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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... Starters ...
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
... The summer’s Tartare ...
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
... Main courses ...
“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
... Desserts ...
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
Glass of dessert wines 8cl, 8€
Auvergne Flavour 3 courses 33 €
From Monday to Saturday lunch
Goat cheese on a pie, nuts, honey & salad
Homemade Leg Duck Confit & Salad
« T de l’Aubrac » flavour Crème brulée
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
Homemade Leg Duck Confit, Salad
(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