Les Ursulines

Traditional French aperitif made with white wine (Sauvignon) and cassis, blackberry, or peach cream. Fresh, sweet, and slightly fruity drink.

Prestigious variation of Kir made with champagne instead of white wine. Sparkling, elegant, and festive.

Typical aniseed aperitif, often diluted with fresh water. Pronounced licorice and herbal flavor.

Choice between a sweet and rich Portuguese fortified wine (Porto), or a bright red Italian bitter (Campari) with notes of herbs and citrus.

Selection of classic alcoholic aperitifs from renowned brands. Served chilled to whet the appetite.

Glass of sparkling wine from the Champagne region. Fine bubbles, dry and refined taste.

Savory cocktail based on vodka and tomato juice, enhanced with spices and lemon. Complex, spicy, and refreshing flavor.

Visually colorful cocktail mimicking a sunrise. Sweet and fruity mix of tequila, orange juice, and grenadine syrup.

Classic Italian cocktail based on Campari, red vermouth, and soda water. Bitter, sweet, and sparkling.

Selection of classic spirits. Can be served neat, on the rocks, or with a mixer.

Green apple liqueur of Spanish origin. Very fruity, sweet, and fresh taste.

Premium brand whiskies (Scotch or Tennessee). Woody and rich flavors, to be savored slowly.

Aged French brandies, made from apple (Calvados) or grape (Cognac). Complex and powerful aromas, ideal after a meal.

Selection of fruit brandies and liqueurs. Intense fruit or bitter orange (Grand-Marnier) flavors.

Lunch menu including two courses. Choose from items marked with an asterisk (*) on the menu.

French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise.

Simple and fresh salad composed of tomato slices and mozzarella cheese, seasoned with olive oil.

Steamed leek whites, served warm or cold with a mustard vinaigrette sauce.

Special starter prepared according to the chef's inspiration and the day's market products.

Thin slices of smoked salmon served with toast. Melting texture and delicate smoky flavor.

Platter composed of two typical cured meats: country pâté and cured ham. Served with bread.

Grilled beef steak (250g) served with parsley butter (Maître d'hôtel butter). Juicy and flavorful meat.

Tender chicken breast coated in a creamy tarragon sauce, served with tagliatelle pasta.

Beef steak cooked with pepper sauce and flambéed in cognac. Served with fries and green salad.

Typical hot sausage from Lyon (often with pistachios), served with steamed potatoes and salad.

Raw minced beef, seasoned. Fresh and textured dish, served with fries and salad.

Duck leg slow-cooked in its own fat, crispy skin and melting flesh. Served with green beans and potatoes.

Long pasta dish served with smoked salmon and a creamy basil-infused sauce.

Grilled beef patty topped with a fried egg. Simple and nourishing dish.

Classic burger topped with melted cheese, served with a portion of fries.

Special dish that changes daily according to the market and the chef's mood.

Classic Italian dessert with coffee, mascarpone, and biscuits, prepared on-site. Creamy and fragrant.

Sweet tart varying according to seasonal fruits or the day's inspiration.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar.

Rich chocolate cake with a molten center. Served warm, very indulgent.

Fresh curd cheese, drained, served plain with honey or sugar according to your choice. Fresh and light.

Two scoops of ice cream or sorbet, flavors of your choice.

Platter of meat specialties from the Auvergne region, ideal for sharing. Includes various sausages and hams.

Assortment of various French cheeses, from mild to strong. Usually served with bread.

Hearty salad from the Southwest with poultry gizzards and smoked duck breast. Rich and flavorful.

Fresh salad highlighting smoked salmon. Served with asparagus and toast.

Salad composed solely of fresh and varied vegetables. Light and colorful.

Signature salad with warm goat cheese toasts with honey. Sweet and savory mix with walnuts and ham.

Rustic salad with melted Cantal cheese on bread and country ham. Generous and distinctive.

Large toast topped with ham, cheese, and egg. Served hot with salad.

Classic gratinated tartine with ham and emmental cheese. Simple and effective.

Tartine with Mediterranean flavors with cured ham and melted mozzarella, flavored with basil.

For cheese lovers, a tartine topped with three different melted varieties. Rich and flavorful.

Sweet and savory tartine combining the character of Camembert with the sweetness of apple.

Freshly squeezed fruit juices made to order. Natural and full of vitamins.

Bottled fruit juices. Sweet and fruity.

Sweet carbonated drinks or flavored sparkling water. Served chilled.

Still natural mineral water (Evian) or sparkling (Badoit) in a bottle.

Small, strong, concentrated black coffee. Served traditionally after a meal or to wake you up.

Large black coffee or coffee with milk. Milder and larger than espresso.

Sweet hot drink with cocoa and milk flavor. Comforting.

Espresso coffee topped with a creamy milk foam.

Hot alcoholic drink based on rum, hot water, lemon, and sugar. Ideal for warming up.

Hot cocktail made with coffee, Irish whiskey, sugar, and cream. Comforting.

French flaky pastry in a croissant shape. Crispy and soft.

Viennoiserie with chocolate or buttered toast. Breakfast classics.

Herbal teas without caffeine. Soothing and digestive.

Selection of flavored black or green teas. Served hot.

Complete breakfast menu. Includes a hot drink, pastries or tartines, and orange juice.