le mêlécasse

House signature drink. A fruity and strong mix of cassis liqueur and apple eau-de-vie (Calvados).

Short and strong black coffee, or long with hot water.

Espresso with a drop of milk, or decaf coffee.

Double shot of black coffee, or large café au lait.

Rich and creamy old-fashioned hot chocolate.

Coffee served with a plant-based milk alternative.

Espresso topped with a thick layer of milk foam.

Large café au lait flavored with caramel syrup.

Hot chocolate made with plant-based almond milk.

Selection of teas from the famous French house Mariage Frères. Various choices including flavored black teas and green teas.

Red, caffeine-free infusion from South Africa. Sweet and slightly earthy flavor.

Relaxing herbal tea. Herbal and soothing taste.

Green tea with fresh mint, prepared in the traditional Moroccan style, often sweetened.

Heated red wine infused with spices, especially cinnamon. Comforting winter drink.

Hot drink based on rum, hot water, and lemon. Traditional remedy against the cold.

Hot cocktail made with coffee, whiskey, and sugar, topped with fresh cream. Rich and invigorating.

Classic carbonated sodas.

Mineral waters, sparkling waters, or flavored lemonades.

Glass of water mixed with your choice of fruit syrup. Simple and sweet drink.

Selection of various fruit juices.

Refreshing homemade iced tea.

Freshly squeezed orange or lemon juice made to order.

Traditional French aperitif made of dry white wine and cassis liqueur. Sweet and fruity.

Italian vermouth, available in sweet (white) or spicier (red) versions. Served chilled.

Portuguese fortified wine. Red is rich and sweet, white is fresher and drier.

Bitter aperitif based on gentian roots, typical of the Massif Central. Very characteristic earthy and bitter taste.

Anise liqueur served diluted with plenty of water. Pronounced licorice and anise flavor.

Glass of Italian sparkling wine. Dry and fruity.

Glass of classic French Champagne. Fine and elegant bubbles.

Glass of prestigious Champagne. Rich, complex, and refined.

Large bottle of still or sparkling mineral water.

Assortment of fine charcuterie (saucissons, hams) with Protected Origin. Ideal for sharing as an aperitif.

Selection of aged French cheeses. Served with bread.

Large mixed platter combining cured meats and cheeses. Perfect for tasting a bit of everything.

Large ball of fresh Italian cheese with a creamy center, served with fruit and sweet-salty chutney.

Auvergne charcuterie specialty, a type of country pâté baked in a crust, surrounded by caul fat. Rustic and flavorful.

Bistro classic: hard-boiled eggs served with homemade mayonnaise flavored with Espelette pepper.

Salad of small Puy green lentils (AOP), served cold with a vinaigrette.

Roasted beef bone with its rich and melting marrow, usually spread on toast with salt.

Quality canned sardines (Titus brand), served simply with butter and bread.

Traditional soup with caramelized onions, gratinated with Cantal cheese. Warm and comforting.

Creamy celeriac soup served with a poached egg with a runny yolk.

Sweet and creamy autumn soup with squash and chestnuts.

Winter salad with slightly bitter leaves (treviso, endive), softened by pear and cheese.

Large classic salad with chicken, parmesan, and creamy dressing. Available with tofu.

Salad with crispy breaded warm goat cheese (Rocamadour) and ham. Rocamadour is a small creamy goat cheese.

Rich dish made of pan-fried potatoes mixed with melted fresh tomme cheese. Served here with salad.

Seared tuna (seared outside, raw inside) served with an original sauce and purée.

Tender and very flavorful piece of beef. Served classically with fries and sauce.

Large portion of beef flank steak to share between two.

Large piece of marbled and juicy beef (300g), grilled.

Artisanal coarse ground meat sausage, served with mashed potatoes.

Braised pork dish served with green lentils. Traditional stewed dish.

Chicken marinated in spices and yogurt, roasted, served with rice. Spicy Indian flavors.

Beef burger cooked rare, topped with Comté cheese. Served with fries.

Traditional raw beef tartare, seasoned (capers, onions, sauce), served with fries.

Cabbage leaves filled with a meat mixture and simmered.

Iconic Auvergne dish: a mix of pork meats (sausages, bacon) and winter vegetables (cabbage, potatoes, carrots) boiled together.

Creamy rice slowly cooked with mushrooms.

Greek-style eggplant and vegetable gratin, meatless, including okra.

Mild and creamy vegetable curry with coconut milk and tofu.

Half roasted butternut squash filled with a mix of grains and vegetables.

Auvergne specialty of potatoes and melted cheese.

Extra homemade sauce to accompany dishes.

Traditional side dishes as an extra.

Small selection of cheeses to finish the meal.

Fresh and light dessert with quark, crunchy and sweet.

Reimagined Italian dessert with a Breton shortbread biscuit.

Baked vanilla cream with a crunchy caramelized sugar layer on top.

Lemon tartlet, tangy and sweet.

Upside-down caramelized apple tart, served warm.

Frozen dessert made of pear, vanilla ice cream, chocolate sauce, and whipped cream.

Assortment of mini-desserts served with a hot drink or a glass of champagne.