Le Versailles

Assortment of fresh seasonal vegetables served as a starter. Seasoned with a mustard vinaigrette. A light, fresh, and crunchy option to start the meal.

A French bistro classic consisting of cold hard-boiled eggs topped with homemade mayonnaise. The texture is melting and creamy. Enjoyed simply with a little bread.

Traditional charcuterie from the Aveyron region. Dry sausage with a rustic and authentic flavor, with a firm texture. Ideal for sharing as an appetizer or starter with bread and butter.

Country pâté prepared on-site according to the chef's recipe. Rich seasoned meat flavor and coarsely chopped texture. Served cold with pickles and country bread.

Homemade semi-cooked duck foie gras, with a smooth and melting texture. Served with onion or fruit jam for a sweet and savory touch. A delicate and refined delicacy to spread on toast.

Traditional soup made with caramelized onions and beef broth, served gratinated with cheese and croutons. Rich, savory, and comforting flavor. Eaten hot with a spoon.

Snails served in their shells with parsley and garlic butter. Tender meat infused with aromatic sauce. Use the tongs and small fork provided to extract the snail, and sauce the butter with bread.

Large composed salad with breaded chicken, parmesan cheese, and a creamy garlic and anchovy dressing. Crunchy and delicious. A complete and refreshing dish.

Fresh vegetarian plate composed of marinated and grilled Mediterranean vegetables, served with quinoa tabbouleh. Light and fragrant Mediterranean flavors. Ideal for a healthy and balanced meal.

Rustic salad highlighting Auvergne products: cured raw ham and Cantal cheese. Complemented by warm potatoes for a temperature contrast. A hearty and flavorful salad.

Salad topped with melted goat cheese toasts, bacon bits, and walnuts. The cheese is hot and creamy, contrasting with the fresh salad. A popular French classic for its blend of flavors.

Traditional composed salad with white ham, grated cheese, hard-boiled eggs, and potatoes. Simple, effective, and nourishing. Perfect for a quick lunch.

The emblematic dish of Aubrac: grilled pork sausage served with aligot. Aligot is a mashed potato dish mixed with fresh 'tome' cheese, worked until it becomes stringy and elastic. A rich, creamy, and very comforting dish.

Portion of aligot served alone as a side dish. This stringy cheese mash is ideal to accompany another meat if you want to taste the local specialty without ordering the full dish.

Option to replace the standard side dish of your meal (fries, vegetables) with another garnish, usually aligot.

Raw beef, chopped by knife or machine, and seasoned with capers, onions, pickles, and sauces. Served fresh with a tender texture. Usually served with fries.

A gourmet variation of beef tartare incorporating Roquefort blue cheese, honey for sweetness, and walnuts for crunch. A powerful sweet and savory flavor combination.

Beef tartare prepared with ingredients of Italian flavors: parmesan shavings, sun-dried tomatoes, or pesto. Offers an umami and sunny flavor.

A very hearty version of the tartare for big appetites (about 300g of meat). Available in all recipes offered on the menu.

Tender and marbled piece of beef, grilled to your liking. Pronounced and juicy meat flavor. Usually served with fries or vegetables.

Thin slices of raw Aubrac beef, marinated with olive oil and lemon. Very tender and melt-in-your-mouth meat. Served cold, often with parmesan and salad.

Selection of quality beef cuts (often Aubrac breed) offered on the slate according to availability. Grilled and served with a side dish.

The house's signature burger with minced steak, melted cheese, and classic toppings. Served hot in a soft burger bun with fries.

Burger revisited with Auvergne cheeses (like Bleu or Cantal) instead of classic cheese. Fuller and more rustic flavor.

Chicken fillet burger (often breaded or grilled) with raw vegetables and sauce. An alternative to red meat.

Meal formula for children under 8 years old. Includes a simple main course with fries, a sweet drink, and ice cream for dessert.

Seasonal fruit dessert baked under a crispy, buttery crumble topping. Served warm, blending the softness of the fruit and the crunch of the biscuit.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. Break with a spoon to enjoy the contrast of textures.

