Les Belles Aires

A creamy soup of roasted butternut squash with a sweet, nutty flavor. Served with truffle-scented focaccia bread and a light black garlic foam.

Pasta stuffed with slow-cooked Aubrac beef. Served with a rich red wine sauce and a crispy onion tuile.

House-smoked salmon served with a slightly spicy horseradish cream (French wasabi) and a small fluffy herb pancake.

A pressed terrine of leeks and nori seaweed. Served with smoked fish (Pollock) and a gribiche sauce (mayonnaise with capers and gherkins) with a hint of lemon.

The chef's special starter of the day, based on inspiration and market produce. Ask your server for details.

A classic Burgundy red wine from the Pinot Noir grape. Light, fruity with notes of red berries and beautiful elegance.

A white wine from the Rhône Valley from the Viognier grape. Aromatic, with notes of stone fruits (apricot, peach) and white flowers.

A premium non-alcoholic sparkling beverage. Refreshing and festive, ideal for those who don't drink alcohol.

A winter variation of the classic mojito. Made with rum, creamy coconut milk, fresh mint, and lime.

Lunch menu available on weekdays. Includes a choice of two courses (Starter + Main or Main + Dessert) from a selection marked with an asterisk.

Rustic country pâté marinated in local alcohol (Ratafia). Served as a sharing portion, usually with bread.

Assortment of house-smoked fish served with a warm potato salad and a fresh herb cream.

Selection of charcuterie (salami, ham, pâté) from Maison Conquet. Ideal for sharing as an aperitif.

A mix of seasonal vegetables gently stewed to preserve their flavors. Served with a savory parmesan crumble.

Aubrac beef steak, renowned for its tenderness. Served with creamy mashed potatoes and a classic pepper sauce.

Veal chop slow-cooked for tenderness. Accompanied by small grenaille potatoes and sautéed mushrooms.

Scallops and large prawns (gambas) grilled on a hot plate. Served on a rich aged Parmesan risotto.

Fish stew cooked in a wine sauce. Garnished with pearl onions, mushrooms and melting vegetables.

Raw, minced Aubrac beef, seasoned with condiments (capers, onions, sauces). Fresh and flavorful.

Grilled salmon fillet. Served with a fine sweet beetroot purée and crispy vegetable chips.

Tender pork cheek cooked at low temperature in a spicy red curry sauce. Served with fried tempura vegetables.

The chef's special main course of the day. Ask your server for the chef's suggestion.

A large beef cut to share for 2 to 3 people. Quality meat selected by Maison Conquet.

Lamb shoulder slow-cooked for 7 hours until confit and falling off the bone. A rich and flavorful dish to share.

Whole roasted farmhouse chicken from a renowned local producer. Crispy skin and juicy meat. For 2 to 3 people.