L'Insolite

Assortment of various cheeses served on a board. Ideal for sharing as an aperitif with wine.

Selection of cured meats (saucisson, ham, terrine) served on a board. Perfect for a convivial aperitif.

Large assortment combining cheeses and charcuterie. The best of both worlds for sharing.

A classic of French bistro cuisine. Hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and delicious.

Slice of rustic pork pâté, often served with gherkins and bread. A traditional and tasty starter.

Pork meat slow-cooked in its own fat then shredded. Melting texture to spread on bread.

Thin slices of dry-cured Lyon sausage. Mild flavor and firm texture. Enjoy with butter and bread.

Thinly sliced cured and salted raw ham. Intense flavor and delicate texture.

Egg cooked without shell in boiling water, served on a bed of simmered vegetables (tomatoes, zucchini, eggplant). The runny yolk blends with the vegetables.

Fresh salad of tomatoes and mozzarella, drizzled with basil sauce. A light and summery starter.

Warm goat cheese, often served on toast. Melty and delicious.

Smoked fish fillets marinated in oil and aromatics. Pronounced flavor and firm texture. Often served with warm potatoes.

French specialty of snails cooked in their shells with garlic and parsley butter. Garlicky flavor and tender texture.

Soup prepared according to seasonal vegetables and the chef's inspiration. Ask for today's flavor.

Hearty salad topped with warm goat cheese toasts, bacon, and potatoes. A delicious warm-cold mix.

Classic composed salad with ham, cheese, and hard-boiled egg. Fresh and balanced.

Rustic salad inspired by Auvergne, with raw ham, potatoes, and Cantal cheese. Hearty and flavorful.

Salad with Norman flavors with warm camembert, apple, and ham. A sweet and savory balance.

Revisited Caesar salad with breaded chicken and sautéed potatoes. Decadent and crispy.

Salers breed beef steak, tender and flavorful. Served with a rich pepper sauce and homemade fries.

Beautiful marbled and juicy beef steak. Served with a creamy herb béarnaise sauce and potatoes.

Raw beef cut by hand and seasoned. Chewy texture and authentic taste. Served fresh with fries and salad.

Raw minced beef, prepared. Fresh and seasoned according to taste. A brasserie classic.

Beef mince cooked to your liking. Simple and popular, served with homemade fries.

Minced steak topped with a fried egg. The runny yolk mixes with the meat for extra richness.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes.

Grilled or pan-fried salmon fillet, served with rice and simmered vegetables. A balanced fish dish.

Raw salmon cut into cubes and marinated (lemon, dill...). Fresh and light on the palate.

Fresh fish of the day, prepared according to availability. Check the board for the species and preparation.

Special dish prepared daily by the chef. A varied and often seasonal option.

Vegan options (without animal products) available on the daily board.

Classic burger with minced steak and melted cheese. Served with fries and salad.

Cheeseburger variation, likely topped with ham and mushrooms. Rich and hearty.

Burger with Auvergne cheese (Blue or Cantal) and raw ham. Rustic and intense flavors.

Burger with a chicken fillet or breaded chicken instead of beef. A lighter alternative.

Vegetarian burger with a vegetable patty or meat substitute. Tasty and meat-free.

Short pasta served with a creamy salmon sauce. Rich and comforting.

Pasta with a sauce of bacon, egg, and cheese. A very popular Italian classic.

Pasta with a herb tomato sauce. Simple, vegetarian, and tasty.

Lunch menu allowing you to add a starter and/or dessert to the main course for a fixed supplement.

Two-course dinner menu. Choose a starter and a main course, or a main course and a dessert from the selection offered.

Three-course dinner menu. Includes a starter, main course, and dessert from the selection.

Airy and chocolatey dessert. Light texture and intense cocoa flavor.

Vanilla custard topped with a layer of crunchy caramelized sugar. Hot/cold texture contrast.

Italian dessert with coffee, mascarpone, and biscuits. Creamy and fragrant.

Chocolate lava cake. Served warm, very decadent.

Caramelized upside-down apple tart, flavored with cinnamon. Served warm.

A coffee served with an assortment of three mini desserts. Perfect for tasting a bit of everything.

A variation of the coffee gourmand with hot chocolate or tea instead of coffee.

A portion of French cheese of your choice. Served with bread.

Selection of three different cheeses to finish the meal.

Artisanal ice creams or fruity sorbets. Choose your favorite flavors.

Fruity ice cream coupe evoking a strawberry cake. Freshness and sweetness.

Lime sorbet with vodka. A digestive and refreshing dessert.

Vanilla ice cream topped with hot chocolate sauce and whipped cream. A great classic.

Coffee and vanilla ice cream drizzled with cold espresso, topped with whipped cream.

Chocolate and vanilla ice cream with chocolate sauce, topped with whipped cream.

Caramel and vanilla ice cream with caramel sauce, topped with whipped cream.