Our menu reflects Auvergne's regional gastronomy. It evolve with the seasons and fresh ingredients we discover every day at the market. We aim to meet all desires and propose traditional dishes and flavors from Auvergne: our famous Aligot purée, charcuteries and cheeses, delicious suggestions, for all appetites !

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... Seasonnal appetizers ...

Ambassade d'Auvergne, Meat Pie of Game Birds and Venaison »

Girols creamy Soup, nuts and parsley pistou 10

Meat Pie of Game Birds and Venaison, Wild Woodland Mushrooms and Figs chutney 13

Schredded Salmon on a Lentils flour Waffle, Charroux mustard cream 14

Snails & Crayfish Cassolette, butternut & broken chestnut 15

... The house’s classics ...

Ambassade d'Auvergne, Warm green lentils salad with bacon strips

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

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

Auvergnese Ham from Maison Laborie 14

Homemade duck liver pâté, house style 18

  • Glass of Sauternes, 8cl, 8€

... Main courses ...

Ambassade d'Auvergne, Pan fried beef steak
Ambassade d'Auvergne, Partridge filet on gingerbread

The Pig from Cantal région : :
Country sausage & Aligot 18

The Duck from Limagne :
Roast duck breast & Aligot 21
Crumbled duck confit, forest mushrooms, potatoes and Foie Gras 25

The Game Bird :
Partridge filet on gingerbread, butter cooked cabbage and chitake mushrooms 25

The Salers Beef :
Pan fried beef steak, Marrow bone & Aligot 27

The Lamb from Aveyron :
Suckling Lamb Leg “ Allaiton ” & Aligot 32

The Ségala Veal, our signature to share :
Large Veal Rib from Ségala, with black garlic creamy sauce & Aligot 72 for two

The VG plate :
Freshly cooked vegetables of the season 17

The fish :
Cod fish, leeks fondue & roots vegetables 23

Would you like to have your Aligot with Truffle, supplement 4,5
Additional garnish, supplement for Aligot, Salad or Marrow bone : 4.5 / Served as a main dish 12

... Desserts ...

 
My House Special “Ginette pancake”

Cheeses from the Auvergne Mountains 13 13

The unavoidable from Ambassade :
The famous Chocolate mousse 10
Crème brulée – Billom black garlic flavour 11
My House Special “Ginette pancake” 12

The desserts of the Season :
Assortment of Ice-cream and Sorbets, seasonnal flavours 9
Dessert of the day with nice fruits from Rodez Market, on the black board
Cornet de Murat, Apple cook in a Tatin way, chestnut cream and Birlou 11

Dessert degustation :
With a coffe 10
with a Tea, or Herbal Tea 11
with a Prune digestive (2cl) 13

Glass of dessert wines 8cl, 8€
Maury Mas Amiel 20 ans or Muscat de Rivesaltes

Auvergne Flavour 3 courses 33 €

From Monday to Saturday lunch

Warm green lentils, and bacon

Goat cheese on a toast, salad
Or Warm green lentils, and bacon
Or Regional soup with Seasonnal Vegetable

Country sausage & Aligot

Duck Confit Shepherd’s Pie
Or Country sausage & Aligot
Or Special of the Day, upon availabillity

Chocolate mousse

Safron flavour Crème brulée
Or Chocolate mousse
Or Chef’s Dessert Suggestion

Lunch: Menu with Starter/Main course or Main course/Dessert 22,50 €

During the week – excluding banking days


Starter & Main /Main & Dessert as per the blackboard

Warm green lentils, and bacon

Warm green lentils, and bacon
Or Regional soup with Seasonnal Vegetable

Homemade Leg Duck Confit, Salad

Duck Confit Shepherd’s Pie
Or Special of the Day, upon availabillity

Chocolate mousse

Chocolate mousse
Or Chef’s Dessert Suggestion

(during the week - except on public holidays)

Starter & Main or Main & Dessert
as per the blackboard


 

Home Made : All our meats are cooked on demand by our chef Emmerich De Backer and his team, using only selected products from specialist suppliers in Auvergne regional farms member of the Collège Culinaire de France 

Our dishes may contain common allergens. A list of potential, common allergens is available on demand from our staff. List of all our supplier is available on the french menu.

Please share your experiences with us, our Livre d’Or (Guest Book) is available at the entrance for your comments, remarks and any advice