*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 |
*Woodland mushroom cake with Madeira sauce and parmesan tuile |
16.00 |
*Roasted green asparagus wrapped in a crunchy Ambert cheese and green Arlanc lentils with herbs |
16.00 |
*Limagne duck foie gras terrine with candied apples and black cherry jam |
17.00 |
|
|
*Vegetarian plate: Assorted raw vegetables and trilogy of vegetables |
17.00 |
|
|
*Nature omelette (3 eggs) |
8.00 |
*Bacon omelette |
10.00 |
*Blue cheese omelette |
12.00 |
|
|
*Cassolette of frogs in persillade |
21.00 |
*Pike-perch fillet truffled with steamed smoked salmon, coconut milk sauce |
21.00 |
*Seabass, champagne sauce |
21.00 |
|
|
*Braised veal chuck "France" in a casserole with olives |
21.00 |
*Farm rabbit from Auvergne, "lièvre à la royal" style, full-bodied jus |
21.00 |
*Parmentier of duck confit "Fr" with porcini mushrooms and sweet potato |
21.00 |
|
|
*Plateau of cheese |
8.00 |
*Cream cheese |
4.00 |
|
|
*Dessert of the day |
3.50 |
*Fondant chocolate cake, confits pomelos |
8.00 |
*When sorbets take on the summer Olympics |
8.00 |
*Citrus soufflé tart with chocolate ice cream |
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
|
|