La Table 12

The main dish of the day, prepared according to the chef's inspiration and market products. It's a fresh and varied option for lunch. · Flavors change daily. Texture and taste depend on the day's recipe. · Can be enjoyed as a main course for a quick and tasty lunch.

A lunch formula allowing you to choose two dishes from the starter, main course, and dessert of the day. · Ideal for a balanced and gourmet meal at a fixed price. · Choose your favorite combination according to your appetite.

The complete lunch menu including the starter, main course, and dessert of the day. · Allows you to discover all the chef's lunch suggestions. · Perfect for a complete and satisfying meal.

A small selection of raw milk artisanal cheeses, highlighting the terroir. · Varied flavors from mild to full-bodied, creamy or firm textures. · Ideal for sharing as an aperitif or for a light snack.

An assortment of fine charcuterie from the Conquet house in Aveyron (salami, dry-cured ham, etc.). · Authentic, savory and tasty flavor, with a melting or firm texture depending on the cut. · Easy to nibble with your fingers, served with bread.

A large board of assorted raw milk cheeses, perfect for cheese lovers. · Offers a palette of tastes and textures representative of the region. · To share convivially among several people.

A generous selection of quality Aveyronnais charcuterie. · Rich in traditional flavors, ideal for sharing. · Perfect with a glass of red wine.

The best of both worlds: a mix of raw milk cheeses and Aveyronnais charcuterie. · A balanced combination of savory, fatty and creamy. · The ideal board for a dinner aperitif.

A portion of golden and crispy fries served with a sauce prepared on-site. · Crispy on the outside and soft on the inside. · A comforting classic to nibble on.

A specialty from Aubrac: mashed potatoes mixed with melted fresh tomme cheese. · Very characteristic elastic and stringy texture, rich cheese and garlic flavor. · Eaten hot, it is a hearty and comforting dish.

Gourmet fries topped with melted Cantal cheese and crispy ham and onions. · A decadent mix of crispy and melting textures, very tasty. · A rich dish to share or for hearty appetites.

Toasted bread tartine topped with melting fresh tome cheese, local ham and flavored with oregano. · Crispy bread and melting cheese, with flavors of the terroir. · To be eaten with fingers or cutlery as a starter or tapa.

Vegetarian version of bruschetta with grilled vegetables and melted cheese. · Sunny flavors and melting texture. · A flavorful vegetarian option.

Low-temperature cooked duck foie gras served with a sweet plum jam. · Creamy and melting texture, rich and delicate taste contrasted by the fruit. · Enjoy spread on bread, often at the beginning of a meal.

A composed salad with local cheese roasted with honey and charcuterie. · Sweet and savory mix with the freshness of raw vegetables and the meltiness of warm cheese. · A light yet gourmet starter.

The special starter of the day, varying according to the market. · Depends on the chef's preparation. · Ask your server for today's composition.

A classic Bordeaux red wine. · Generally structured with red fruit notes and present tannins. · Pairs well with red meats and cheeses.

Organic red wine from the Rhône Valley. · Often fruity, spicy and warm in the mouth. · Versatile, it pairs well with many dishes.

A Beaujolais cru, from old vines. · Light and fruity (gamay), with great finesse. · Easy to drink, even slightly chilled.

Languedoc red wine, certified organic. · Rich and sunny, with notes of black fruit and garrigue. · Ideal with southern dishes or grilled meats.

A Saint-Émilion satellite, Bordeaux wine with a dominant Merlot. · Round and fleshy, with notes of ripe red fruits. · An elegant classic to accompany a good meal.

Local Aveyron red wine, organic. · Typical of the region, with character and pleasant freshness. · Pairs perfectly with local charcuterie and cheeses.

Iconic red wine from Aveyron (Fer Servadou grape variety). · Notes of pepper, blackcurrant and beautiful minerality. · The ideal companion for aligot and red meat.

Dry white wine from the Chardonnay grape variety. · Round and buttery with notes of white fruits. · Appeals to most people, good as an aperitif or with fish.

White wine from the Rhône Valley, certified organic. · Aromatic, floral and fruity (peach, apricot). · Fresh and thirst-quenching.

White wine from Ventoux, organic. · Lively and mineral with beautiful freshness. · Excellent with salads or goat cheese.

Sweet and sugary white wine from the Southwest. · Notes of exotic fruits and honey, very fragrant. · Perfect for aperitifs, foie gras or desserts.

Light rosé wine from Provence. · Pale color, dry and fruity taste. · The summer wine par excellence.

A famous rosé from Provence. · Elegant, with citrus and floral aromas. · Very refreshing.

Rosé produced by the Miraval estate. · Fresh, saline, with a beautiful length in the mouth. · A gastronomic rosé.

Organic rosé from the Alpes de Haute-Provence. · Fruity and gourmet, easy to drink. · Perfect for a sunny lunch.

Italian sparkling wine. · Light, with fine bubbles and fruity notes. · Ideal for an aperitif or in a cocktail (Spritz).

Champagne Brut 100% Chardonnay (Blanc de blancs). · Fineness of bubbles, elegance and freshness. · The festive wine par excellence.

Beef cut known for its intense flavor and tenderness (similar to flank steak). Served with a peppery sauce. · Fibrous texture but very tender if cooked rare. · A classic bistro meat dish.

Grilled duck breast, served with a green peppercorn sauce. · Red meat with a pronounced flavor, with a layer of crispy fat. · Generally eaten rare to appreciate its tenderness.

The emblematic dish of the region: grilled pork sausage served with aligot. · Aligot is a mashed potato dish with tomme cheese, stringy and creamy. · A rustic, hearty and very gourmet dish.

A noble and marbled beef cut of approximately 300g. · Very juicy and flavorful thanks to the intramuscular fat. · For lovers of rare red meat.

Raw minced and seasoned beef (capers, onions, sauce). · Melting and fresh texture, taste enhanced by seasoning. · A refreshing dish, served with hot fries.

Fresh market fish, prepared according to the chef's inspiration. · Cooking and accompaniment vary daily. · A lighter option for the main course.

Large composed salad with warm local cheese with honey and charcuterie. · Complete, fresh and gourmet meal, mixing hot and cold. · Perfect for a balanced lunch.

Burger with Cantal cheese and local ham. · Authentic and rustic taste. · Served with fries and salad.

Burger with blue cheese (Fourme d'Ambert). · Powerful and creamy flavor of blue cheese that pairs well with beef. · For lovers of strong cheeses.

Premium burger with Laguiole cheese and shallot confit. · Refined sweet and savory combination. · A gourmet burger with local flavors.

Selection of aged cheeses to finish the meal. · Savory alternative to a sweet dessert. · Enjoy with bread and the rest of the red wine.

Chocolate lava cake, served with vanilla cream. · Warm, rich and chocolatey, softened by cream. · A very gourmet classic.

Cheesecake on a speculoos biscuit base, topped with Nutella. · Creamy and crunchy texture, sweet and spicy flavors (speculoos cinnamon). · Rich and comforting dessert.

Light and airy mousse with intense dark chocolate. · Mousse texture, pure cocoa taste. · Simple and effective dessert.

Whipped fresh cheese served with homemade fruit jam. · Fresh, light and tangy. · A digestible end to the meal.

The sweet treat of the day prepared by the chef. · Varies according to seasonal products (tart, cream, cake...). · To finish on a sweet surprise note.