| *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 |
| *Ceviche of Saint-Pierre with citrus fruits, herbs and red onions |
16.00 |
| *Hot oysters with Auvergne white wine and leek fondue |
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 |
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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 |
21.00 |
| *Monkfish medallions on parsnip purée, light chorizo sauce |
21.00 |
| *Seabass, champagne sauce |
21.00 |
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| *Bouchée à la reine with « EU » sweetbreads, chanterelles and quenelles |
21.00 |
| *Casserole of French wild boar with cider and chestnuts |
21.00 |
| *Auvergne capon boneless with autumn mushrooms |
21.00 |
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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 |
*Homemade sorbets "planets and satellites" from the point of view of
"Thomas Pesquet's |
8.00 |
| *Hot chocolate tart with mandarin sorbet |
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
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