| *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 |
| *Fried soft-boiled egg on a compote of onions in meurette |
16.00 |
| * Sweetbread ravioli "EU" with local cep sauce |
16.00 |
| *Terrine of Limagne duck foie gras 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 |
| * Red mullet fillets on polenta, razor clam sauce with wild garlic |
21.00 |
| *Seabass, champagne sauce |
21.00 |
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| *Ham "France" braised with hay, Fourme d'Ambert sauce |
21.00 |
| * Tajine of duck leg "France" with vegetable balls |
21.00 |
| * Braised veal chuck "France" in a casserole with a meadowfoam sauce |
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 |
| * Red fruit soufflé with Velay verbena ice cream |
8.00 |
| * Pancake cake, blueberry sorbet |
8.00 |
| * When the strawberries of the Vergers d'Ornon come to life on your plate |
8.00 |
Our sorbets and ice creams are homemade
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