We insist on the traditional cuisine of the land and we use many local products such as yoghurt, faisselle cheese of the farm, Tome cheese: artisou, lentils, beef, village butcher's veal bought from local producers, and seasonal strawberries from our village.
LENTIL SALAD – little green lentils of Puy En Velay salad with shallots, tomatoes and chickpeas
SEAFOOD SALAD – Salad with rice, mussels, squid, peppers, hot sauce with tomatoes, and green salad
PICKLED GIZZARD SALAD – Green salad with tomato, corn and warm pickled gizzard
BLEU D'AUVERGNE SALAD – Little green salad with tomatoes, corn and country cheese called Bleu D'Auvergne
Fish terrine – Depending on the days, salmon and hake duo or salmon with herbs
TROUT FILLET LEMON SAUCE – Fried salmon trout fillet with a cream-based lemon sauce.
PLATE OF SMOKED TROUT AND HOT TOASTS – Smoked salmon-trout fillets from the fish farm in the waters of Vourzac near our place, accompanied by a green salad, tomatoes, corn, butter and warm toasts.
MR SEGUIN SALAD – green salad with tomatoes, corn, warm goat cheese toasts.
SELECTION OF FINE CHARCUTERIES AND CONDIMENTS - Dish consisting of country terrine, rolled breast, ham, sausages and butter
TRADITIONAL SNAIL – Timbale of 12 snails served with maitre-hotel butter (garlic and parsley, butter in its shell)
TIMBALE D'ESCARGOTS AU BLEU D'AUVERGNE – Speciality of the Chef, 12 in a timbale with a Bleu Auvergne sauce baked in the oven
ANDOUILLETTE – Grilled andouillette with traditional mustard sauce and an assortment of vegetables
PETIT SALE WITH LENTILS – Pork cooked with green lentils of Puy En Velay, carrots, onions, bacon (regional speciality)
TURKEY JAMBONNETTE CONFIT – Turkey jambonnette cooked with duck fat and then roasted in the oven with an assortment of vegetables
BEEF ENTRECOTE (French meat) – Beef entrecote from the village butcher who selects the animals himself, served with a choice of three sauces: Bleu Auvergne, green pepper, Vigneronne served with an assortment of vegetables.
PICKLED DUCK WITH APPLE HONEY – Duck leg cooked for long in its fat then roasted in the oven with a 'pomme de nos grand mère' filled with honey and an assortment of vegetables
VEAL ESCALOPE WITH CREAM (Originally French) – Our butcher's veal escalope fried with fresh cream and spices
CREME CARAMEL – Little unmoulded custard with caramel and whipped cream
ILE FLOTTANTE – Cup of custard cream topped with sugared and caramelised egg white
CREME BRULEE A LA VERVEINE – Crème brulée flavoured with verbena liquor
TARTE DE LA MAISON – Depending on the season, apple, pear, rhubarb, lemon or chocolate tart
COUPE ARDECHOISE – Vanilla ice cream with chestnut and whipped cream
STRAWBERRY MELBA – In season, vanilla ice cream with fresh strawberries, coulis and whipped cream
SERVED ACCORDING TO SEASON
HIKER MENU - €15.50
LITTLE GREEN LENTILS OF PUY-EN-VELAY SALAD WITH SHALLOTS, TOMATOES AND CHICKPEAS
Salad with rice, mussels, squid, peppers, hot sauce with tomatoes, and green salad
Grilled andouillette with traditional mustard sauce and an assortment of vegetables
LOCAL MENU - €18
SALADE DE GESIERS CONFITS
Green salad with tomato, corn and warm confit gizzards
SALADE AU BLEU D'AUVERGNE
GREEN SALAD WITH TOMATO, CORN AND COUNTRY CHEESE CALLED BLUE D'AUVERGNE
Depending on the day, salmon and hake or salmon and herbs duo
PETIT SALE AUX LENTILLES
Pork meet cooked with green lentils, carrots, onions from Puy en Velay and bacon (regional speciality)
JAMBONNETTE TURKEY CONFIT
Turkey ham cooked in duck fat and roasted in the oven with a vegetable assortments
Plate of 3 local cow cheese (Cantal, Tome de pays, fourme) or cottage cheese of the Nolhac farm fresh from the source
CHOICE OF CHOICE OF DESSERT