Two ways of veal head: carpaccio and hot crisp, tartar sauce
Homemade duck foie gras with sweet spices and Levezou blackberry paste (supplement €5)
Salmon gravlax, quinoa tabbouleh style
Plate of Aveyron charcuterie
Dry-cured ham, oil-cured sausage, homemade terrine, homemade knuckle of ham
6 Bouzigues oysters, spread with salted butter and shallot vinegar
Cream of pumpkin soup with chestnut espuma
Cassolette of snails and duck gizzards au gratin with old Laguiole cheese (supplement 2€)
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