our menu

The entry of the day

or

The charcuterie platter

The Dish of the day
+ homemade garnish

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

or

The Platter of dry cheeses

The Natural Bourbon Vanilla Panna Cotta
Italian Panna Cotta (panna=cream, cotta=cooked) from Piedmont, smooth and firm, flavoured with natural Bourbon vanilla. Optional topping: Caramel or Red Fruits

or

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

or

The dessert of your choice (surcharge +1.50€)

The coffee, decaf, tea or herbal tea

The Royans du Dauphiné Ravioles
stuffed with Comté cheese, Emmental cheese and parsley, poultry cream and truffles

or

The homemade Duck Trilogy :
duck foie gras, duck rillette, duck ham, small croutons, Guérande salt
Optional +4€: a shot of Birlou, an apple and chestnut liqueur (18°) whose sweetness and flavour will accompany your foie gras

or

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

The Calf's sweetbread casserole
quenelle and mushroom sauce

or

The Mixed Grill Plate
a plate of grilled meats
beef, veal & duck
plain, mushroom sauce or wine sauce

or

The Frogs in parsley sauce
attention: only on reservation when you call

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
from Chamaron farm in Néronde, plain, cream or red fruits

The Dessert of your choice

The Mozzarella Bacon Crisp
and salad

or

The Duo of Salmon and Tuna Gravlax
mascarpone & basil cream

or

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

The 5 large prawns (unshelled) in parsley sauce

or

The Home-made duck confit
plain, mushroom sauce or wine sauce

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

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
from Chamaron farm in Néronde, plain, cream or red fruits

The Dessert of your choice

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

or

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

The Pike Quenelle soufflé
Nantua sauce

or

The Poultry Liver and Foie Gras Cake
quenelle, tomato sauce, mushrooms, bacon

or

The Fish of the moment
dfollowing arrival

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

or

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

The Dessert of your choice

The Mixed Salad

The Vegan Pavé
(carrots, salsify, potatoes, wheat, oats, rye, barley).
plain, tomato sauce, mushroom sauce or wine sauce

The Dessert of your choice

The Savoyard Fondue
Choose from plain or with mushrooms
Pan of melted Savoie cheeses (Abondance, Beaufort, Comté, Emmental) plain or with mushrooms, accompanied by a plate of charcuterie to enjoy with the cheese and a raw vegetable salad

The Dessert of your choice

The glass of Multi-Fruit Juice
ou Syrup

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

or

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

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

or

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

The Natural Bourbon Vanilla Panna Cotta
Italian Panna Cotta (panna=cream, cotta=cooked) from Piedmont, smooth and firm, flavoured with natural Bourbon vanilla. Optional topping: Caramel or Red Fruits

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 with a scoop of vanilla ice cream (can be served without ice cream)

The Ice Cup 2 scoops
(extra ball 1€, whipped cream on demand without extra charge)
ice cream :
coffee, caramel, chocolate, coconut, chestnut, mint chocolate, pistachio, rum-raisin, vanilla, verbena
sorbets :
blackcurrant, lemon, strawberry, raspberry, mandarin, 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 After Eight
two scoops of mint chocolate ice cream
drizzled with Stéphanoise mint liqueur
and homemade whipped cream

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 : 16,50€
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 : 28.00€
of Vegan menu : 14.00€

Desserts
everything at 6,50€