Le Mistral

Cooked asparagus served cold with a mustard vinaigrette. A classic, fresh, and light starter. Eaten by dipping the tips in the sauce.

Half avocado served with vinaigrette sauce in the hollow. Creamy texture enhanced by the sauce's acidity. Eaten with a small spoon.

Hard-boiled eggs served with a creamy homemade mayonnaise. A Parisian bistro classic, simple and delicious.

Assortment of grated or cut seasonal raw vegetables (carrots, cabbage, celery, etc.) seasoned. Fresh and crunchy.

Fish fillets marinated in oil, often served with onions and carrots. Smoky and salty flavor, melt-in-your-mouth texture. Eaten with bread.

Charcuterie board, Aveyron specialties (ham, sausage, terrines). Rustic and authentic flavors. Ideal for sharing.

Rustic pork pâté baked in the oven, served cold. Coarse texture and savory taste. Generously spread on bread.

Rounds of dry-cured and aged pork sausage. Intense flavor and firm texture. Perfect for an aperitif with butter and pickles.

Cured ham slices, typical of mountain regions. Salty and delicate flavor, melt-in-your-mouth texture. Served simply.

Mixed plate combining local charcuterie and regional cheeses. A complete cold meal or a large starter to share.

Whole or large pieces of dry-cured pork sausage. Firm, crunchy texture. Aged meat flavor.

Small pancake or fritter with herbs (chard) and sausage meat. Fried and tasty Aveyron specialty. Served hot, often with a salad.

Small starter salad. Choice of: duck gizzards confit or melted goat cheese toasts.

Salad with cured ham and Cantal cheese. Robust mountain flavors.

Rustic salad with blue cheese (Roquefort) and diced smoked bacon. Salty and indulgent.

Crispy endive leaves served with blue cheese and walnuts. A mix of bitterness and sweetness.

Large salad made solely of fresh seasonal vegetables. Light and healthy.

Green salad topped with slices of toasted bread with melted goat cheese. A classic French hot and cold dish.

Meal salad with intense Roquefort cheese and grilled bacon bits.

Classic composed salad with cooked ham, Emmental cheese, and tender hearts of palm.

Southwestern salad with duck or poultry gizzards confit and sautéed potatoes. Warm and hearty.

Large salad with mountain charcuterie and Cantal cheese.

Fresh salad inspired by Nice with tuna, salted anchovies, and black olives.

Midday menu offering a choice of two dishes (starter/main or main/dessert). Traditional bistro cuisine.

Full express menu including a starter salad and a steak and fries main course.

Full children's menu with main course, dessert, and drink.

Combined plate with salad, charcuterie, and truffade (cheese potatoes).

High-quality pork tripe sausage (5A label). Very pronounced flavor and unique texture. A dish for discerning palates.

Long-fibered beef cut, flavorful and juicy, served with a candied shallot sauce.

Classic grilled beef steak served with fries.

Beef steak topped with a creamy crushed pepper sauce. Piquant and rich.

Fatty duck breast fillet, skin-side grilled. Tender and flavorful red meat.

Grilled lamb chops flavored with herbs de Provence. Tender and aromatic.

Raw minced beef, seasoned (capers, onions, egg yolk). Served fresh with fries.

Duck leg slow-cooked in its own fat until tender, then grilled for crispy skin.

Confit duck leg served with aligot, a mashed potato dish mixed with cheese (tome) that stretches.

Traditional Aveyron dish made from stuffed veal or lamb tripe, slow-cooked. Rich flavor and tender texture.

Thick and tender beef cut, grilled and served with fries.

Beef pavé served with a cheese specialty: aligot (stretchy mashed potatoes) or truffade (cheese-sautéed potatoes).

Grilled artisanal pork sausage, served with traditional cheese mashed potatoes (aligot).

Noble cut of beef from the Charolais breed, renowned for its quality. Served with sauce and fries.

Pot of mussels cooked in an aromatic broth, served with fries.

Garnished omelette (cheese, ham, etc.) served with fries or salad.

Side portion: homemade fries or simple green salad.

Side portion of Auvergne specialty: cheese purée (aligot) or cheese-fried potatoes (truffade).

Supplement to replace the side dish of a main course with aligot or truffade.

Cow's milk pressed cheese. Mild to strong flavor depending on aging.

Goat cheese.

Cow's milk blue cheese, creamy with a distinct blue-veined taste.

Cow's milk cheese with a creamy paste and grey rind. Earthy, hazelnut, and cellar notes.

Famous sheep's milk blue cheese. Powerful, salty, and tangy taste.

Selection of three cheeses from the board to taste different varieties.

Airy and rich chocolate dessert. Light and mousse-like texture.

Egg custard topped with liquid caramel. Smooth and melt-in-your-mouth texture.

Sweet tart varying according to the day's inspiration (fruit, chocolate, etc.).

Vanilla cream covered with a thin layer of crispy caramelized sugar, torched.

Sweet suggestion of the moment.

Chocolate cake baked to have a molten center. Served warm.

Flavored ice cream scoops of your choice.

Refreshing fruit sorbet scoops.