Whipped fresh cheese, smooth and creamy. Mild and slightly tangy milky taste. Eaten plain or with a little sugar.

Creamy fresh cheese topped with red fruit coulis (strawberry, raspberry). A fresh and light dessert.

Classic airy and chocolatey dessert. Light and bubbly texture, intense cocoa flavor. A French dessert essential.

An espresso coffee served with an assortment of several mini-desserts (mousse, crème brûlée, macaron, etc.). Perfect for tasting everything at the end of the meal.

Gourmet coffee version with tea instead of coffee, always accompanied by small sweet pastries.

Small, strong, concentrated black coffee, served in a small cup. Simply called 'coffee' in France.

Decaffeinated espresso coffee, retaining the coffee flavor.

Two shots of espresso in a large cup. For those who want a longer and stronger coffee.

Large espresso coffee with hot, frothy milk. Similar to a latte.

Hot drink made of milk and cocoa, sweet and comforting.

Espresso topped with an abundant and creamy milk foam, often sprinkled with cocoa.

Cup of steamed milk.

Hot drink (coffee or chocolate) topped with a generous layer of whipped cream.

Heated red wine infused with spices (cinnamon, cloves) and citrus fruits. A traditional invigorating winter drink.

Hot drink made of rum, hot water, sugar, and lemon. Often consumed to warm up.

Selection of teas (black, green, herbal infusions) served in a teapot.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with fresh cream. A strong and creamy mix.

World-famous cola soda, served cold.

French natural sparkling mineral water, with fine bubbles.

Sparkling French orange soda with pulp. Fruity and slightly fizzy taste.

Sparkling tonic water, slightly bitter or citrus flavored.

Sweet iced tea, refreshing, usually peach or lemon flavored.

Freshly squeezed orange juice on demand, rich in vitamins.

Pure freshly squeezed lemon juice, served with a carafe of water and sugar to adjust to your taste (lemonade).

Bottled fruit juices (apple, pineapple, tomato, etc.).

Non-alcoholic mix of several fruit juices.

Slice of fresh lemon added to your drink.

Hearty breakfast including a hot drink, a pastry, fresh orange juice, and a choice of omelette. Ideal for a great start to the day.

Classic continental breakfast with a hot drink, orange juice, and a sweet pastry (croissant or toast with jam).

Simple omelette, runny or well-done, seasoned with salt and pepper.

Omelette with a choice of diced ham or melted cheese.

Full omelette filled with ham and cheese.

Long pasta served with a mix of seafood (mussels, shrimp, calamari) in a sauce, often creamy or tomato-based.

Very tender pork tenderloin served with a creamy whole-grain mustard sauce and accompanied by rice.

Traditional beef stew (here of Aubrac breed) simmered for a long time in red wine with vegetables. Served with potatoes. Rich and flavorful dish.

White fish fillet cooked and topped with a tomato sauce with herbs and southern vegetables. Served with a duo of purées (often potato and another vegetable).

Thick beef steak of Aubrac breed, grilled, served with homemade fries and green salad.

Very beautiful marbled and juicy beef cut (280g), grilled and served with homemade fries. For red meat lovers.

Mix of fresh fruits cut into pieces, in light syrup or natural juice. Fresh and light dessert.

Caramelized apple tart baked upside down. The apples are soft and the caramel is rich. Served warm.

Slice of the day's pie served with an ice cream scoop (usually vanilla) to accompany it.

Simple cocktail based on vodka and orange juice.

Cocktail based on tequila, orange juice, and grenadine syrup, creating a color gradient reminiscent of a sunrise.

Bitter and sparkling Italian aperitif based on Prosecco, a bitter (like Aperol or Campari), and sparkling water.

Creamy tropical cocktail based on rum, coconut cream, and pineapple juice.

Refreshing Cuban non-alcoholic cocktail based on rum, lime, fresh mint, sugar, and sparkling water.

Powerful and fruity tiki cocktail based on rums, orange liqueur, and orgeat syrup.

Elegant and light cocktail made with champagne and fresh orange juice.

Variation of the Mojito where sparkling water is replaced by champagne for more refinement.