Menus

Our Auvergne specialties: Aligot, Salers beef, Aveyron lamb, Fourme d'Ambert, Fouace...

Our menu reflects regional gastronomy, evolving with the seasons and the market to meet all desires and offering, alongside the essential dishes and flavors typically Auvergne, Aligot, charcuterie or cheeses, gourmet suggestions for all appetites!

We are pleased to offer you our menu, with our beautiful Auvergne products (almost all), homemade... depending on availability and weather! Find all the beautiful Auvergne products magnified in beautiful plates, a good dose of local produce, a zest of originality and a big pinch of indulgence!

Here you will find the finest local meats: Salers beef, Cantal farm pork, Ségala veal, suckling lamb, Limagne duck, accompanied by aligot or seasonal vegetables, as well as a fish dish and a vegetarian plate.

Our menu reflects regional gastronomy, it evolves with the seasons and the market to meet all desires and offer alongside the essential dishes and flavors typically Auvergne gourmet suggestions at any time of the year, asparagus at the end of spring, mushrooms at the beginning of autumn, game in winter, salads in summer, veloutés when it is cold, ...

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... To share for an aperitif! …

The plate of Auvergne Ham from Maison Laborie sliced, 16-small or 28-large
Auvergne Ham

The dry sausage plate 11
Dry sausage

The delicious homemade Duck & Pickles terrine 15
Homemade terrine pate

The egg board with black garlic mayo, 8 halves 29
8 piece of our special Black garlic mayo on organic Eggs

... Seasonal starters and house classics...

Warm salad of Puy green lentils, chiffonade of smoked trout from Allier 15
Warm green lentils salad with smoked trouts from the region

Thin tart of Velay snails, Fourme d'Ambert cheese & onion confit 16
Snails on a pie, blue cheeze and candied onions

Our organic eggs, Billom black garlic mayo, Kaviari salmon eggs, fried leek nest 14
ASOM World Championship Finalist
Organic Eggs & Mayo, black garlic, leeks and salmon eggs

Game pâté "hair & feathers" with dried fruits, homemade pickles 19 Homemade meat pie with bird venison

Pig's trotter volcano in hazelnut crust, cabbage butter 15
Parsley Pig trotters vulcano, Hazelnut crumb & green cabbage

... Dishes to share...

A meter of knife-cut sausage from Maison Laborie, accompanied by aligot with fresh tomatoes, for a maximum of 5 people 99
“One meter” of our traditional country sausage – for 5 max

Approximately 1.2 kg of beef rib, Salers or Aubrac, for 2 people, with aligot 115
Beautiful sharing cuts, Salers or Aubrac breed, Beef Ribeye Steak for 2

... The dishes...

VG!
Risotto of small spelt from Velay & vegetables
roots 22
with aligot tasting 27
The VG, einkorn risoto & root vegetables (side aligot in option)

The sea
Melted scallops
leeks, saffron cream & Charroux mustard 32
Scalops, leeks, saffron and mustard cream

The farm-raised veal of Ségala
Low-temperature cooked walnut, chestnut purée, butternut squash and black garlic cream 29
Ségala Veal, cheznut mash, butternut & black garlic

... The accompanying meats
from Aligot to fresh Aubrac cheese...

Parlan Sausage & Aligot 23
(supplement for reduced homemade meat juice 1)
Countryside Sausage

Salers Beef Steak, Meat Juice, Aligot 31
Pan-fried beef steak

Shoulder of milk-fed lamb from Aveyron, Allaiton,
cooked for 13 hours at low temperature & Aligot 39
Suckling lamb from the region, cook 13 hours

You prefer your Aligot Truffled: supplement of 5

Supplement for a second topping: 6

... Desserts...

The tasting plate of our Auvergne cheeses - Saint Nectaire – Fourme d'Ambert – Tome de Laguiole grand affinage 14
Cheese selection

The Embassy's must-sees
Our "famous" Chocolate Mousse 13
The perfect pairing with a glass of Maury, Mas Amiel, 20 years old €11
Our famous chocolate mousse

Billom Black Garlic Crème Brûlée 13
Crème brûlée infused with black garlic from Billom

The seasonal dessert
Candied Y. Colombier apple, fouace of
Aveyron French toast, vanilla cream 13
Candied Apple, vanilla cream, French toast

The trio of "gourmet" desserts
With a coffee 13
With a cream, a herbal tea
from Amaya or a tea 14
With an Auvergne Plum (2cl) 15
3 mini desserts with ... coffee, tea or Prune alcohol

All our dishes are homemade, by chef Emmerich De Backer and his team, using fresh produce selected in Auvergne and from quality producers who are members of the Collège Culinaire de France*, meats from Auvergne/Aveyron (France)

Breastfeeding Lamb , Bernard Greffeuille, Capdenac, Aveyron
Salers beef, Ségala veal , ARCADIE, Rodez
Fat Duck , Limagne Estate, Puy de Dôme
Pork Charcuterie , Maison Conquet, Laguiole & Laborie, Parlan
Poultry , Allier poultry, Allier & Alice, Cantal

The fish comes from responsible fishing,
Thibault's boat, Barfleur
Smoked fish , Sichon Smokehouse, Allier,
Velay snails , Grazac snail farm, Alain Charas

The Cantal egg, Nicolas Reboul, Saint Cernin
Fruits & vegetables, Yannick Colombier, Rodez Market,
Cheeses, Young Mountain, Laguiole, Aveyron,
Cantal, Yoan Bex Boisset, Chapuis Bas en Basset Farm ,
Haute Loire, Lands of Auvergne, Puy de Dôme

Walnut oil, hazelnut cake, Moulin de Méjane,
Aveyron Charroux Mustard , Olivier Maenner, Allier,
Pickle spread, l'Artisan de Fruit, Rodez
Black garlic from Billom, Laurent Girard, Puy de Dôme,
Artisanal ice cream, Terre Adélice, Ardèche

All our dishes may contain common allergens, a summary table is available on request.