Le Franklin

An assortment of fried bites to share: calamari rings, breaded onion rings, and crispy chicken pieces. Ideal for an aperitif, crispy and tasty.

Basket of fried assortments (calamari, onions, chicken) available in two sizes depending on the number of guests.

A platter of traditional cured meats from the Aveyron region. Includes rustic pâté, dry sausage, country ham, garlic sausage, served with butter and pickles.

A generous assortment combining various cheeses and cured meats. Perfect for discovering a variety of savory and creamy flavors as a starter or to accompany a glass of wine.

Diced raw fresh salmon mixed with avocado. A fresh and light starter, seasoned to enhance the delicate flavor of the fish.

A classic of French bistro cuisine. Hard-boiled eggs served with a creamy homemade mayonnaise.

A fresh Italian cheese with a spun paste, similar to mozzarella but with a creamy center. Soft and melting texture.

Duck foie gras prepared on-site, rich and buttery, served with a fruit chutney for a sweet and tangy touch.

Thin slices of cured and salted raw ham, typical of the region.

Rustic meat terrine (pork), seasoned with herbs and spices. Served in slices, usually with bread.

Salad made with romaine lettuce, breaded chicken, parmesan shavings, tomatoes, croutons, and hard-boiled egg, all coated in a creamy Caesar dressing.

A mix of green salads served with grilled vegetables, a ball of creamy burrata cheese, and Serrano raw ham.

Gourmet salad from the Southwest of France highlighting duck: foie gras, smoked breast, and candied gizzards, accompanied by fresh vegetables.

A complete and fresh meal bowl with a bulgur base and plenty of crunchy vegetables and fruits. Available in vegetarian, chicken, or salmon versions.

The house's signature burger with a soft brioche bun, juicy beef patty, sweet onions, melted cheddar cheese, and fresh vegetables.

Burger inspired by the region, topped with fruity Cantal cheese and grilled bacon in addition to the beef patty.

Alternative to beef with a crispy breaded chicken fillet in a brioche bun.

Complete lunch menu offering a choice between a starter and a main course or a main course and a dessert, accompanied by a drink.

Full three-course menu with more elaborate options (grilled meats, foie gras, etc.).

Menu adapted for children including a classic main course (burger, chicken, or fish) and a dessert.

Light and airy dark chocolate mousse, served all-you-can-eat for chocolate lovers.

Classic dessert composed of poached meringue whites floating on vanilla custard, often topped with caramel.

Slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served warm with vanilla ice cream and topping.

Cream puffs filled with vanilla ice cream and covered with hot chocolate sauce.

Italian dessert made with coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Chocolate cake with a molten center, served warm.

A coffee or tea served with a selection of several small desserts in miniature versions.