Une Assiette Aveyronnaise au cœur des Halles

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• Drinks
• Dishes

Drinks

Appetizers

• Américano

  (7.50 €)

• Anis and drink brand

  (4.10 €)

• Bourbon malt

  (8.00 €)

• Cup of Champagne (Pommery)

  (8.20 €)

• Kir white wine

  (3.65 €)

• the Mountaineer

  (4.10 €)

• the Pelou

  (4.60 €)

• Ratafia red or pink

  (4.10 €)

• the Rouergat

  (3.65 €)

• Miss Rouergue

  (3.80 €)

• Dried sausage in oil

  (2.00 €)

• Walnut wine

  (4.10 €)

• Whisky

  (7.50 €)

• TES2

• test

  (10.00 €)

Dishes

Desserts

• Black current sorbet with grapes marc

  (7.90 €)

• Cut vale of Olt

  (7.90 €)

• Cup Rouergat

  (7.90 €)

• Baked custard flavoured with plum alcohol then caramelised on top

  (7.90 €)

• Ice dome with prunes and armagnac

  (7.90 €)

• Fresh strawberry whipped cream and almonds biscuit

  (7.90 €)

• Baked custard

  (7.90 €)

• Old fashioned cream slice with poncage pear

  (7.90 €)

• Chocolat mousse

  (7.90 €)

• Plums marinated with fruit alcohol

  (7.90 €)

• Apple tart

  (7.90 €)

• Caramelised apple tart

  (7.90 €)

• Old Plum Gayra

  (7.90 €)

Сheese

• Selection of regional cheese

  (8.00 €)

Starter

• quail and foie gras on top of a green salad

  (8.50 €)

• Plate of cured ham

  (8.50 €)

• Wood board of cooked pork meats

  (8.50 €)

• Trout potted meat

  (8.50 €)

• Cured ham blue cheese pear tomatos salad walnuts

  (8.50 €)

• Dry porc sausage marinated in oil

  (8.50 €)

• Duck liver terrine with hazzanut

  (8.70 €)

Main dishes

• Steamed chunk of see skaate with caper berries

  (8.50 €)

• Par fried black puding with appel or oignons

  (14.00 €)

• Cabbage stuffed

  (8.50 €)

• Duck leg

  (8.50 €)

• Enormous rouasted rib of beef fortwo

  (8.50 €)

• Pan fried rib steack with a pepper sauce

  (8.50 €)

• Ppan-fried beef filet with a foie gras sauce

  (8.50 €)

• Pan fried duck liver on top of chesnut soup

  (8.50 €)

• Large plate of aligot

  (7.00 €)

• Braied porc shin with lentils

  (8.50 €)

• pan fried chunk of beef with blue cheese sauce

  (8.50 €)

• chuk of troute with balsamique and hazelnut dressing

  (8.50 €)

• pan-fried chunk of veal with morel sauce

  (8.50 €)

• Small plate of aligot

  (5.00 €)

• Board of the shepherd

  (14.00 €)

• Stew of farm chcken and mushoroms

  (8.50 €)

• Roasted porc sausage Aligot

  (8.50 €)

• Sherd beef meat a french dressing

  (8.50 €)

• Tripous of Naucelloise

  (14.00 €)

Américano

(Américano)

Anis and drink brand

(Anis et apéritif de marque)

Bourbon malt

(Bourbon pur malt)

Cup of Champagne (Pommery)

(Coupe de champagne (Pommery))

Kir white wine

(Kir au vin blanc)

the Mountaineer

(Le Montagnard)

the Pelou

(Le Pelou)

Ratafia red or pink

(Le ratafia rouge ou rose)

the Rouergat

(Le Rouergat)

Miss Rouergue

(Miss Rouergue)

Dried sausage in oil

(Saucisse sèche à l'huile)

Walnut wine

(Vin de noix)

Whisky

(Whisky)

TES2

(tes2)

test

(test)

Price :

10.00 €

 

Black current sorbet with grapes marc

(Coupe de l'auberge)

Cut vale of Olt

(Coupe de vale d'Olt)

Cup Rouergat

(Coupe du Rouergat)

Baked custard flavoured with plum alcohol then caramelised on top

(Crème brulée à la vielle prune de Gayral)

Ice dome with prunes and armagnac

(Dôme de glace aux pruneaux et à l'armagnac)

Fresh strawberry whipped cream and almonds biscuit

(Feuillantine du Marmot)

Baked custard

(Flan à la louche)

Old fashioned cream slice with poncage pear

(Mille feuilles à l'ancienne)

Chocolat mousse

(Mousse au chocolat)

Plums marinated with fruit alcohol

(Prunes fruit ou pruneaux à l'eau de vie)

Apple tart

(Tarte aux pommes façon grand mère)

Caramelised apple tart

(Tarte Tatin)

Old Plum Gayra

(Vieille prune de Gayra)

Selection of regional cheese

(Assortiment de fromages)

quail and foie gras on top of a green salad

(Caille confite sur lit de salade)

Plate of cured ham

(Jambon cru tranché)

Wood board of cooked pork meats

(Planche de charcuteries)

Trout potted meat

(Rillettes de truite)

Cured ham blue cheese pear tomatos salad walnuts

(Salade du rouergue)

Dry porc sausage marinated in oil

(Saucisse sèche à l'huile)

Duck liver terrine with hazzanut

(Terrine de foie gras maison)

Steamed chunk of see skaate with caper berries

(Aile de raie aux capres)

Par fried black puding with appel or oignons

(Boudin de l'Aveyron terre et ciel)

Cabbage stuffed

(Chou farci)

Duck leg

(Confit de canard pomme à l'ail)

Enormous rouasted rib of beef fortwo

(Côte de bœuf d'Aubrac pour 2 personnes)

Pan fried rib steack with a pepper sauce

(Entre côte de bœuf (300g) sauce au poivre)

Ppan-fried beef filet with a foie gras sauce

(Filet de bœuf, sauce foie gras)

Pan fried duck liver on top of chesnut soup

(Foie gras poelé)

Large plate of aligot

(Grande assiette d'aligot)

Braied porc shin with lentils

(Jarret de porc au lentilles vertes du Puy)

pan fried chunk of beef with blue cheese sauce

(Pavé de bœuf poelé, sauce Rauquefort)

chuk of troute with balsamique and hazelnut dressing

(Pavé de truite aux noisettes et vinaigre balsamique)

pan-fried chunk of veal with morel sauce

(Pavé de veau, sauce mouelles)

Small plate of aligot

(Petite assiette d'aligot)

Board of the shepherd

(Planche du berger)

Stew of farm chcken and mushoroms

(Poulet sauté forestier, pommes sautées)

Roasted porc sausage Aligot

(Saucisse Aligot)

Sherd beef meat a french dressing

(Steak tartare et sa garniture )

Tripous of Naucelloise

(Tripous de Naucelloise)

Menu of the day

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