Les Petits Ventres

Pork pâté

Cul noir pork breed from the Tallet house in Ladignac le long

Calf head or tongue served with a gribiche dressing

Warm calf caul served with a shallot vinaigrette

Simmered pig ears, panfried duck foie gras

Onion soup with bread crumbs

Snails in a puff pastry with a garlic cream

Samosa-like terrine of duck foie gras, prune jam

Any starter taken from any menu

Panfried scallops, slices of caramelized turnips, crispy chicory

Our classical recipte of beef tartar served with chips of sweet potatoes and salad

The vegetarian plate

With or without egg

The aperitive plate

Inspired by the local market

Extra garnish

Angler & scallops on skewers, chicory tart baked upside-down, juice of crustaceans

Fish “right from the market”, fresh spinach, raisins and candied onions

Burger made with 100% veal from François Brun's, a butcher at the neighbouring market center, served with a morel sauce and chips of sweet potatoes

Breast fillet of duck with maple syrup, parmesan-flavoured risotto

Rossini-like beef fillet, its cooking juice and creamed potatoes made with Isigny AOC (controlled designation of origin) butter

Roasted calf sweetbread served with carrots and ham crisps

Farm calf liver, parsley-flavoured gravy, creamed potatoes & spinach

Tripe right from the street flamed with Cognac, steamed potatoes

“Petits Ventres Plate” with a gribiche sauce Casserole of lamb testicles - calf head - calf's caul - calf tongue

Served with steamed potatoes & salad

Cheese plate

Any dessert taken from any menu

Rum baba with whipped cream & as much rum as you want

Our own recipe of Black Forest cake

Profiteroles filled with Snickers® (peanuts and caramel) ice-cream

Puffed pancakes flavoured with Grand-Marnier liqueur

Iced nougat made with bits of figs, raisins, almonds and hazelnuts and served with a purée of exotic fruits

French toast brioche & dairy caramel, vanilla ice-cream

Home-made assorted ice-creams or sorbets (3 scoops),

Served with a big almond biscuit
3-scoop sorbet : pear - lime - tangerine
3-scoop milk ice-cream : Snickers® - coffee - vanilla

Dish of the day with a coffee

Starter of the day & dish of the day with a coffee

Dish of the day & dessert of the day with a coffee

Starter + Dish + Dessert of the day with a coffee

Chicory salad with walnuts, ham from St Mathieu

Candied pork jowl, sautéed potatoes and gravy

Apple clafoutis (sort of custard tart) made with honey from the Limousin area

Starter + Dish from the 29.00€ menu

Dish + cheese or dessert from the 29 € menu

The starter only

The dessert only

Limousin cocktail for free

Marrowbone served with a garlic-flavoured grilled bread-toast

Pancake filled with goat's milk cheese served with a roasted pear and walnuts

Gently cooked candied lamb with creamed carrots and a biscuit made with cumin and sesame

Large sausage made with chitterlings boiled with season vegetable

Leek, turnip, carrots, cabbage

Lemon sponge cake and its smooth cream

White chocolate panna cotta & cream of sweet potato

Starter + Dish

Dish + Dessert or cheese

Starter + Dish + Dessert

Small ravioli from the French Dauphiné area, stuffed with cheese and parsley and served with a chicken stock

Crispy quenelles of ox jowl & panfried duck foie gras

Pig trotters cooked in red wine and served in a filo pastry

Chorizo-flavoured risotto, mussels and large prawns with fennel

Panfried beefsteak, gravy and sautéed potatoes with salt flower

Minced veal and calf liver, creamed morel mushrooms and season vegetable

Cheese plate

Bavarian-style mousse of pear

Pineapple & coconut pancakes

Medium-cooked Valrhona chocolate cake with a mango core

With a Limousin drink

Pork Pâté

Pancake stuffed with goat's milk cheese

100 % minced veal coming from François Brun's

A butcher at the Limoges market center

Served with creamed carrots

Pork jowl served with sautéed potatoes

Ice-cream or sorbet

White chocolate panna cotta & cream of sweet potato

With a Limousin drink

Minced beef

Served with carrots or chips of sweet potatoes

Ice-cream or sorbet

Bordeaux wine selection of the month

Wine from the Corrèze county (VDP) Mille et une pierres

Brouilly : Château de Pierreux

Pécharmant

Métairie

St Nicolas de Bourgueuil : Olivier wine-growing estate

Viña Esmeralda. Spanish wine

Sancerre: Château de Sancerre Marnier Lapostolle

Chablis: Drouhin-Vaudon

Côtes de Provence: Cuvée du Bailly

Wine from the Corrèze county (VDP) Mille et une pierres

Maury : Mas Amiel, 10-year growth special vintage

Jurançon smooth white wine: Cauhapé estate

Gewurztraminer Late Vintage

Monbazillac sweet white wine: Château Bélingard

Ayala Brut Majeur

Extra-dry

Ayala Rosé

Bollinger

Special extra-dry vintage):

Ruinard extra-dry

Lyzeux Hivernaud

Winegrower who harvests his own grapes