Le Berlioz

A puff pastry crust filled with a creamy seafood sauce. A classic French hot starter. The contrast between the crispy pastry and the creamy filling is delicious.

Breaded and fried camembert pieces, served with a touch of honey. The outside is crispy and the cheese is melted. A gourmet sweet and savory combination.

Hard-boiled eggs served cold with a salad of small vegetables bound with mayonnaise (macédoine). A simple and fresh traditional starter.

An assortment of seasonal raw vegetables, grated or sliced, seasoned with a vinaigrette. Fresh, crunchy, and light.

A beautiful piece of grilled beef, tender and marbled. Served with Choron sauce (tomato béarnaise). Flavorful and rich in taste.

Tender chicken breast topped with a creamy mushroom sauce, sometimes with cider or Calvados, typical of Normandy. Mild and creamy.

Pan-seared salmon fillet served with a cream and dill sauce. The flesh is tender and the sauce adds a fresh herbaceous note.

Lean and tender beef cut, served with a creamy pepper sauce. A bistro classic, spiced and satisfying.

Pasta served with a rich sauce made from eggs, cheese, and salty bacon. A comforting and creamy dish.

Pasta accompanied by a tomato sauce with mushrooms, bacon, and raw ham. Rich and salty Mediterranean flavors.

Pasta served with a mix of seafood (mussels, shrimp, squid). Iodine flavor and varied texture.

Burger topped with melted Cantal cheese, a pressed cheese from Auvergne. Fruity taste and melting texture.

Burger with Italian flavors with melted mozzarella and parmesan. The beef is accompanied by fresh tomatoes and red onions.

Generous mountain burger with melted raclette cheese. Very rich and creamy, ideal for big appetites.

Large slice of grilled country bread, topped with goat cheese, honey, and walnuts. A classic sweet and savory mix on a crispy base.

Rustic tartine topped with bacon, mushrooms, and Parma ham. Smoky and woody flavors, very hearty.

Original tartine combining seafood (salmon, shrimp) and goat cheese. Fresh and tasty.

Regional mixed salad with Auvergne cheeses (Cantal, Bleu) and raw ham. Sautéed potatoes add a warm, melting touch.

Fresh salad with Mediterranean accents with sweet melon, salty Parma ham, and anchovies. Perfect for a light starter or a summer dish.

The famous mixed salad with lettuce, chicken, croutons, and parmesan. Creamy thanks to the sauce and crunchy.

Homemade potato fries. Crispy and golden.

Fragrant long-grain white rice. Light and neutral accompaniment.

Steamed or sautéed green vegetables. Tender and healthy.

Plain or buttered pasta. A simple accompaniment.

Green salad leaves with vinaigrette. Adds freshness to the meal.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Smooth and vanilla-flavored.

Italian dessert based on gelled cream, often served with a red fruit coulis. Silky and fresh texture.

Airy dark chocolate dessert. Rich in cocoa and light in texture.

Tart prepared according to the day's inspiration, often with seasonal fruits. Crispy crust and sweet filling.

Italian dessert with coffee, mascarpone, and ladyfingers. Creamy, with a hint of coffee bitterness and cocoa.

Selection of aged cheeses. Ideal for finishing the meal on a savory note before dessert or instead of.

An espresso coffee served with an assortment of mini-desserts. Perfect for tasting several sweets.