La Ferme de l'Aveyron

Dry pork sausage seasoned with green peppercorns. Firm texture and spicy taste. Ideal for sharing as an appetizer.

Shredded goose meat spread, slow-cooked in its own fat. Creamy and rich texture. Enjoyed on bread.

Fresh pink radishes served raw with butter and salt. Crunchy and refreshing with a slight peppery bite.

Tender cooked leek whites, gratinated with parmesan cheese and served with white ham. Savory hot starter.

Soft-boiled egg (runny yolk) served with a mushroom (forestière) topping and a bacon-flavored cream. Rich and creamy.

Free-range farm chicken, renowned for the quality of its meat. Served with potatoes. Traditional roasted dish.

Grilled pork sausage typical of the Auvergne region, served with aligot (mashed potatoes mixed with stretchy fresh tomme cheese). Rich and comforting dish.

Burger made with Salers beef, known for its flavor. Served in a garnished bun.

Marbled and tender beef cut from the Black Angus breed, grilled to your desired doneness. Intense beef flavor.

Thick fillet of cod, a white fish with firm, flaky flesh. Delicate taste, usually pan-seared.

Green salad topped with slices of toasted bread covered with melted hot goat cheese and drizzled with honey. Classic sweet and savory mix.

Assortment of various aged French cheeses. Enjoyed with bread.

Moist cake soaked in a syrup with alcohol (rum). Served chilled, often accompanied by whipped cream.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked. Served warm.

Tart base filled with fresh raspberries. Fruity and tangy dessert.

Individual chocolate cake baked so that the center remains molten. Rich in chocolate.

Espresso coffee served on a tray with an assortment of several miniature desserts.