Le Charolais

Hard-boiled eggs served with creamy mayonnaise. A simple and tasty bistro classic, to be enjoyed as a starter.

Traditional soup with caramelized onions and beef broth, topped with bread and gratinated with cheese. Rich, hot, and comforting.

Pistachio-studded Lyonnais sausage, served warm. Usually accompanied by boiled potatoes. A tender and flavorful cured meat.

Herring fillets marinated in oil, served with warm potatoes. Pronounced marine flavor and melting texture.

Snails served in their shells with garlic parsley butter. Tender texture and rich herbal flavor. To be eaten with bread to soak up the butter.

A dozen Burgundy snails prepared with garlic and parsley butter. A great classic of French gastronomy.

Classic composed salad with ham, emmental cheese, hard-boiled eggs, and fresh vegetables. A complete, fresh, and balanced dish.

Green salad served with warm goat cheese, often on toast or breaded. The contrast between the melting warm cheese and the fresh salad is delicious.

Large piece of bone-in beef, grilled or pan-fried. Marbled, tender, and very juicy meat. Ideal for red meat lovers.

Charolais beef steak, renowned for its quality. Marbled and flavorful meat, seared to your chosen cooking preference.

Cut of beef with long fibers, known for its juiciness and pronounced flavor. Often served rare or medium with shallots.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and tender, served cold.

Burger made with fresh ingredients: bun, ground beef patty, melted cheese, and toppings. A hearty and gourmet dish.

Salmon fillet cooked on one side (skin side) until the heat rises, leaving the top medium-rare and melting. Crispy skin.

Mashed potatoes mixed with fresh tomme cheese, worked to become elastic and stringy. A rich and creamy specialty from Aubrac.

Individual portion of cured meats or cheeses, ideal for an aperitif or a light snack.

Generous assortment of various cured meats: hams, sausages, and pâtés. Perfect for sharing with bread and wine.

Mixed platter combining cured meats (cured ham, sausage, pâté) and cheese (Cantal). A tour of local flavors.

Assortment of various aged cheeses. Served with bread, it's ideal for discovering different types of cheeses and milks.

Mont d'Or cheese melted in the oven in its wooden box, served hot and runny. Accompanied by cured meats and potatoes for dipping. A very convivial dish.

Half a dozen fresh oysters, size n°3 (medium size). Served raw on ice, iodized and delicate flavor.

Nine fresh oysters, size n°3. To be enjoyed with a squeeze of lemon or a shallot vinaigrette.

A dozen fresh oysters, size n°3. Perfect for seafood lovers.

Daily suggestion from the pastry chef. Ask your server for the dessert of the moment.

Egg custard topped with a liquid caramel sauce. Smooth and melting texture, mild and vanilla flavor.

Italian dessert made with set cream, served with fruit coulis or caramel depending on the season. Creamy and light texture.

Airy and rich chocolate dessert. Moussy and melting texture.

Vanilla cream covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy and the cold/creamy.

Moist cake soaked in a rum syrup. Often served with whipped cream. Sweet and alcoholic flavor.

An espresso coffee accompanied by an assortment of mini-desserts. Ideal for tasting several sweets at the end of the meal.

Uncooked pressed cheese from Aubrac. Firm but melting texture in the mouth, fruity and rustic taste.

Soft-ripened cheese with a bloomy rind, made with raw milk for more character. Creamy texture and pronounced flavor.

Auvergne cheese with a semi-firm paste and gray rind. Characteristic nutty flavor and supple texture.