Le Bourg,

43580 SAINT-PRIVAT-D'ALLIER

09 70 35 01 33

Le Bourg

43580 SAINT-PRIVAT-D'ALLIER

09 70 35 01 33

Restaurant 

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.

Our menu

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OUR STARTERS

LENTIL SALAD – little green lentils of Puy En Velay salad with shallots, tomatoes and chickpeas

€8

SEAFOOD SALAD – Salad with rice, mussels, squid, peppers, hot sauce with tomatoes, and green salad

€8

PICKLED GIZZARD SALAD – Green salad with tomato, corn and warm pickled gizzard

€9

BLEU D'AUVERGNE SALAD – Little green salad with tomatoes, corn and country cheese called Bleu D'Auvergne

€9

Fish terrine – Depending on the days, salmon and hake duo or salmon with herbs

€8.50

TROUT FILLET LEMON SAUCE – Fried salmon trout fillet with a cream-based lemon sauce.

€9

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.

€9

MR SEGUIN SALAD – green salad with tomatoes, corn, warm goat cheese toasts.

€9

SELECTION OF FINE CHARCUTERIES AND CONDIMENTS - Dish consisting of country terrine, rolled breast, ham, sausages and butter

€9

TRADITIONAL SNAIL – Timbale of 12 snails served with maitre-hotel butter (garlic and parsley, butter in its shell)

€9

TIMBALE D'ESCARGOTS AU BLEU D'AUVERGNE – Speciality of the Chef, 12 in a timbale with a Bleu Auvergne sauce baked in the oven

€9

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OUR DISHES

ANDOUILLETTE – Grilled andouillette with traditional mustard sauce and an assortment of vegetables

€9

PETIT SALE WITH LENTILS – Pork cooked with green lentils of Puy En Velay, carrots, onions, bacon (regional speciality)

€12

TURKEY JAMBONNETTE CONFIT – Turkey jambonnette cooked with duck fat and then roasted in the oven with an assortment of vegetables

€12

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.

€13

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

€13

VEAL ESCALOPE WITH CREAM (Originally French) – Our butcher's veal escalope fried with fresh cream and spices

€13

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OUR DESSERTS

CREME CARAMEL – Little unmoulded custard with caramel and whipped cream

€3

ILE FLOTTANTE – Cup of custard cream topped with sugared and caramelised egg white

€3

CREME BRULEE A LA VERVEINE – Crème brulée flavoured with verbena liquor

€3

TARTE DE LA MAISON – Depending on the season, apple, pear, rhubarb, lemon or chocolate tart

€4

COUPE ARDECHOISE – Vanilla ice cream with chestnut and whipped cream

€4

STRAWBERRY MELBA – In season, vanilla ice cream with fresh strawberries, coulis and whipped cream

SERVED ACCORDING TO SEASON

€4

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HIKER MENU - €15.50

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         

ANDOUILLETTE
Grilled andouillette with traditional mustard sauce and an assortment of vegetables

09 70 35 01 33

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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

Fish terrine

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

CHEESE

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

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