A la carte — PARIS
A la carte — PARIS
100% from our family vegetable garden in Aubrac
Grilled eggplant
with poached egg & toast
and its foie gras sauce with your choice of a side dish
and its rosemary sauce with your choice of a side dish
fresh virgin sauce with your choice of a side dish
Aligot
Tender & melting thick filet of beef with a rich peppercorn sauce with your choice of a side dish
Price by weight Served with your choice of 2 side dishes
Price by weight A fresh prime rib of beef 1 kg & a PRIME RIB of beef DRY AGED Served with your choice of 4 side dishes
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Served with our grandmother Pierrette's jam
crème brûlée, chocolate cake, French brioche
filled French choux pastry ball with vanilla ice-cream from BRETHILLON & whipped cream
Ice cream : Vanillea, chocolate, salted butter caramel Sorbet: strawberry, raspberry, lemon, mango
100% from our family vegetable garden in Aubrac
Fresh figs
naturally aged for 8 months
with poached egg & toast
The sommelier suggests you a glass of MONBAZILLAC to come with + 12€
with your choice of a side dish
and its foie gras sauce with your choice of a side dish
and its rosemary sauce with your choice of a side dish
with your choice of a side dish
gratinée with Mirabel cheese from Cant’Avey’Lot
garden butter sauce with your choice of a side dish
recommanded cooking : pink or medium with your choice of a side dish
with aligot
Chicken, parmesan, romaine lettuce, anchovies & croutons
A succulent steak paired with a rich and creamy peppercorn sauce
Tender & melting thick filet of beef with a rich peppercorn sauce with your choice of a side dish
Juicy, marbled meat. Recommanded cooking : rare or medium rare
Tender & melting thick filet of beef with your choice of a side dish
Its marbling melts during cooking, releasing rich, intense flavors. Recommanded cooking : rare or medium rare
The piece to share for a generous meal. fatty, flavorful meat served with bone in a pan. recommanded cooking : blue, rare or medium rare
A classic of french cuisine served with seasonal vegetables
Just snacked
Hand-cut for a more pronounced texture. For old fashioned tartar lovers
Enhanced with a touch of truffle olive oil and generous shavings of parmesan cheese, This dish can be shared as an appetizer
Generous in Aveyron cheese.
180 GM chopped steack, pan fried foie gras, Saint nectaire fermier cheese, truffle mayonnaise, aragula and fried onions. The burger that leaves a lasting feeling.
19.00 per 100 GM The price depends on the weight. Ask your server to present you with the cuts of the day.
18.00 per 100 GM The price depends on the weight. Ask your server to present you with the cuts of the day.
18.00 per 100 GM The price depends on the weight. Ask your server to present you with the cuts of the day.
18.00 per 100 GM The price depends on the weight. Ask your server to present you with the cuts of the day.
Pan-fried
Made with raw cow milk
Cow milk
Cow milk
Goat milk
Served with jam from “Chez Pierrette”
Crème brulée, chocolate lava cake, brioche
French apple pie
With its caramel icecream scoop
With its vanilla icecream scoop
Crème brulée, chocolate lava cake, brioche