La Belle Époque

A classic continental breakfast including a hot drink, a fruit juice, and toast. Simple and traditional to start the day well.

A hearty salad highlighting Auvergne products, particularly cured ham and Cantal cheese. Fresh and flavorful.

Mixed salad inspired by Scandinavian flavors with smoked fish (salmon, herring). Rich in protein and marine flavors.

A French classic of melted goat cheese on toast, served on a salad with a touch of honey. A popular sweet and savory combination.

High-quality smoked salmon (Label Rouge), served simply with cream and toast. Melting texture and delicate smoky flavor.

A plate of various cured meats (salami, ham, terrine). Ideal for sharing or as a gourmet starter.

Selection of cheeses, typically mountain varieties. Served with bread.

The best of both worlds: a board combining various cured meats and cheeses. Perfect for an aperitif or a light meal.

Creamy duck foie gras served with fig jam to balance the richness with a sweet note. A traditional luxury dish.

Twelve large snails prepared in the Burgundy style, i.e., with parsley butter and garlic. To be eaten hot with bread for the sauce.

A tender and marbled organic beef cut, grilled to your liking. Accompanied by crispy homemade fries.

Duck thigh cooked slowly in its fat until tender, with crispy skin. Served with sautéed potatoes with garlic and parsley.

Thick piece of beef seared on the plancha, served with a spicy green peppercorn sauce.

Slow-cooked lamb shank, very tender. Served with its reduced cooking juices and potatoes.

Traditional sausage made from pork tripe, certified authentic (5A). Very pronounced taste and unique texture. Served with a mustard sauce.

Freshly chopped and seasoned raw beef. A fresh and classic bistro dish, served with fries.

Layered sandwich with toasted bread, filled with salmon. Served with sautéed potatoes.

Breaded and fried fish fillet, served with fries and tartar sauce. A popular British classic.

Selection of French cheeses with Protected Designation of Origin.

A coffee or tea served with a selection of mini-desserts (mignardises). Ideal for tasting several sweets.

Italian dessert with a creamy texture, topped with caramel and sprinkled with toasted almonds for crunch.

Light and airy mousse with intense dark chocolate.

The cake or pastry of the moment, prepared according to the chef's inspiration.

Whipped egg whites, poached, floating on a vanilla custard sauce.

A variation of the Italian dessert where ladyfingers are replaced by speculoos (cinnamon biscuits), layered with mascarpone cream.

A simple starter of Spanish cured ham.

The classic bistro egg mayonnaise: hard-boiled eggs served with freshly made mayonnaise.

Plate of thin slices of Serrano cured ham.

Starter version of the warm goat cheese salad. Melted goat cheese toast and honey on a bed of lettuce.

Herring fillets marinated in oil, served with warm potatoes. A traditional bistro starter.

Rustic meat pâté (pork, liver), served with bread and gherkins.

Pork snout salad dressed with vinaigrette, with onions and parsley, Lyonnaise style.

Beef burger patty prepared on-site, served with fries.

Fried breaded fish and homemade fries.

Grilled duck breast, coated with a pepper sauce. Accompanied by split pea puree.

Penne pasta served with a creamy three-cheese sauce.

Rosted quality farm chicken, served with homemade mashed potatoes.

Roasted pre-sale lamb shoulder, renowned for its unique flavor and tenderness. Served with sautéed potatoes.