| *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 |
| *Homemade salmon gravlax on a bed of Arlanc green lentils with herbs |
16.00 |
| *Tuna ceviche with citrus fruits, fromage frais with wild garlic pesto and sun vegetables |
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
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17.00 |
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| *Summer salad "tomato, egg, salmon gravlax, feuillantine with fourme cheese...". |
18.00 |
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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 |
22.00 |
| *Blanquette of steamed Saint-Pierre on squid ink risotto, coconut milk sauce |
22.00 |
| *Seabass, champagne sauce |
22.00 |
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| *Auvergne" boneless guinea fowl stuffed with blueberry sauce |
22.00 |
| *Country-style andouillette casserole au gratin with Fourme d'Ambert cheese |
22.00 |
| *Croustillant of "L-F" shredded beef with fresh coriander |
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 |
| *When sorbets take on the summer Olympics |
8.00 |
| *Lemon macaroon with raspberry sorbet |
8.00 |
| *Pancake cake, blueberry sorbet |
8.00 |
| *Red fruit combination "in sorbet, tiramisu and fresh mint syrup" |
8.00 |
Our sorbets and ice creams are homemade
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