| *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 |
| *Tartine with wild garlic pesto, smoked ham, sun-dried tomatoes and Fourme d'Ambert cheese |
16.00 |
| *Homemade salmon gravlax on a bed of Arlanc green lentils |
16.00 |
| *Limagne duck foie gras terrine with candied apples and black cherry jam |
17.00 |
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*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 |
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| *Cassolette of frogs in persillade |
23.00 |
| *Monkfish medallions on squid ink risotto, light chorizo sauce |
23.00 |
| *Seabass, champagne sauce |
23.00 |
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| *Auvergne poultry pastilla, virgin oil with herbs |
23.00 |
| *Auv" leg of lamb, pepper sauce |
23.00 |
| *Veal chuck “Fr” roasted in a casserole with chanterelles |
23.00 |
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| *Plateau of cheese |
8.00 |
| *Cream cheese |
4.00 |
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| *Dessert of the day |
3.50 |
| *Fondant chocolate cake, confits pomelos |
9.00 |
| *When sorbets take on the summer Olympics |
9.00 |
| *Homemade iced nougat, strawberries and whipped cream |
9.00 |
| *Pancake cake, blueberry sorbet |
9.00 |
| *Verbena and Morello cherry tartlet, Bourbon vanilla ice cream |
9.00 |
Our sorbets and ice creams are homemade
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