Le Louis Philippe

An organic white wine from Pays d'Oc. It has aromas of fresh fruit and a nice roundness. Best served chilled, ideal as an aperitif.

Dry white wine from the Loire Valley, known for its minerality and citrus notes. Lively and elegant. Perfect with seafood.

Loire white wine with characteristic flint aromas. It offers great freshness and a smoky note. Pairs well with fish.

A structured and spicy red wine from the Rhône Valley. Made from Syrah, it has notes of black fruit. Ideal with meats.

Dry white wine from Burgundy, famous for its purity and mineral freshness. Aromas of green apple and lemon. Excellent with oysters.

Prestigious white wine from Burgundy, rich and complex. It reveals notes of ripe fruit and hazelnut. A fine bottle for a refined meal.

Great white wine from the northern Rhône Valley. Very aromatic with notes of apricot and peach. A creamy texture on the palate.

A light and fruity red wine typical of Burgundy. It expresses aromas of small red fruits like cherry. Easy to drink.

Elegant and fine red wine from Burgundy. It offers a bouquet of red fruits and sweet spices. Pairs well with slow-cooked dishes.

A Beaujolais cru, lively and fruity. Made from Gamay, it is smooth on the palate with notes of red fruits. Very convivial.

Generous and spicy red wine from the South of France. It blends Grenache and Syrah for a warm taste. Pairs well with grilled meats.

A classic from Bordeaux, round and full-bodied. Dominated by Merlot, it offers soft tannins and black fruit aromas. Ideal with red meat.

Graves red wine, elegant and smoky. It has a good balance between fruit and oak. Perfect for accompanying a full meal.

A powerful and complex red wine from the Southern Rhône. It is rich, sunny, and spicy with a long finish. A wine for special occasions.

Great red wine from Burgundy, robust and tannic. It develops aromas of black fruit and undergrowth. A prestigious reference.

A light and refreshing rosé wine. It evokes sunshine and holidays with its fruity notes. Perfect for cooling down.

Famous Rosé de Provence, with a pale and elegant color. It offers delicate aromas of flowers and fresh fruit. Very popular in summer.

Fresh oysters from Normandy, medium size (N°2). Served raw on ice, they are briny and plump. To be enjoyed with lemon or vinegar.

A whole Camembert baked until melting. Flavored with thyme and sweetened with honey. To be eaten hot by dipping bread into it.

Assortment of artisanal charcuterie (ham, salami, terrine). Ideal for sharing as an aperitif. Served with bread and pickles.

Fried chickpea and spice patties. Crispy on the outside and soft on the inside. A flavorful vegetarian option.

Breaded and fried chicken pieces, cooked until golden brown. Tender inside and crispy outside. A simple and delicious dish.

Soft Italian bread topped with creamy stracciatella cheese and ham. A rich and flavorful dish, perfect for sharing.

Snails served in their shells with garlic and parsley butter. A great classic of French gastronomy. To be eaten with special picks.

Seasoned avocado mash, served fresh. Accompanied by crispy corn chips for dipping. A Mexican-inspired appetizer.

Runny or well-done omelette to your taste, made with organic eggs. Can be filled with ham, cheese, or herbs. Served with a green salad.

A poached egg with a runny yolk served with sautéed mushrooms. All topped with a creamy smoked bacon sauce. A rich and comforting starter.

A caramelized endive and goat cheese upside-down tart. The bitterness of the endive pairs perfectly with the sweetness of the cheese. Served warm.

Thin slices of artisanal smoked salmon. Accompanied by a crème fraîche with a hint of gin. A fresh and elegant starter.

Creamy parsnip soup, a sweet root vegetable. Garnished with chestnuts for crunch. A warm, autumnal starter.

Slice of homemade duck foie gras, rich and melt-in-your-mouth. Served with a sweet pear condiment to balance the richness. To be enjoyed with toasted bread.

Traditional soup made from caramelized onions and broth. Topped with bread and Comté cheese gratinéed in the oven. Very comforting.

Frog legs sautéed with garlic and parsley. The meat is tender and slightly reminiscent of chicken. A typically French dish.

Snails served hot in their shells with garlic butter. Choose the portion according to your appetite. Flavorful and aromatic.

Beef stew slow-cooked in red wine. The meat is tender and the sauce is rich in flavor. Served hot in a small cast-iron dish.

Coarsely ground pork sausage, grilled and juicy. Topped with a reduced shallot jus. Served with homemade mashed potatoes.

Raw beef, minced and seasoned (capers, onions, sauce). Prepared with quality Aubrac meat. Served fresh, often with fries.

Lamb shoulder or leg slow-cooked until extremely tender. Served with small roasted potatoes. A hearty and flavorful family dish.

Restaurant's signature burger with a juicy beef patty and toppings. Served with fries cut and cooked on-site. A hearty classic.

Soft potato dough balls. Coated in a creamy Italian blue cheese sauce (Gorgonzola). Rich and decadent.

A piece of Aubrac beef selected for its tenderness. Grilled to your liking and served with a creamy béarnaise sauce. For red meat lovers.

Toasted brioche slice topped with avocado and burrata (creamy fresh cheese). Garnished with pesto and fresh tomatoes. A light and modern dish.

Crispy romaine lettuce with breaded chicken, parmesan, and croutons. Dressed with the famous creamy Caesar sauce. A complete and fresh dish.

Healthy meal bowl with marinated salmon, rice, and various fresh vegetables. Contains avocado and seaweed for a Japanese touch. Fresh and balanced.

Vegan bowl with quinoa, green vegetables, and falafel. Rich in plant-based protein and vitamins. A healthy and colorful option.

Thick cod fillet cooked in an exotic coconut and lemongrass sauce. Served with fragrant rice. A dish with sweet, Asian flavors.

Fine-fleshed fish fillet, served on melted leeks. Topped with a lightly aniseed white butter sauce. A refined classic.

Piece of salmon baked with an aromatic herb crust. Accompanied by gently cooked endives. Flavorful and healthy.

Selection of three aged cheeses. Usually served with bread. Ideal for finishing the meal in French style before or instead of a sweet dessert.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. A decadent and classic dessert. The hot-cold contrast is delicious.

Creamy lemon-flavored cheesecake on a biscuit base. Served with a tangy red fruit sauce. Fresh and creamy.

Slice of brioche dipped in a milky mixture then pan-fried in butter. Served warm with a hint of pistachio. Very soft and comforting.

Spongy cake soaked in rum syrup. Often served with whipped cream. A traditional, flavorful dessert.

Thin pastry filled with baked apple slices. Drizzled with salted butter caramel. Crispy and melting.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard.

Thin wheat crepes served warm, sprinkled with sugar. Option to add Nutella. A simple and popular dessert.

Probably a gourmet coffee: coffee served with several small miniature desserts. Allows you to taste several sweets.

Artisanal ice creams and sorbets. Choose your flavors from the selection (fruit, chocolate, coffee). Refreshing to finish the meal.

Ice cream cup with coffee or chocolate ice cream, drizzled with hot coffee or chocolate and topped with whipped cream. Very decadent.