our menu

The Mixed salad

The Dish of the day or the meat of the day (flank steak etc...)
homemade garnish
(shallot or Fourme d'Yssingeaux cheese sauce: suppl. +1€)

The organic farmhouse cottage cheese in faisselle
from Chamaron farm in Néronde

or

The Platter of dry cheeses

The Baked cream with natural Bourbon vanilla (pannacotta)

or

The 2 scoops of ice cream
ice creams: caramel, chocolate, coconut, chestnut, pistachio, rum raisin, vanilla, verbena
sorbets: blackcurrant, lemon, strawberry, raspberry, tangerine, pear, apple

or

The dessert of your choice (surcharge +1.50€)

The coffee, decaf, tea or herbal tea

The Crayfish, Snail and Frog Bourride
garlic and parsley cream

or

The homemade Duck Trilogy :
duck foie gras, duck rillette, duck ham
small croutons, Guérande salt

or

An entry from the Saltois menu
or from the Terroir menu
(each upper menu includes
the previous menus)

The Calf's sweetbread casserole
with morels and quenelle

or

The Fillet of beef with Black Truffles
fillet of beef (from France or the EU), approximately 180 g raw,
pan-fried and served with a short butter sauce and broken black truffles (Truffles from the Enclave des Papes in the Vaucluse)

or

A dish from the Saltois menu
or from the Terroir menu
(each upper menu includes the previous menus)

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The organic farmhouse cottage cheese in faisselle
(plain, cream or red fruits)
from the Chamaron farm in Néronde

The Dessert of your choice

The Saint-Marcellin Crisp
Saint-Marcellin wrapped in a sheet of brick pastry and browned in the oven, mixed salad

or

The Veal head with Gribiche sauce
(egg yolks and mustard in oil, garlic, shallot, parsley, white onion, chives, capers and pickles, finely chopped), mixed salad

or

The Salmon Gravlax in homemade carpaccio
Swedish butter (lemon, dill, very light touch of vodka)

or

An entry from the Terroir menu
(each upper menu includes the previous menus)

The 5 large Gambas (unshelled) flambéed in Pastis

or

The Veal Tenderloin (EU origin)
a tasty and very tender meat, plain or with a sauce of your choice: with shallots, Fourme d'Yssingeaux cheese or porcini mushrooms

or

The Frogs in parsley sauce [supp. +3€]
attention: only on reservation when you call

or

The Cooked of the day
dish cooked by us according to the arrival of the week

or

A dish from the Terroir menu
(each upper menu includes the previous menus)

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The organic farmhouse cottage cheese in faisselle
(plain, cream or red fruits)
from the Chamaron farm in Néronde

The Dessert of your choice

The Perigord Salad
lardons, gizzards, mushrooms, croutons, salad

or

The 6 snails in parsley sauce
(12 supp. +3€)

or

The Seafood marinade salad

The Pike Quenelle soufflé
Nantua sauce

or

The Melting leg of duck
with porcini mushrooms

or

The Poultry liver cake à la Lyonnaise
quenelle, tomato sauce, mushrooms, bacon

The dry cheese platter
the whole tray is at your disposal, help yourself as you wish

or

The organic farmhouse cottage cheese in faisselle
(plain, cream or red fruits)
from the Chamaron farm in Néronde

The Dessert of your choice

The Mixed Salad

The Vegan Pavé
(carrots, salsify, potatoes, wheat, oats, rye, barley)
choice of tomato sauce or Fourme sauce

The Dessert of your choice

Savoyard Fondue with Porcini mushrooms
A pan of melted Savoy cheeses (Abondance, Beaufort, Comté, Emmental)
with porcini mushrooms, accompanied by a plate of charcuterie to enjoy with the melted cheese

The Dessert of your choice

The glass of Multi-Fruit Juice
ou Syrup

The Homemade Chicken Nuggets
served with the side dish of the day (starch + small vegetables)

or

The Minced Steak
served with the side dish of the day (starch + vegetables)

The organic farmhouse cottage cheese in faisselle

or

The one ball Ice Cream
with small biscuit
(homemade Whipped Cream on request at no extra charge)

The Cooked Cream with Natural Bourbon Vanilla
the Italian Pannacotta of Piedmont, unctuous and firm, to enjoy nature or topped with cocoa, caramel or red fruit coulis

The molten salted butter caramel cake
a soft homemade molten salted butter caramel cake, served warm, topped with caramel and accompanied by a scoop of caramel ice cream

The Chocolate Profiteroles
cabbages garnished with vanilla ice cream mousse, topped with whipped cream and hot chocolate

The Homemade Grand Marnier Ice Cream Soufflé
homemade Grand Marnier ice cream coated with a light sponge cake and served with a small biscuit

The Cup of Prunes with Orange Wine
the sweetness of the stewed aroma of the prune enhanced by the tangy orange and the sweet scent of a hint of cinnamon

The Hot/Cold Seasonal Fruits
pan-fried apples, pears and sliced bananas,
served warm topped with a spéculoos flavoured homemade ice cream (can be taken without the ice cream)

The Ice Cup 2 scoops
(extra ball 1€, whipped cream on demand without extra charge)
ice cream :
caramel, chocolate, coconut, chestnut, pistachio, rum-raisins, vanilla, verbena
sorbets :
blackcurrant, lemon, strawberry, raspberry, mandarin, pear, apple

The Amarena
two scoops of vanilla ice cream topped with Amarena (sour cherry syrup), small cherries and homemade whipped cream

The Ardéchoise
Two scoops of chestnut ice cream, chestnut cream, walnut splinters, chestnut syrup and homemade whipped cream

The Choco-Coco
two scoops of coconut ice cream, hot chocolate and homemade whipped cream

The Dame Blanche
two scoops of vanilla ice cream, hot chocolate and homemade whipped cream

The Grinch
a scoop of Pistachio ice cream and a scoop of raspberry sorbet topped with pistachio syrup, praline powder and whipped cream. The famous combination of pistachio and raspberry

The Sunday Fraise
a scoop of vanilla ice cream and a scoop of strawberry ice cream topped with strawberry syrup and homemade whipped cream

The Martiniquaise
two scoops of rum-raisin ice cream drizzled with dark rum

The Colonel
two scoops of lemon sorbet drizzled with vodka

The Impériale
two balls of mandarin sorbet drizzled with Napoleon mandarin liqueur

The Normande
two balls of apple sorbet drizzled with Calvados

The Ponote
two scoops of verbena ice cream drizzled with a verbena liquor called Verveine du Velay, and covered with homemade whipped cream

The William
two pear sorbet balls sprinkled with William pear brandy

The Coffee-Dessert with Baileys
Not quite the place for a dessert, want a coffee ? Try out a long coffee drizzled with Baileys (whisky cream), topped with whipped cream and cocoa, served with biscuit and chocolate.

At Lunchtime on weekdays
The Dish of the day : 15€

Starters
of Gourmand menu : 15,00€
of Saltois menu : 14.00€
of Terroir menu : 13.50€
of Vegan menu : 10.00€

Dishes
of Gourmand menu : 20.00€
of Saltois menu : 17.50€
(except frogs 20.50€)
of Terroir menu : 14.50€
of Fondue menu : 24.00€
of Vegan menu : 14.00€

Desserts
everything at 6€