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 ...
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Warm Puy Lentils salad, “since 1966…” 10 Eggplant caviar & fresh tome cromesquis 12 Melon gazpacho with honey, verbena ice cream 12 "Cochonnailles" tasting plate from Conquet 12 Aperitif board to share, cold meats 18 or cold meats / cheese 20
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... The tartares in starter format or main course ...
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Sea bream tartare, vegetable brunoise, black garlic toast 13/21 Salers Beef Tartare with a knife, Laguiole shavings 15/24 accompanied by charlottes apples |
... Large salads for the summer ...
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"Vercingétorix", light sauce with fourme d'Ambert, with or without chicken 15/18 The beautiful VG vegetable and declination plate from Laguiole 18 |
... The house’s classics ...
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Parlan & Aligot Sausage 19 Ségala Veal Breast with spicy caramel, charlotte potatoes 23 Salers & Aligot pavé, marrow bone & fleur de sel, mixed greens 27 |
... Desserts ...
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The beautiful plate of Auvergne cheeses 10 Our “famous” chocolate mousse 10 Billom Black Garlic Crème brûlée 11 Cup of ice and sorbet "Terre Adélice" 9 Shortbread tart with red berries 12 The trio of “gourmet” desserts With a coffee 10 a Tea or an Amaya Infusion 11 With a Plum from Auvergne (2cl) 13 |
A taste of Auvergne 35
From Monday to Saturday lunch
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Goat cheese on a toast, honey & salad |
Duck Confit Shepherd’s Pie |
Safron flavour Crème brulée |
Lunch special 22,50 €
During the week – excluding days off
Starter & Main OR Main & Dessert
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Warm green lentils, and bacon |
Special of the Day, upon availabillity |
Chocolate mousse |
(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 Auvergne regional farms and Collège Culinaire de France specialist suppliers.
List of all our supplier is available on the french menu.
Our dishes may contain common allergens.
A list of potential, common allergens is available on demand from our staff.
Please share your experiences with us, our Livre d’Or (Guest Book) is available at the entrance for your comments, remarks and any advice
Payment by cash or credit card – taxes & service included – no change in our menu