, tender, and lean grilled beef steak (rumsteak), served with a pepper sauce.

Grilled sirloin steak accompanied by an emulsified butter and tarragon sauce.

Marbled and juicy beef steak, served with a rich Roquefort blue cheese sauce.

Grilled salmon fillet served with a virgin sauce made with olive oil, lemon juice, and herbs.

Cod fillet (white fish) served with a light sauce of olive oil and aromatics.

Portion of homemade fries, golden and crispy.

Extra portion of sauce of your choice to accompany your dish.

Mountain-inspired burger with melted Reblochon cheese and country ham.

Burger topped with a Roquefort blue cheese sauce, with a strong and creamy taste.

Burger topped with Comté, a French pressed cheese with a fruity taste.

The house's signature burger.

Traditional mixed salad with tuna, hard-boiled eggs, olives, and fresh vegetables.

Typical Auvergne salad, often garnished with cured ham and local cheese (Bleu or Cantal).

The chef's special large mixed salad.

Steamed wheat semolina served with a rich broth of various vegetables and chickpeas. Vegetarian dish.

Couscous served with three grilled spicy merguez sausages.

Couscous with chicken and merguez sausages.

Couscous served with beef and merguez.

Couscous topped with a grilled meat skewer and merguez.

Homemade royal couscous with an assortment of three meats: chicken, lamb, and merguez.

The most complete version of couscous with four different types of meat.

Lamb slowly roasted on a spit or in the oven, served with garlic sautéed potatoes. Tender and confit.

Sweet and savory or savory Moroccan stew, slow-cooked with lamb, peas, and artichokes.

Chicken stew with preserved lemon and olives. Tangy and fragrant flavors.

Two skewers of marinated and grilled beef cubes.

Grilled assortment including two meat skewers and two merguez sausages.

Combination of grilled lamb skewer and spicy sausage.

Large platter of assorted grilled meats for hearty appetites.

Grilled sirloin steak served with a merguez sausage.

Extra merguez sausage.

Light and refreshing blonde beer.

Hopped blonde beer with citrus notes and a pronounced bitterness.

Mixture of beer, lemonade, and grenadine syrup. Sweet and colorful drink.

Abbey-style beer, richer and maltier.

Beer mixed with Picon, a bitter orange aperitif.

Table red wine.

Rhône Valley red wine, generally full-bodied and spicy.

Beaujolais red wine, fruity and light.

Moroccan red wine.

Rosé wine.

Moroccan grey wine (pale rosé).

Table white wine.

Young, light, and slightly sparkling Portuguese white wine.

French sparkling wine from Champagne.

Red wine by the glass or carafe.

White wine by the glass or carafe.

Red wine by the glass or carafe.

Portuguese wine by the glass or carafe.