L'Alouette

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A classic of French bistro cuisine. Tender and creamy texture, mild flavor. · Usually enjoyed as a starter, often accompanied by bread.

Traditional charcuterie made from minced or shredded pork cooked in its own fat. Rich and melting texture. Rustic and salty flavor. · To be spread on bread, often served with gherkins.

Fried chickpea fritters seasoned with spices and herbs. Crispy on the outside and soft on the inside. Fragrant oriental flavor. · Generally served with a sauce and fresh vegetables.

Half avocado filled with cold shrimp. Seasoned with citrus and a creamy cocktail sauce (mayonnaise and ketchup). · A fresh and light starter, blending sweetness and acidity.

Roasted beef bone containing hot and melting marrow. Very fatty and gelatinous texture, rich and savory taste (umami). · The bone marrow is spread on toast with a little salt.

Salad made with romaine lettuce, breaded chicken, bacon, egg, and parmesan. Dressed with a creamy anchovy and garlic sauce. · A complete, crunchy, and flavorful dish.

Hearty salad topped with melted cheese toasts (goat cheese, mozzarella, cantal) and charcuterie. Served with sautéed potatoes. · Hot and cold mix, rich and gourmet.

Rustic salad with herbed chicken and garlic potatoes. Simple and nourishing ingredients. · Varied texture between the crunchiness of the vegetables and the tenderness of the chicken.

Asian-inspired salad with crunchy cabbage and chicken. Sweet and savory sesame and molasses dressing. · Fresh, crunchy, and fragrant.

Complete and healthy meal bowl with colorful vegetables, fruits, and a protein of your choice. Mild honey-basil dressing. · Fresh, balanced, and full of vitamins.

Raw minced beef, seasoned. The Italian version adds parmesan and basil. Tender and fresh texture. · Served cold with hot fries. Very popular brasserie dish.

Grilled beef cut (approx. 300g), juicy and marbled. Served with a sauce of your choice and sautéed potatoes. · Tender meat with a pronounced flavor.

Very large bone-in beef cut (1kg), ideal for sharing. Rich, fatty, and very flavorful meat. · Grilled cut, served sliced for two or more people.

Traditional French sausage made from pork tripe. A.A.A.A.A label guarantees quality. Strong smell and very characteristic taste. · Firm and elastic texture. Dish for offal lovers.

Duck thigh slow-cooked in its own fat. The skin is golden and crispy, the meat is melting and falls off the bone. · A classic from the Southwest of France, rich and flavorful.

Classic burger with beef patty, melted cheddar cheese, and raw vegetables. Served with homemade fries. · Hearty and satisfying.

Crispy breaded chicken burger. Topped with caramelized onions and a creamy lemon sauce. · Alternative to beef, lighter and more flavorful.

Small square ravioli filled with cheese and herbs, a specialty from Dauphiné. Served in a creamy sauce. · Comforting, sweet, and melting dish.

Raw fish (trout) cut into small cubes and seasoned with herbs. Similar to beef tartare but with fish. · Fresh, light, and delicate. Served with fries and salad.

Shortcrust pastry filled with a tangy lemon cream and topped with sweet, golden meringue. · Perfect balance between the acidity of the lemon and the sweetness of the meringue.

Caramelized apple tart baked upside down. Served warm with a scoop of cold vanilla ice cream. · Melting, sweet, and rich caramel-flavored dessert.

Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa. Mousse-like and light texture. · Sweet flavor of coffee and cream.

Tart made with fresh fruits available that day. The filling varies according to the season.

A coffee served with an assortment of several miniature desserts. Ideal for tasting a bit of everything. · The 'Joyeux' version usually includes a touch of alcohol.

Chocolate cake cooked so that the center remains liquid and flowing. Served warm with vanilla ice cream. · Intense chocolate, warm and comforting.

Scoop of ice cream or sorbet. Wide choice of classic and fruity flavors. · Refreshing at the end of the meal.

Assortment of charcuterie (salami, hams, terrines) from the Aveyron and Auvergne regions. Served on a wooden board. · Ideal for sharing as an appetizer with bread.

Platter combining various charcuterie and cheeses. Offers a complete tasting of local products. · Perfect to accompany wine.

Selection of French aged cheeses. Varieties change according to availability. · Served with bread.

Extra portion of homemade fries or sautéed potatoes. · Classic side dish.

Extra portion of fragrant rice or green salad. · Lighter option to accompany a dish.

Mix of fresh vegetables quickly stir-fried in a wok. Crunchy and flavorful. · Healthy and colorful side dish.

An extra portion of sauce to accompany your meat or fries.

Complete meal deal for children including a main course, a drink, and a dessert. Portions adapted for younger ones.

Quick breakfast including a hot drink, a pastry or toast, and a small fruit juice. · Ideal for a light start to the day.

Hearty and complete breakfast. Includes eggs cooked to your liking, pastries, a hot drink, and a juice. · Perfect for brunch or a big appetite in the morning.

Bright orange Italian cocktail. Mix of prosecco, Aperol (bitter and sweet), and sparkling water. Served with an orange slice. · Refreshing, slightly bitter, and sparkling.

Simple and bitter aperitif. Mix of red Campari liqueur and tonic. Served chilled. · Herbal and bitter taste, very thirst-quenching.

Long drink based on red Martini vermouth and tonic. Sweet with a hint of bitterness. · Light aperitif drink.