Our head-chef offers youa choise of local dishes

In a spacious and bright setting you can enjoy a wide choice of local specialties. The dining room, air conditioned, bright and spacious can accomodate up to 100 people. You can book this room on this website for a communion, a seminar or a family meal.

Capacity of the restaurant room : up to 115 people

  • Private lounge : up to 12 people
  • Idividual room for special occasions (subject to availability) : 25 people

Group booking with set menu, contact us by phone

Closed Sunday evenings in low season. Annual closure from mid-February to mid-March.

Our restaurant welcomes people with reduced mobility.

Our establishment welcomes people with reduced mobility

Our appentizing menus :

The rougétoise

Platter of local cured and dried meats, truffade (potato and mild cheese speciality), salad
Homemade sorbet, coffee

The châtaigneraie

Green salad with walnuts, melted Cantal cheese on toast, cured and dried ham from “chez MAS”
Crispy chestnut shortbread, coffee

La végétarienne

Scallops cooked “à la plancha”, vegetable wok
Fresh fruit skewer with buckwheat ice cream, coffee

Our new menus

We are dependent on our suppliers and it is possible that our meat comes from either the Aubrac, Limousine or Salers cows (which are always vred for their high quality meat)

“Limousine” beef steak with blue cheese sauce, Truffade (potato and mild cheese specialty), vegetable wok
Cheeses, coffee

Filet of beef steak with morel mushrooms, truffade (potato and mild cheese specialty), vegetable wok
Café gourmand (coffee and a selection of miniature desserts).

Filet of beef steak burger, tomato, young Cantal cheese, green salad, fried potatoes, blue cheese or mushroom sauce.
Dame blanche (vanilla ice cream, chocolate sauce, meringue and whipped cream), coffee

Chopped, raw Salers steak and condiments, truffade (potato and mild cheese specialty)
Blueberry tiramisu, coffee

Platter of local cured and dried meats and a jar of duck foie gras
Miniature desserts : 2 mini crème brûlée and 2 macarons, coffee

Our menus

Surprise appetizer

Starters
Crispy pigs trotters and pork brawn with gribiche sauce
or
Lightly cooked farm-fresh egg with asparagus tips
or
Starter of the day

Main course
Pink trout filet from Ganel with bacon emulsion
or
poultry cooked in red wine
or
Dish of the day

All our dihes are accompanied by truffade (potato and mild cheese specialty)

Auvergne cheese troley or cream cheese
Choise of desserts

Surprise appetizer

Starters
Marbled duck foie gras terrine with figs
or
Scallops “à la plancha” with steamed leeks and oyster mushrooms, beurre blanc sauce.
or
Frog legs sautéed with garlic and parsley
or
Starter of the day

Main course
Limousine beef steak with Auvergne blue cheese sauce
or
Hake filet, wheat risotto, citrus butter emulsion
or
Braised veal sweetbreads with morel mushrooms (sup 4,50 €)
or
Dish of the day

Auvergne cheese trolley or cream cheese

Choise of desserts

Surprise appetizer

Fried escalope of foie gras with cider and apples and a verrine of Sauternes

Scallops “à la plancha”, steamed leeks and oyster mushrooms, beurre blanc sauce

1/2 pigeon in a praline of porcini mushrooms

Auvergne cheese trolley

Gourmet plate (a selection of miniature desserts)

(up to 12 years old)

Cured dried sausage
or
Tomato carpaccio
or
Vegetable soup

The little burger
or
Fisch of the day with tagliatelle pasta

Homemade ice cream
or
Dessert of the day

Our cart

Soup of the day

Platter of local cured and dried meats from chez “Mas”

Pounti with prunes

Crispy pigs trotters and pork brawn with gribiche sauce

Marbled duck foie gras terrine with figs

Salad of duck gizzards, smoked duck and foie gras

Fried escalope of foie gras with cider and apples, verrine of Sauternes

Provencal frogs’ legs

Homemade smoked salmon

Scallops, steamed leeks and oyster mushrooms, beurre blanc sauce

Sharing platters (2 people)
Traditional pâté de foie gras
Rouget’s charcuterie board and duck foie gras jar (ideal for aperitifs)

Farm-fresh eggs
Lightly cooked farm-fresh egg with esparagus tips
Lightly cooked farm-fresh egg with morel mushrooms, sesame seed fingers
Omelette with chanterelle mushrooms (with porcini mushrooms + 2,00 €)

Pink trout filet from Ganel with bacon emulsion

Provencal scallops with fresh tagliatelle pasta

Hake filet, wheat risotto, citrus butter emulsion

All meat is of French origin unless specified otherwise in the dish of the day

Poultry cooked in red wine

Tripoux du Rouget from chez MAS (small, braised tripe parcels)

Limousine beef seak with Auvergne blue cheese sauce

Whole roasted pigeon in porcini praline

Tournedos of beef tenderloin with chanterelle mushrooms

Veal sweetbreads with morel mushrooms

Seasonal vegetables cooked in a wok

Fresh tagliatelle pasta and smoked salmon

Truffade (potato and mild cheese specialty) and fresh green salad

Homemade ice creams :
Vanille, rum and raisin, salted butter caramel, sweet chestnut, Valrhona chocolate

Homemade sorbets :
Raspberry, wild strawberry, blueberry, lime

Natural vanilla cream pastry cake

Fresh seasonal fruit salad

Frozen nougat, with raspberry coulis

Crème brûlée with tonka beans

Strawberries or raspberry gratin with Grand Marnier

Crispy chesnut shortbread sandwich

Speculoos tiramisu

Galette cantalou (quince and blueberry sorbets on shortbread)

Cream cheese with raspberry coulis and fresh cream

Skewer of fresh roasted fruit with buckwheat ice cream

Warm valrhona, soft-centred chocolate cake with vanilla ice cream

Ice cream sundaes :
Chataigneraie (vanilla, sweet chestnut ice cream, candied chestnut purée, whipped cream)
Montagnarde (blueberry sorbet, blueberry liqueur, whipped cream)
Dame blanche (vanilla ice cream, chocolate sauce, meringue and whipped cream)
Chocolat liegeois (chocolate ice cream, chocolate sauce, whipped cream)

Café gourmand (coffee and a selection of miniature desserts)

Irish coffee

Nos plats en images

Cookery lessons

Come and participate in a cookery class in our establishement in groups of 4 to 6 people maximum. When it’s time to sample your production you may invite some guests.

Do not hesitate to contact us to know our rates, our availability and the theme of the course which changes according to the seasons.