Inspired by its expertise in traditional aperitifs, the SALERS distillery has used barrels that have contained walnut husks to age its gin.

 Marc d'Auvergne is a fine brandy produced in the Cantal by distilling Auvergne grape marc. Aged in oak barrels for 2 to 5 years, or even longer.

Tonton is a nectar of subtle finesse, where blueberries and chestnuts joyfully dance in your taste buds.
FOR A GREAT MOMENT OF PLEASURE !!!!!

The freshly picked raspberries give the eau-de-vie an incomparable fragrance. They macerate in casks for several weeks before being distilled in copper stills.

The Mirabelle plums from Lorraine are placed in vats to ferment for 5 to 6 weeks. After distillation, the eau-de-vie is aged for several months to gain in roundness.

Placed in vats, the ripe William pears are slowly fermented and the sugar they contain is transformed into alcohol. They are then distilled to produce what many connoisseurs consider to be the most marvellous of brandies.

Fill up on vitality with the 10 vitamins in this tasty, creamy fruit cocktail and get the most out of your day!

Made by the chef with green Velay lentils (AOC), bonde lentils, coral lentils, vegan cream and herbs. Covered in brick pastry and baked until golden.

Organic textured soya is a vegetable food which, when cooked, has a texture similar to that of minced meat. It contains a significant amount of isoflavones, which have an antioxidant function in the body. May contain traces of gluten, sesame, soya and nuts. Peut contenir des traces de gluten, de sésame, de soja et de fruits à coque.

Superior dry-cured ham made from Auvergne mountain pork. Auvergne ham has a Protected Geographical Indication. Sliced by the chef on request.

A speciality made from lamb pansette, pork stomach, veal belly and white wine.

A traditional old-fashioned recipe made with onions, fresh pork blood and fat, and natural pork casing. Wrapped in brick pastry and browned in the oven. Pork from France

The recipe for white poultry pudding goes back to the Middle Ages. We try to preserve its authenticity, while adding a touch of uniqueness. White poultry, milk, trumpets of death... and for even more deliciousness, a touch of foie gras (3% duck foie gras with delicious pieces!). Le boudin blanc au foie de canard fait désormais partie des accompagnement emblématiques du restaurant.

Duck andouillette is a blend of duck confit 40% (duck meat and fat), veal belly 39%, all marinated in a green pepper sauce 0.2%, white wine (sulphites), Dijon mustard (water, mustard seeds, spirit vinegar, salt), salt, parsley, spices. Natural beef casing.

Beef fillet, skinned by the chef, marinated for 12 hours with Auvergne herbs and skewered.