STARTER / MAIN DISH / CHEESE OR DESSERT 57.- STARTER / MAIN DISH /CHEESE AND DESSERT 65.- Appetizer.

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1 GOURMET MENU STARTER / MAIN DISH / CHEESE OR DESSERT 57.- STARTER / MAIN DISH /CHEESE AND DESSERT 65.- Appetizer. The Trout Fillet from «Moulin du clos»: Like a cannelloni with cepe mushroom and melting vegetables, delicate parsnip purée and a mushrooms vinaigrette. The slow roasted Mallard duck fillet : Fig chutney, mushroom shortbread, velvety Red Kuri squash and a red wine sauce with Timur pepper. Regional Cheeses. The Valrhona Chocolate and Mushrooms: In a delicate mix of flavours and varied textures. Sweet delicacies. 35 euros (proposition with a selection of wine)

2 EARTH & RIVER MENU 85.- Appetizer. The Wild boar cooked Two Ways and Auvergne truffle: The fillet roasted slowly, the preserved leg, pumpkin velvety sauce, chestnuts and Chanterelle pickles. The Char from Auvergne in a crust of roasted Cepe mushrooms: Stew with lentils and Chignore snails, arugula coulis, crunchy vegetable salad and strong juice. The roasted Bourbonnais Veal fillet and sweetbreads: Delicate parsnip purée, caramelized pear and strong juice with Juniper berries. Regional cheeses. The Pear and the Beer from «Atelier du malt»: Subtle, gingerbread and velvety Red Kuri squash. Sweet delicacies. 45 euros (proposition with a selection of wine)

3 MENU OF TASTES & PLEASURE 120 euros (proposition without wine) 190 euros (proposition with a selection of wine) Menu established according to the inspiration of the head Chef, Mathieu BARBET offering a suggestion of meal, more or less unusual! This menu will be only served for all the guests. Our prices include VAT and service

4 Cooking, it is an expression of my passion for food to make you live a moment of filled with sharing so as to awaken your senses, the time of a meal. Thus are revealed the true values of Auvergne, through its products, its land, its people, in tangy notes for an exciting trip surrounding flavours Mathieu BARBET Executive Chef STARTERS : The Limagne Duck Foie Gras: Semi-cooked, poached with hot wine, figs preserved with spices and brioche seasoned with ginger. The Wild boar cooked Two Ways and Auvergne truffle: The fillet roasted slowly, the preserved leg, pumpkin velvety sauce, chestnuts and Chanterelle pickles. The Trout Fillet from «Moulin du clos»: Like a cannelloni with cepe mushroom and melting vegetables, delicate parsnip purée and a mushrooms vinaigrette. 42 euros 41 euros

5 THEVEGETARIAN : The organic egg: Simply cooked, lukewarm quinoa salad with mushrooms, sautéed autumn vegetables and light velvety sauce flavoured with cepe mushrooms. 40 euros FISHES: The Char from Auvergne in a crust of roasted Cepe mushrooms: Lentil stew and Autumn vegetables, Chignore snails, arugula coulis, crunchy salad and strong juice. The Blue Lobster cooked with foamy butter: Preserved shallots, sautéed vegetable tagliatelle, strong juice with a flavour of Granny Smith apple. 42 euros MEATS : The Venison, the Auvergne Foie Gras and Auvergne truffle: Roasted, preserved, vegetables cooked in a stew-like broth and strong juice. The slow roasted Mallard duck fillet: Fig chutney, mushroom shortbread, velvety Red Kuri squash and a red wine sauce with Timur pepper. The roasted Bourbonnais Veal fillet and sweetbreads: Delicate parsnip purée, caramelized pear and strong juice with Juniper berries. 42 euros

6 OUR CHEESES The Auvergne cheeses: Revisited, from hot to iced with varied textures. The regional cheese plater: Served with homemade jams and dried fruits. 18 euros 18 euros DESSERTS, THE SWEET TOOTH S CORNER (Kindly place your order at the beginning of the meal) Pineapple and Biskéla chocolate: Hot and cold, fresh Kumbawa cream and sorbet. The Valrhona Chocolate and Mushrooms: In a delicate mix of flavours and varied textures. The Pear and the Beer from «Atelier du malt»: Subtle, gingerbread and velvety Red Kuri squash. 20 euros 20 euros 20 euros

7 PROPOSITION DE VINS AU VERRE POUR ACCOMPAGNER VOTRE DESSERT : SELECTION OF GLASSES OF WINES SERVED WITH YOUR DESSERT: 14 CL Pineapple and Biskéla chocolate: Porto blanc Maison Burmester Muscat de Rivesaltes Domaine Mas Amiel The Valrhona Chocolate and Mushrooms: Maury 20 ans Domaine Mas Amiel Porto Colheita 2003 Maison Burmester The Pear and the Beer from «Atelier du malt»: Côteaux du Layon Château Soucherie Yvonne Domaine Laurent 14.- / verre 14.- / verre 20.- / verre 20.- / verre 14.- / verre 12.- / verre Our prices include VAT and service

Marie-Hélène Rigaudis-Calvet, Maîtresse de Maison.

Marie-Hélène Rigaudis-Calvet, Maîtresse de Maison. The sty Domaine d'auriac is above all a sty of a family passion shared by three generations, and with you, our faithful guests. All trough its life my father, Bernard Rigaudis had loved Languedoc as a