*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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