Regional Specialities Menu 36€ ou FORMULE Entrée et plat à 32€ ou Plat et fromages ou dessert à 27€

Appetizer

Creamy rich autumn vegetable soup

Or

Local ham and sausage platter
Cured ham, home-made terrine, salami, head cheese

Or

The traditional dish of the region made with minced beef swiss chard pasley

Or

“Meurette” poached eggs
Red wine sauce, mushrooms, and garlic croutons

* * * *

Aubrac steak
Choice of sauces: blue cheese or herb butter or shallot

 Or

Perch fillet with diced mushrooms
Citrus sauce

Or

Pork filet steack stuffed with cepes and chestnuts served with Charroux mustard sauce
Rice with herbs

Or

Crispy chicken filet lemon sauce

All dishes served with home-made Aligot (puréed potatoes with cheese) and seasonal vegetables

* * * *

Locally sourced cheese (+ € 5 if ordered for dessert)

Or

Choice of dessert à la carte

All meats produced in France
All our dishes are prepared in strict compliance with hygiene regulations