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Discover our menuOur Starters
All our starters are made with local products, and fresh products from the market.
Flamboire Signature Salad
16€
Green salad, hot goat cheese on toast, hand sliced Aveyron sausage, roasted on a wood fire
Causse Noir Salad
16€
Green salad, hot Roquefort cheese on toast, walnuts, hand sliced Aveyron sausage, roasted on a wood fire
Goat and its Cheese in Meadow
14€
Green salad, hot goat cheese on toast
Flamboire-style mushroom saprophyte
14€
Green salad, hot Roquefort on toast, pieces of Roquefort, walnut kernels
House duck foie gras
22€
Lightly-cooked at 110°C in our cast-iron AGA oven
Flamboire Terrine
14€
Pork shoulder, Calf tongue, pork throats, poultry livers
Aveyron Cured Meats Platter
20€
Hand-sliced Aubrac dried sausage, Flamboire terrine, Aubrac beef chorizo, Aveyron Jesus dried sausage, Ham matured for 18-months, Wild boar ham
Platter of Cheeses and Aveyron Cured Meats
26€
Hand-sliced Aubrac dried sausage, Flamboire terrine, Aubrac beef chorizo, Aveyron Jesus dried sausage, Ham matured for 18-months, Wild boar ham, Laguiole, Roquefort, Larzac goat
Our Snails in their Pan
?€
Our Wood-Fired Meats
Our Choice of Beef Ribs for two people
between 1 Kg and 1,2 Kg according to the arrivals.
The Classic Ribs depending on availability
45€/pers
The Excellence Ribs depending on availability
55€/pers
The Matured Ribs depending on availability
70€/pers
Our french breeds
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 Normande
The normande is a French cattle breed from Normandy
The Charolaise
The charolaise is a French cattle breed from the region of Charolles in Burgundy
The Limousine
The limousine is a hardy French cattle breed from the Limousin. The Limousin is a French region made up of the three departments of la Corrèze, la Creuse and la Haute-Vienne. It is located entirely in the Massif central, in its north-western part
Our world breeds
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
The other Ribs on Grill
Farm-style Veal Rib
38€
(around 500g)
Aveyron or Noir de Bigorre Pork Chop
38€
(around 500g to 700g)
Lamb cutlets
32€
(3 cutlets)
The other meats
Châteaubriand
40€
(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.
WholeDuck Breast
36€
Rib-Eye Boneless
36€
(around 350g to 400g)
Sweetmeats
Whole Aubrac Veal Kidney grilled on a wood fire
32€
The French term “rognon” is used for an animal’s kidney whereas “rein” is used for a human’s
Hand-prepared Troyes chitterling sausage
28€
Chittlerling sausage is a French cured meat with a long-fluctuating definition. It is currently made of parts of the pig’s digestive tract
Our Fishes
Ordered 24 hours in advance: Wild sea bass between 1.4 and 1.7 kg for two people, price according to the weight.
Sea Bass Portion
36€
(400 to 600g)
Wild sea bass
45€
(600g and over)
Gambas Skewer
34€
(5 gambas 16 to 20 to the kg)
St. Jacques shells
34€
(5 to 8 according to size and only in season)
Our Cheeses
Cheese
8€
(Choice of 1 piece between: Brie of Meaux, Laguiole, Goat, Roquefort + 2€)
The plate of Cheeses
34€
(4 pieces: Brie of Meaux, Larzac Goat, Roquefort and Laguiole)
Our Desserts
All our desserts are house made!
The Flaune Millavoise with walnuts
13€
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.
Crème brulée
12€
With Bourbon vanilla
Red fruit verrine
12€
Fruit red coulis coated with smooth mascarpone and fresh red fruit
Panacotta verrine
12€
Carambar-Nougat with its caramel chip
Chocolate mousse
12€
(72% cacao)
Coffee or Tea Gourmand (supp 1,5€)
14€
Mini verrine with red fruit, mini crème brulée, mini chocolate mousse
Glass of Champagne Gourmande
20€
Mini verrine with red fruit, mini crème brulée, mini chocolate mousse
Sorbet
12€
Choice of three balls: (Blackcurrent, lemon, mango, raspberry)
Tiramisu
12€