Le Languedoc

Lunch formula offering a choice between Starter + Main Course + Drink or Main Course + Dessert + Drink. Includes traditional French dishes and drinks like wine or coffee. An economical option to discover homemade cuisine.

Hard-boiled eggs served with creamy homemade mayonnaise. A classic and simple bistro starter. Flavorful and rich.

Simple salad of fresh tomatoes, homemade. Refreshing and light, often served with a vinaigrette.

Rolled vine leaves stuffed with flavored rice. Tender with a tangy note. Enjoy cold as a starter.

Crispy cucumber slices served with fresh curd cheese. A creamy and crunchy texture combination, very refreshing.

Tender palm hearts served with a vinaigrette sauce. Mild flavor reminiscent of artichoke. Light and vegetable starter.

Assortment of fresh, homemade seasonal raw vegetables. Fresh, crunchy, and healthy, served with a dipping sauce.

Fresh cooked artichoke heart served with a vinaigrette. Tender texture and delicate nutty flavor. A refined vegetable starter.

Typical confit pork pieces from Corrèze, similar to rillons. Rich, meaty taste, melting texture. Often enjoyed with bread.

Traditional dry charcuterie from the Auvergne region. Pronounced, salty, and peppery flavor. Served in slices as an appetizer or starter.

Aged Auvergne raw ham served with butter. Salty and rustic flavor with a melting texture. A charcuterie board classic.

Assorted selection of regional Auvergne cured meats (salami, ham, terrine). Rich in flavor and ideal for sharing.

Marinated herring fillets served with warm potatoes. Smoky and oily flavor balanced by the sweetness of the potatoes. A brasserie classic.

Slices of smoked salmon served with toast. Silky texture and delicate smoky flavor. Served fresh, often with lemon or cream.

Rich and creamy duck foie gras. Buttery and delicate flavor. Enjoy spread on toast or brioche.

Snails cooked in their shells with parsley and garlic butter. Intense herbaceous flavor and tender texture. Use the tongs and small fork to eat.

Sautéed frog legs with garlic, herbs, and tomato (Provençal style), served with steamed potatoes. Tender flesh reminiscent of chicken with a delicate flavor.

Poached smoked haddock fillet, served with steamed potatoes. Characteristic smoky taste and firm flesh. Traditional and comforting dish.

Juicy grilled beef steak, served with sautéed potatoes and an Auvergne salad (cheese, walnuts). Rich and flavorful.

Large grilled rib steak to share, cooked to your liking. Served with homemade sautéed potatoes. Ideal for red meat lovers.

Thick and very tender cut of grilled beef fillet. Refined taste and melting texture. Served with crispy sautéed potatoes.

Beef fillet coated in a creamy pepper sauce, flambéed with cognac. Spicy and rich flavor. Served with golden potatoes.

Traditional southwestern stew simmered with white beans and a confit duck leg. Very hearty, rich, and flavorful dish.

Duck leg slowly cooked in its fat until tender, crispy skin. Served with garlic potatoes. A French classic.

Extra portion of seasonal green vegetables.

Add extra sauce to accompany your dish.

Selection of French cheeses served before or instead of dessert. Allows tasting of different regional varieties.

Mixed salad with aged Cantal cheese and seasoned with walnut oil. Flavorful mix of rustic and fresh, served here at the end of the meal.

Cake or tart of the day prepared by the chef. Ask for the current selection.

Creamy fresh cheese, plain or sweetened (often served with coulis or sugar). Light and creamy texture.

Airy and rich dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Egg custard topped with liquid caramel. Silky texture and classic sweet caramel taste.

Two scoops of classic vanilla or coffee ice cream. Refreshing and simple.

Two scoops of fruity sorbet. Dairy-free, intense fruit flavor.

Creamy ice cream flavored with rum and macerated raisins. Sweet and slightly alcoholic flavor.

Fresh strawberries simply sprinkled with sugar. Light dessert highlighting the fruit.

Dessert composed of strawberries, vanilla ice cream, and red fruit coulis, often with whipped cream.

Strawberry dessert variation, often prepared with Dijon blackcurrant liqueur (crème de cassis).

Frozen dessert made with meringue, ice cream, and whipped cream, here with strawberries. Crispy and melting texture.

Choux buns filled with vanilla ice cream and covered with hot chocolate sauce. Delicious hot-cold contrast.

Extra portion of sweetened whipped cream.

Espresso coffee served with an assortment of petit fours (small desserts). Ideal for tasting several desserts in small portions.