Green salad, hot goat cheese on toast, hand sliced Aveyron sausage, roasted on a wood fire

Green salad, hot Roquefort cheese on toast, walnuts, hand sliced Aveyron sausage, roasted on a wood fire

Green salad, hot goat cheese on toast

Green salad, hot Roquefort on toast, pieces of Roquefort, walnut kernels

Lightly-cooked at 110°C in our cast-iron AGA oven

Conquet-style Aubrac

The Aubrac is a high volcanic and granite plateau in the southern Massif central, the meeting point of three French administrative regions: Midi-Pyrénées, Languedoc-Roussillon and Auvergne

The Blonde d’Aquitaine

The blonde d’Aquitaine is a cattle breed of the south west of France

The Rouge des Prés

he Rouge des prés (meadow red) is a French cattle breed formerly called Maine Anjou. It comes from the west of France (Anjou and Maine), and more precisely the Domaine des Rues at Chenillé-Changé, in Maine-et-Loire, which belongs to Maison de Rougé

The (Black) Angus

It comes from the the counties of Aberdeenshire and Angus in Scotland. It results from the mixing in 16th century of the mainly black breeds the “Angus doddie” and “Buchan humlie”. It has a uniform coat that can be dark red (red Angus) or black (black Angus), although white may appear on the udder. The mucous membrane is black

(around 500g)

(around 500g to 700g)

(around 200g to 300g)
A chateaubriand is a piece of beef cut from the fillet of between two and four centimetres thick. There are two opposing uncertain hypotheses about the origin and spelling of the word:
1) The term refers to the writer François-René de Chateaubriand whose cook, Montmireil, according to the Larousse gastronomique was the creator of the Grillade de bœuf à la Chateaubriand. The name is doubtful for it seems to have appeared only about thirty years after the writer’s death.
2) The differently spelled “Chateaubriant” refers to the town of Chateaubriant in Loire-Atlantique whose cattle and cattle market are renowned.

The French term “rognon” is used for an animal’s kidney whereas “rein” is used for a human’s

(400 to 600g)

(600g and over)

(Choice of 1 piece between: Brie of Meaux, Laguiole, Goat, Roquefort + 2€)

The basic ingredient is the ewe whey obtained from heating the whey that comes from making Roquefort cheese. The whey will be mixed with some eggs, a little milk and crème fraîche. The mixture is perfumed with orange blossom.

With Bourbon vanilla

Fruit red coulis coated with smooth mascarpone and fresh red fruit

Carambar-Nougat with its caramel chip

(72% cacao)