Warm green lentils salad with bacon strips (our original recipe since 1966) 10

Goat cheeze and Honey, Eggplant confit, coppa 10

Charcuterie selection, plate for one 12 /large to share 18

Auvergnese Ham from Maison Laborie 14

Duck breast filet marinated in Sesame, spring mini vegetables « Bayaldi » 14

Homemade duck liver pâté, house style 18

Appetizer size or as a main dish

Raw cod fish, summer vegetables & black garlic toasts 13 / 21

Salers beef Tartare knife sliced with Laguiole 15 / 24

“The Vercingétorix” Big summer salad, blue cheeze creamy sauce, With our without chicken – 15/18

Country sausage & Aligot 18

Roast duck breast & Aligot 21

Veal Ribs caramelized, spicy juce, potatoes 21

See bass with green anise, fenels & artichoke purée 22

Duck on a pie, confit, smoke breast, Foie Gras 24

Pan fried beef steak, Marrow bone & Aligot 27

Suckling Lamb Leg, “ Allaiton d’Aveyron ” 32

Large Salers (or Aubrac) Beef Rib for two, Aligot72

You want your Aligot with Truffle, supplement 4,5
Extra charge for Aligot or Salad :
as additional garnish, 4.5, served as a plate 12

Cheeses from the Auvergne Mountains 13 13

Assortment of Ice-cream and Sorbets 9

Crème brulée – Billom black garlic flavour 10

The famous Ambassade’s Chocolate mousse 10

Massiac Macaron, with Raspberries & Melon, lime cream 11

Dessert of the day with nice fruits from Rodez Market, on the black board

Coffee with dessert degustation 10
… with a Tea, 11,
with a Prune digestive (2cl) 13

Glass of dessert wines 8cl, 8€
Maury Mas Amiel 15 ans or Muscat de Rivesaltes

Goat cheese on a pie, nuts, honey & salad
Or Warm green lentils, and bacon
Or Bougnat Regional Salad

Homemade Leg Duck Confit & Salad
Or Country sausage & Aligot
Or Special of the Day, upon availabillity

« T de l’Aubrac » flavour Crème brulée
Or Chocolate mousse
Or Chef’s Dessert Suggestion

Warm green lentils, and bacon
Or Bougnat Regional Salad

Homemade Leg Duck Confit, Salad
Or Special of the Day, upon availabillity

Chocolate mousse
Or Chef’s Dessert Suggestion