| *Ham and sausage wafer of « Auvergne » |
13.00 |
| *Blue cheese, tomatoes, nuts mixed salad |
12.00 |
| *Plate of cold cuts |
16.00 |
| *Frogs leg speciality |
16.00 |
| *Limagne foie gras cake, Madeira sauce and parmesan tuile |
16.00 |
| *Vegetable millefeuille with Fourme d'Ambert cheese |
16.00 |
| *Limagne duck foie gras terrine with candied apples and black cherry jam |
17.00 |
| |
|
| *Vegetarian plate: Assorted raw vegetables and trilogy of vegetables |
17.00 |
| |
|
| *Nature omelette (3 eggs) |
8.00 |
| *Bacon omelette |
10.00 |
| *Blue cheese omelette |
12.00 |
| |
|
| *Cassolette of frogs in persillade |
22.00 |
| *Pike-perch braid and steamed salmon with gentian sauce |
22.00 |
| *Seabass, champagne sauce |
22.00 |
| |
|
| *Country lamb shoulder confit with mojettes and shiitake mushrooms, pepper sauce |
22.00 |
| *Hay-braised "Fr" ham with Fourme d'Ambert cheese sauce |
22.00 |
*Boned Auvergne farm rabbit stuffed with foie gras à la royal,
jus corsé |
22.00 |
| |
|
| *Plateau of cheese |
8.00 |
| *Cream cheese |
4.00 |
| |
|
| *Dessert of the day |
3.50 |
| *Fondant chocolate cake, confits pomelos |
8.00 |
| *When sorbets take on the summer Olympics |
8.00 |
| *Citrus soufflé tart with chocolate ice cream |
8.00 |
| *Pancake cake, blueberry sorbet |
8.00 |
| *Pyramid of iced nougat, raspberry coulis and almond tuile |
8.00 |
Our sorbets and ice creams are homemade
|
|
FaceBook
Ce site en français
