La Maison de l'Aubrac

Classic French aperitif cocktail made with dry white wine and cassis cream.

Elegant version of Kir made with Champagne instead of white wine, with cassis cream.

Italian herbal vermouth. Red is sweet and spicy, white is drier and vanilla-scented.

Typical anise liqueur from Marseille. Drunk diluted with fresh water and ice.

Anise-flavored spirit, similar to Ricard but with a slightly different herb recipe.

Strong, round, and slightly fruity Belgian blonde beer.

Californian India Pale Ale. Pronounced bitterness with notes of citrus and pine.

Belgian abbey white beer. Smooth, cloudy, with notes of spice and orange.

Classic beer mixes. Panaché is beer and lemonade. Monaco adds grenadine syrup.

Refreshing Cuban cocktail based on rum, fresh mint, lime, and sparkling water.

Vibrant orange Italian aperitif, slightly bitter and sparkling, served with an orange slice.

Floral variation of the Spritz with elderflower liqueur and mint.

Elegant cocktail with Champagne and orange juice, often served at brunch.

Negroni cousin using Bourbon whiskey instead of gin. Rich and bitter.

Popular sweet drink from southwestern France, mixing white wine, soda, and syrup.

Floral and original gin-based cocktail with notes of elderflower and violet.

Modern fruity and vanilla cocktail with passion fruit flavor.

Classic tangy Mexican drink with tequila, often served with a salted rim.

Energizing coffee cocktail with cold coffee and vodka, with a creamy foam.

Cuban cocktail, simple and balanced, highlighting rum and lime.

Very fresh herbaceous cocktail where basil is crushed to release all its aromas.

Sour-style cocktail with a frothy texture thanks to egg white. Choice of Amaretto (almond) or Whisky.

Cocktail served with Ginger Beer and lime. Moscow (Vodka), London (Gin), Jamaican (Rum).

Selection of great international bar classics.

Fruity and sparkling non-alcoholic drink with apple and mint flavors.

Spicy and sweet mocktail thanks to ginger beer and grenadine.

Exotic non-alcoholic drink, rich in tropical fruits.

Non-alcoholic version of the Mojito, retaining the freshness of mint and lime.

Still (Vittel) or sparkling (Perrier) mineral water in a small bottle.

Still (Vittel) or sparkling (Perrier) mineral water in a large bottle.

Natural sparkling mineral water, individual size.

Classic sweet carbonated drinks (like Coca-Cola, etc.).

Brewed and chilled tea, usually lightly sweetened and refreshing.

Various bottled fruit juices.

Freshly squeezed fruit juices made to order.

Classic bistro appetizer: hard-boiled eggs with yolk mixed with mayonnaise and herbs, then replaced in the white.

Creamy pumpkin soup with chestnut chunks. Sweet and comforting autumn flavors.

Traditional caramelized onion soup, served with bread and a layer of melted, gratinated cheese.

Fresh Italian cheese with a creamy center, served here with fresh figs for a sweet and savory touch.

Pâté en croûte: meat filling cooked in a pastry crust, often with an insert of foie gras or pistachios.

Beef bone cut lengthwise and roasted. The marrow is eaten spread on toast with Guérande salt.

Dried and aged beef ham, sliced very thinly. Intense and smoky flavor.

Sautéed wild mushrooms served with an egg with a runny yolk.

House-prepared fatty duck liver, melting texture. Served with toast.

Fried spring rolls stuffed with beef. Crispy on the outside.

Snails cooked in their shells with parsley and garlic butter (snail butter).

Dry sausage sliced thinly, served in a cone for an aperitif.

Breaded and fried balls containing truffle-flavored Aligot (mashed potatoes with cheese).

Selection of four aged cheeses to share.

Assortment of local cured meats from the Aubrac region.

Mixed platter combining cured meats and cheeses.

Large platter of house specialties to share. Contains a variety of meats, cheeses, and fried preparations.

Tender chicken breast served with a creamy morel mushroom sauce.

Southwestern duck leg slow-cooked in its own fat, very tender meat and crispy skin. Rich foie gras sauce.

Grilled lamb chops served with a juice flavored with rosemary.

Breaded and fried veal cutlet, crispy and golden.

Layered pasta with a sauce made from local beef and gratinated with regional cheese.

Firm-fleshed fish served with a herb butter sauce.

Grilled salmon fillet served with a creamy white wine butter sauce.

Iconic dish from Aubrac: artisanal pork sausage served with Aligot (mashed potatoes with fresh tome cheese).

Large Caesar salad with chicken, Parmesan cheese, croutons, and creamy anchovy Caesar dressing.

Meatless burger, with a plant-based substitute and cheese.

Additional side dish of your choice from the proposed garnishes.

Extra portion of green salad.

Long-fibered, very flavorful cut of beef. Served with shallot sauce.

Tender and slightly fatty (marbled) cut of beef, offering a lot of flavor.

The most tender cut of beef, very lean and delicate.

Beef steak rich in intramuscular fat (marbled), making it very juicy and flavorful after cooking.

Beef stew slow-cooked in red wine with vegetables. Melting meat and rich sauce.

Duck legs cooked slowly in their own fat, very tender meat and crispy skin. Rich sauce with foie gras.

Beef seared very briefly on the outside and raw inside, cut into thin slices, Japanese style.

Raw beef cut with a knife (not ground), classically seasoned with capers, onions, and condiments.

Very thin slices of raw beef spread on the plate, seasoned with truffle oil and Parmesan cheese.

Gourmet burger with an Aubrac beef patty and melted local cheese.

Luxurious and rich burger with foie gras, Saint-Nectaire cheese, and truffle mayonnaise.

Very large bone-in beef cut, ideal for sharing. Flavorful and juicy meat.

Rib steak that has undergone a 6-week aging process to intensify flavor and tenderness.

Comparative experience allowing you to taste a fresh rib steak and an aged one.

Aged sirloin steak sold by weight. Nutty flavor and very tender texture.

Aged sirloin steak sold by weight. Intense flavor developed through aging.

Whole aged rib steak sold by weight.

Skirt steak (very tender and flavorful cut of beef) aged, sold by weight.

Soft cheese with a bloomy rind, made from raw milk. Creamy and fragrant.

Cheese.

Semi-firm Auvergne cheese made from cow's milk, with a nutty and earthy flavor.

Semi-firm goat cheese in a log shape, ash-coated, with a delicate goat flavor.

Assortment of 4 cheeses served with jam.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Coffee or tea served with an assortment of mini-desserts.

Upside-down apple tart, apples are caramelized with butter and sugar.

Slice of brioche dipped in an egg-milk mixture and pan-fried, served hot with caramel ice cream.

Chocolate cake, cooked on the outside and molten inside, served with vanilla ice cream.

Crêpes served with a sauce of sugar, butter, orange juice, and Grand Marnier liqueur, often flambéed.

Very thin slices of fresh fruit (pineapple and figs) served as a light dessert.

Tartlet filled with tangy lemon cream and topped with sweet meringue.

Pastry made of layers of crispy puff pastry and vanilla pastry cream.

Pastry puff filled with vanilla ice cream and topped with hot chocolate sauce.

Glass of Champagne served with an assortment of mini-desserts.

Classic coffees: short, long, decaffeinated, or with a drop of milk.

Large coffee with milk.

Coffee with milk foam (Cappuccino) or plenty of hot milk (Latte).

Hot drink made with cocoa and milk.

Coffee or hot chocolate topped with whipped cream.

Hot coffee cocktails with alcohol (Cognac or Whisky) and cream.

Selection of teas and herbal teas.