| *Ham and sausage wafer of « Auvergne » |
11.00 |
| *Blue cheese, tomatoes, nuts mixed salad |
11.00 |
| *Plate of cold cuts |
13.00 |
| *Frogs leg speciality |
13.00 |
| *Cappuccino of langoustine, Billom black garlic cream and focaccia |
13.00 |
| * Pounti served hot on a walnut salad |
13.00 |
| *Foie gras terrine, dandelion flower jam |
15.00 |
| *Plate of the starter: Foie gras terrine, cappuccino of langoustine , frogs leg speciality |
20.00 |
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| *Nature omelette (3 eggs) |
8.00 |
| *Bacon omelette |
10.00 |
| *Blue cheese omelette |
12.00 |
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| *Cassolette of frogs in persillade |
20.00 |
| *Medallions of monkfish with mojettes and bacon, american sauce |
18.00 |
| *Seabass, champagne sauce |
20.00 |
| *Plate of the sea: Medallions of monkfish american sauce, ½ seabass champagne sauce, brochette of prawns |
22.00 |
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| * Rabbit cake with Limagne foie gras with grape must sauce |
18.00 |
* Supreme of farmhouse guinea fowl from Auvergne with leek whites,
fourme d'Ambert sauce |
18.00 |
| *Sweet breads with cream « à la mode du chef » |
22.00 |
| *Plate of the earth: ½ Rabbit cake with grape must sauce, sweet breads with cream, ½ supreme of guinea with fourme |
22.00 |
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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 |
8.00 |
| * Plate of homemade sorberts and financial cake |
8.00 |
| *Tartlet with verbena and morello cherries, Tonka bean ice cream |
8.00 |
| * Pancake cake, blueberry sorbet |
8.00 |
| * Chestnut iced parfait, pan-fried apples with Birlou |
8.00 |
*Trilogy of desserts “Les Copains”:
-Little pancake cake
-Little tartlet with verbena and Morello cherry
-Strawberry sorbet |
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Nos sorbets et nos glaces sont maison
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