Le Boui-Boui

Selection of popular international carbonated drinks.

A local organic lemonade, sparkling and sweet, produced in Aveyron.

Popular French drink made with lemonade mixed with syrup. Sweet, colorful, and fizzy.

Refreshing fruit juice.

Flavorful tomato juice, often served chilled as a non-alcoholic aperitif.

Quality mineral water, available still (flat) or sparkling (gaseuse). Ideal to accompany your meal.

Strong, concentrated black coffee, served in a small cup.

Decaffeinated espresso.

Large coffee with hot milk.

Hot drink made with cocoa and milk, sweet and comforting.

Herbal tea from the famous Mariage Frères tea house.

Superior quality tea from the house of Mariage Frères.

Coffee with milk topped with a generous layer of whipped cream.

Hot chocolate topped with whipped cream.

Hot cocktail based on coffee, whisky and sugar, topped with cream.

Homemade meat pâté served cold, accompanied by red onions marinated in vinegar for acidity. Eaten with bread.

Roasted beef bone containing rich, fatty marrow, seasoned with garlic and parsley. To be spread on toast.

Aveyron specialty. Small fried patties made from chard (green vegetable), parsley, and sausage meat. Flavorful and herbaceous.

Poached eggs served in a rich red wine sauce, with smoked bacon and onions.

Snails cooked in their shells with parsley and garlic butter. A French classic, served hot.

Whole Camembert cheese baked until melted, served with a sweet fig jam for contrast.

Creamy mix of tuna and cream cheese, to be spread on toast. Fresh and light.

Slices of artisanal dry sausage from the Aveyron region. A flavorful and peppery charcuterie.

Salmon cured in salt, sugar, and dill, served with crème fraîche. Tender and flavorful texture.

Breaded and fried balls filled with aligot (mashed potatoes with cheese). Crispy outside, melting inside.

Small squid sautéed in a pan with spicy Spanish chorizo. A flavorful surf and turf.

Traditional caramelized onion soup, gratinated with melted Cantal cheese and croutons.

Rich and creamy foie gras terrine, served with toasted bread and a fruity chutney to accompany.

Assortment of cured meats and regional pâtés. Ideal for sharing as an aperitif.

Selection of Auvergne and Aveyron cheeses. Pressed cheeses with authentic and rustic flavors.

Large platter combining the best charcuterie and cheeses of the region for a complete tasting.

Beef Bourguignon stewed for a long time in red wine with vegetables. Served here with coquillette pasta for a nostalgic touch.

The region's emblematic dish. A grilled pork sausage served with aligot, a stretchy mashed potato dish mixed with fresh tome cheese.

Aubrac beef cut, renowned for its quality, from Conquet butcher. Grilled and served with pepper sauce.

Grilled pork chop with a sweet and savory honey and fig sauce, served with stringy aligot.

Complete plate featuring local specialties: small herb pancake, grilled sausage, and aligot.

Gourmet burger with a local beef (Aubrac) patty and fresh tome cheese (used in aligot) instead of classic cheddar.

Grilled duck breast, served pink with a sweet sauce and the essential cheese mash (aligot).

Gourmet salad composed of warm AOP green lentils, enhanced with duck specialties (foie gras, smoked breast, gizzards).

Creamy Italian-style risotto, served with large prawns (gambas).

Traditional bistro dish. Poached calf's head pieces, served with a vinaigrette sauce with herbs, capers, and onions (ravigote).

Raw minced and seasoned beef. Can be requested pan-seared (briefly cooked) for those who prefer.

Golden breaded chicken fillet, served with a Provençal vegetable stew (ratatouille).

Diced raw salmon, mixed with avocado and flavored with lime and basil. A fresh dish.

Pan-seared calf's liver, seasoned with garlic and parsley. Tender with a characteristic iron taste.

Large composed salad with breaded chicken and aged local cheese.

Inspired by the Hawaiian Poke Bowl. Rice base with raw fish, fresh fruit, and avocado.

Vegetarian pasta salad with pesto and vegetables.

Meal formula adapted for children.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Baked apples covered with a crumbly shortcrust pastry, served with a caramel sauce.

Upside-down apple tart, where the apples are caramelized before baking. Served warm.

Individual chocolate cake with a molten center.

Traditional Aveyron brioche cooked like French toast (dipped in milk/egg and pan-fried).

Three scoops of ice cream of your choice.

Three scoops of fruit sorbet of your choice.

Ice cream sundae with coffee or chocolate ice cream, topped with sauce and whipped cream.

Classic ice cream sundae: vanilla ice cream, hot chocolate sauce, and whipped cream.

Apple sorbet served with a local apple-chestnut liqueur.

Raspberry sorbet drizzled with raspberry liqueur.

A classic digestif: lime sorbet drizzled with vodka.

Apple sorbet drizzled with Calvados (apple brandy).

Aged plum eau-de-vie, renowned for its finesse.

Selection of prestigious French brandies aged for a long time in barrels.

Clear and fragrant fruit brandies, served chilled at the end of the meal.

Large selection of sweet or minty digestive liqueurs, and rums.