Aux Cadrans

Traditional onion soup with caramelized onions and beef broth, served with toast and gratinated with melted Cantal cheese. Rich and comforting flavor.

Snails served hot in their shells, filled with garlic and parsley butter. Tender texture and garlicky flavor.

Eggs baked in ramekins with cream and Bleu d'Auvergne cheese. Creamy texture and pronounced flavor, served with toast.

Rich duck terrine containing 20% foie gras. Served cold, smooth texture and delicate flavor.

Fried spring rolls stuffed with chicken and vegetables. Crispy on the outside, served with a sweet and sour sauce.

Shrimp coated in a light and crispy batter. Served with a dipping sauce.

Steamed leeks served cold with a mustard vinaigrette and a poached egg. A classic and fresh bistro starter.

Vegan composed salad with quinoa, creamy avocado, chickpeas, and crunchy vegetables.

Classic romaine salad with roasted chicken, parmesan shavings, croutons, and creamy Caesar dressing.

Asian-inspired salad with shrimp, fresh vegetables, and Thai-flavored dressing (often lemongrass, cilantro, chili).

Salad with Italian flavors with smoked raw ham (speck), fresh mozzarella cheese, and tomatoes.

Avocado toast with smoked salmon and a runny poached egg, served with salad.

Tender chicken breast served with a sun-dried tomato pesto sauce and tagliatelle pasta.

Traditional French dish made of simmered veal head and tongue pieces, served with ravigote sauce (vinaigrette with herbs, capers, and hard-boiled eggs). Gelatinous and tender texture.

Rustic sausage made from pork tripe. The AAAAA label guarantees superior quality. Very strong taste and unique texture, served with mustard sauce.

Raw minced beef seasoned (capers, onions, sauce), served with fries. Fresh and flavorful dish.

Juicy, marbled grilled beef steak, served with a creamy potato gratin.

Beef burger with melted Cantal cheese, served with fries.

Very thin slices of marinated raw beef, served with parmesan and capers. Accompanied by fries.

Salmon fillet cooked in a curry sauce, served with rice and vegetables.

Battered and fried white fish, served with fries and a creamy tartar sauce.

Mixture of vegetables simmered in a mild coconut milk sauce with mild spices, served with rice.

Beef burger seasoned with wild garlic (a wild plant with a delicate garlicky flavor).

Composed salad with warm goat cheese toasts and slices of smoked or dried duck breast.

Traditional beef stew slowly simmered in red wine with carrots, onions, and mushrooms. Rich and flavorful.

Pan-seared salmon fillet served on a bed of sweet and bitter braised endives.

Mussels cooked in a white wine, shallot, and parsley broth. Served with fries.

Twisted pasta served with a spicy chorizo sauce (Spanish paprika sausage).

Grilled beef steak served with béarnaise sauce (butter and tarragon emulsion) and fries.

Moist cake soaked in a spiced rum syrup (rum infused with fruits/spices).

Coffee served with an assortment of small desserts (petits fours).

Refreshing sparkling wine cocktail, with melon or grapefruit.

Whole small goat cheese, characteristic goat flavor.

Auvergne cow's milk cheese, uncooked pressed paste. Nutty flavor and creamy texture.

Massif Central hard cheese, aged for several months for a fruity and slightly tangy flavor.

Assortment of several French cheeses served with bread.

Rich chocolate and chestnut flour cake, dense and melting texture.

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

Caramelized upside-down apple tart, served warm with whipped cream.

Assortment of fresh seasonal fruits cut into pieces.

Poached meringue (egg whites) floating on vanilla custard.

Cream puffs coated in a crispy shell (craquelin), served with chocolate sauce.

Tart base filled with a tangy lemon cream and topped with a sweet meringue.

Cola-flavored carbonated sodas.

Sparkling natural mineral water.

Still natural mineral water.

Sparkling mineral water from the region.

Traditional French artisanal lemonade.

Peach flavored iced tea.

Orange carbonated drink with citrus pulp.

Tonic or citrus-flavored carbonated drink.

Freshly squeezed fruit juices made to order.

Freshly squeezed pink grapefruit juice.

Bottled fruit juices.

Thick and sweet fruit nectars.

Large bottles of mineral water (still or sparkling).

Artisanal Norman cider, fruity and sparkling.

Fermented ginger soft drink, alcohol-free.

Classic organic espresso.

Decaffeinated coffee.

Double espresso.

Large coffee with milk.

Espresso topped with a creamy milk foam.

Rich and creamy homemade hot chocolate, made with melted chocolate and whole milk.

Coffee or hot chocolate topped with whipped cream.

Mulled wine infused with spices (cinnamon, cloves), a comforting winter drink.

Hot drink made with rum, hot water, lemon, and honey/sugar.

Organic herbal infusions without theine.

Selection of black teas.

Selection of green teas.

Naturally caffeine-free rooibos (red tea), flavored with spices.

Hot cocktail made with coffee, Irish whiskey, and cream.

Glass of champagne with cassis cream (Kir Royal).

Prestigious French sparkling wine.

Pastis, anise liqueur diluted with water.

Gentian root-based aperitif, bitter flavor.

Italian vermouth.

Sweet fortified Portuguese wine.

Sweet cherry liqueur.

Aperitif based on Bordeaux wine and fruit liqueurs.

French whisky.

American Whiskey.

Irish whiskey.

Japanese whisky.

Peaty and smoky Scotch whisky.

Aged Martinique agricultural rum.

Agricultural white rum.

Smooth and vanilla-scented rum from the Philippines.

Premium French vodka.

French artisanal gin.

Classic digestifs.

Normandy apple eau-de-vie.

Renowned Cognac.

Southwest wine eau-de-vie.

Cognac and bitter orange liqueur.

Raspberry eau-de-vie.

Yellow plum eau-de-vie.

Aged plum eau-de-vie.

Pear eau-de-vie.