Calf head or tongue with a gribiche sauce

Pig trotter coated with breadcrumbs & served with a toast of panfried duck liver

Warm calf caul served with a shallot vinaigrette

Lamb sweetbread in a puff pastry, chicory salad

Plain terrine of duck foie gras flavoured with Espelette pepper and served with gingerbread

Special pasta from the Dauphiné area, cooked in a hen stock and served with young vegetables

Any starter taken from any menu

Cod and mashed potatoes like a shepherd pie

Scallops served with a purée of celeriac and a purée of carrots, parmesan biscuit

The vegetarian plate

With or without egg

Veal burger with a blue cheese sauce, chips of sweet potatoes

Beef fillet & panfried duck foie gras served with parsley-seasoned potatoes

Lamb chops with spices, young carrots and braised chicory

Calf sweetbread with morels, served with two sorts of carrots

Farm calf liver with sherry vinegar, wilted spinach & purée of celeriac

“Petits Ventres Plate” with a gribiche dressing:

Pig trotter coated with breadcrumbs - calf head - calf tongue - calf caul
Served with steamed potatoes and salad

Our classical recipe of knife-cut tartar steak

Seasoned with pesto and parmesan & served with small thyme-flavoured roasted potatoes

Cow's milk cheese

Saint-Marcellin

Cheese plate

Any dessert taken from any menu

Paris-Brest

Choux pastry and praline flavoured cream

Flamed baked Alaska and citruses

Our French toast brioche

Medium-cooked Valrhona chocolate cake with a pistachio core

Almond biscuit and assorted sorbets or ice-creams

Home-made ice-cream

Sorbets: Lychee, Lemon & Orange, Pine

Ice creams: Vanilla, Walnut, Rum-raisin, Chocolate

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

Black pudding and apples on a skewer served on a bed of spinach

Meat floaf, chicory salad, melting carrots

Walnut profiteroles served with hot chocolate

Starter + Dish from the 29.50 € menu

Or Dish + cheese or dessert from the 29.50 € menu

The starter only

The dessert only

Thin tartlet filled with red beets and goat's milk cheese

Chestnut creamy soup and its panfried duck liver

Candied stew-like beef cheek

Poultry sausage (from the Cotte's), fresh pasta (from La vie des Pâtes - Halles centrales) and mustard sauce from Brive

Cow's milk cheese

Saint-Marcellin

Lime cheesecake

Carpaccio of pineapple with spicy scents

Starter + Dish

Dish + Dessert or cheese

Starter + Dish + Dessert

Add 3.50 € for both cheese & dessert

Limousin cocktail for free

Crispy quenelles of ox jowl & panfried duck foie gras

Snails in a puff pastry, with a garlic sauce

Salad of chicory and Granny Smith apple, blue cheese in a filo pastry and walnuts

Shepherd pie made with duck confit, purée of celeriac and served with chips of duck fillet

Fish from the market, lemon butter, pesto-flavoured fresh pasta

From La vie des pâtes - Halles centrales

Panfried beefsteak, small thyme-flavoured sautéed potatoes

And/or Cow's milk cheese

Saint-Marcellin

Season fruit and ginger crumble

Rum & passion fruit baba

Marshmallow-flavoured crème brûlée

Victor - Gonzague Maurice wine-growing estate - Castillon Côtes de Bordeaux

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

Pécharmant: Château de Malfourat, La Closerie

St Nicolas de Bourgueuil: Olivier wine-growing estate

Bergerac: Château de Malfourat, L'essentiel

Côtes de Provence: Cuvée du Bailly

Pays du Var, Protected geographical indication Les Luquettes wine-growing estate

Bergerac: Château de Malfourat, L'essentiel

Sancerre: Garennes vineyard

Guilhem du Desert, Sous le chêne - Protected geographical indication Coteaux du Salagou

Maury : Mas Amiel

Jurançon smooth white wine: Cauhapé estate

Gewurztraminer Late Vintage

Monbazillac sweet white wine: Château de Malfourat - La Closerie

Alain Brumont's Côtes de Gascogne

Smooth wine

Lyzeux Hivernaud

Winegrower who harvests his own grapes

Ayala Brut Majeur

Extra-dry

Ayala Rosé

Bollinger

Special extra-dry vintage

Ruinard extra-dry

Ruinard extra-dry

With a Limousin drink

Black pudding & apples on a skewer

Chestnut creamy soup

Fish from the market

Served with chips of sweet potatoes

Poultry sausage (from the Cotte's) & fresh pasta

Ice-cream or sorbet

Fresh fruit crumble

With a Limousin drink

Minced beef

Served with sautéed small sweet potatoes or chips of sweet potatoes

Ice cream or sorbet