Le Petit Acacia

An essential French bistro classic. Hard-boiled eggs served with a creamy and rich homemade mayonnaise. A simple, creamy, and comforting starter.

Baked avocado gratinéed with Bleu d'Auvergne, a strong-flavored blue cheese. The creaminess of the avocado pairs with the intensity of the melted cheese.

Small stuffed pasta served in a creamy sauce flavored with truffle. A rich and aromatic dish with a characteristic earthy flavor.

Poached eggs served in a rich red wine sauce (meurette sauce), accompanied by bacon bits and onions. A traditional Burgundian dish with deep, winey flavors.

Salmon cured in salt, sugar, and dill. The flesh is tender and melting with an herbaceous and slightly salty taste. Served cold.

Hot soup made from caramelized onions, topped with bread and a thick layer of melted Cantal cheese. Savory, sweet and salty, and very warming.

Mushrooms sautéed in a pan with garlic and parsley. A simple dish that highlights the earthy flavor of mushrooms enhanced by garlic.

Snails served in their shells with garlic and parsley butter. Slightly chewy texture and rich garlic butter flavor.

Roasted bone marrow served hot. The marrow is fatty, rich, and gelatinous, to be spread on toast with a pinch of salt.

Homemade duck foie gras, served with a sweet fig chutney. Creamy texture and delicate flavor, contrasted by the fruit.

Puff pastry filled with melted Saint-Nectaire cheese and oyster mushrooms. Crispy on the outside, melting and earthy on the inside.

Rustic country pâté made from pork. Coarse texture and authentic seasoned meat flavor. Eaten with bread and pickles.

Assortment of various charcuterie (ham, sausage, terrine). Ideal for tasting different flavors of cured or cooked meats.

Dry pork sausage, sliced. Salty and peppery taste, firm texture. An appetizer classic.

Charcuterie specialty resembling coarse rillettes or pork cracklings. Fatty, flavorful, and melting.

Head cheese (pieces of pork head meat in jelly) seasoned with parsley. Gelatinous and crunchy texture, savory taste.

Thin slices of cured ham from the Auvergne region. Salty and delicate flavor, tender texture.

Pork meat cooked for a long time in its own fat then shredded. Very spreadable texture, rich and melting.

Large assorted charcuterie board designed for sharing among several people. Convivial and generous.

A hearty dish combining three types of grilled meats, accompanied by Aligot (cheese mashed potatoes). Perfect for meat lovers.

A 500g grilled ribeye steak. Marbled red meat, juicy and rich in flavor, served on a board.

Regional platter combining Auvergne cured ham and young Cantal cheese. A classic duo from the region.

The grand assortment combining a variety of Auvergne charcuterie and cheeses. Ideal for discovering the local terroir.

Iconic dish from Aubrac. Grilled pork sausage accompanied by Aligot, a mashed potato mixture with fresh tomme cheese for an elastic and stringy texture.

Roast lamb leg slice baked with aromatic herbs. Tender and flavorful meat.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with garlic potatoes.

Cabbage leaves stuffed with meat, topped with Cantal cheese and gratinated. A complete, rustic, and flavorful dish.

Raw Charolais beef, hand-cut (not minced), seasoned with classic condiments. Chewy texture and pure meat flavor.

Veal chop grilled or pan-fried served with a mushroom sauce (forestière). Tender white meat and creamy sauce.

Beef cheek pieces simmered for a long time in Marcillac red wine. The meat becomes extremely tender and gelatinous.

Tender beef fillet (rumsteak) served with a Sichuan pepper sauce, which provides a unique spicy and citrus note.

A very large piece of beef (800g) grilled, designed to be shared. Served with three different sauces.

Imposing bone-in ribeye steak (1.2kg) accompanied by bone marrow. A red meat feast for two.

Platter composed of vegetables and vegetarian preparations varying according to market produce and the chef's inspiration.

Hearty composed salad with regional ingredients: cured ham, Cantal cheese, potatoes, and beans. A complete and fresh meal.

Gourmet salad from the Southwest with gizzards, smoked duck breast, and foie gras. Rich in duck meat and very flavorful.

Green salad with creamy parmesan dressing and croutons. Served with your choice of grilled chicken or salmon.

Bowl of rice topped with fresh and marinated vegetables, served with your choice of protein (chicken, salmon, or beef). Fresh and balanced Hawaiian-inspired dish.

Poached pieces of veal head, gelatinous and tender texture. Served with a gribiche sauce (mayonnaise with capers, pickles, and herbs).

Pork offal sausage with a strong and characteristic flavor, labeled AAAAA (superior quality). Cooked in Saint-Pourçain wine.

Veal kidneys sautéed with garlic and parsley. Firm and crisp texture, pronounced flavor.

Roasted veal sweetbreads (thymus gland). Delicate dish with a creamy and melting texture, served with a meat jus.

Salmon marinated in salt and dill, served as a main course. Fresh and tender.

Pan-seared scallops with garlic and parsley butter. Delicate and sweet flesh, lightly caramelized.

Salmon fillet cooked skin-side down (one-sided cooking) to make it crispy while keeping the flesh medium-rare and tender.

Choice of classic side dishes: green vegetables, potatoes in various forms, or mashed potatoes.

Extra portion of your choice of side dish.

Replacement of the standard side dish with Aligot (cheese mashed potatoes).

Full portion of Aligot served alone. Mashed potatoes and fresh tomme cheese, stringy and creamy.

Access to a varied cheese board for one person. Allows tasting several types of cheese.

Platter composed of cheeses selected from local and classic specialties (blue cheeses, pressed cheeses, goat cheese).

Choux pastry in a wheel shape filled with praline mousseline cream and slivered almonds. Rich, creamy, and hazelnut flavor.

Moist cake soaked in rum syrup. Often served with whipped cream and extra rum to add to taste.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar.

Dessert made of meringue and whipped cream, often coated with chocolate shavings. Light and airy texture.

Cream puffs filled with vanilla ice cream or cream, generously topped with hot chocolate sauce.

Light and rich chocolate dessert. Mousse-like texture and intense cocoa flavor.

Poached meringue, floating on vanilla custard. Drizzled with caramel and often toasted almonds.

Coffee served with a selection of several mini-desserts. Perfect for tasting a bit of everything.

Ice cream cup combining the spicy flavor of speculoos with plum liqueur from Souillac.

Iced digestif composed of lemon sorbet with vodka. Very refreshing.

Cup combining pear sorbet with pear eau-de-vie (Williamine).

Ice cream cup with chestnut flavors, typical of the region.

Apple sorbet served with Birlou, an apple and chestnut liqueur.

One scoop of ice cream or sorbet of your choice from classic flavors.

Typically French anise-flavored liqueur. Drunk diluted with fresh water.

Variations of pastis with syrup: Mauresque (orgeat), Tomato (grenadine), Perroquet (mint).

Aperitif mixing white wine and fruit cream (traditionally cassis, or other flavor).

Local variation of Kir using sparkling wine and chestnut cream.

Prestigious version of Kir made with Champagne and cassis cream.

Italian vermouth, wine flavored with herbs. Sweet (white) or more full-bodied (red).

Classic cocktail based on Campari, red vermouth, and soda. Bitter and refreshing.

Portuguese fortified wine, rich and sweet.