Menu and menu of the moment

The weather is not TOP. We take care of you! By reservation only

We offer you
a Gourmet Menu "coconing" 36 € pers. on Friday, Saturday, Sunday
+ everyday our Limousin beef specialties,
as well as our Fish Fondue.

We are open: always on reservations having chosen what you want to eat
noon: Tuesday, Wednesday, Thursday, Friday and Sunday
evening: Tuesday, Wednesday Thursday, Friday, Saturday
For hotel guests we are open 7 days a week, they can eat with us every day.


▶ ️ Appetizers
➡️ Entrance: Prawns / wild prawns, ( shelled and eviscerated ) Belgica sauce
➡️ Main course: Cuckoo clock (poultry), revisited, old-fashioned mustard sauce and small bacon, market garnish.
▶ ️ Trio of Pays Limousin cheeses
➡️ Dessert: Valrhona chocolate mousse with red berries

OR
Our essential FONDUE PELAUDE 25 € / pers. ✴️SERVED on site at will!
Fondue Pelaude, kesako?
La Fondue Pelaude is a house creation. A signature dish. This is the principle of Fondue Bourguignonne, a red meat fondue of Limousin race, our butcher is Hugues Burgalières This red meat fondue is not in oil but the meat cooked in a Chef Jules preparation based on 33 spices and small vegetables. The 200 gr of meat per person to start and at will ! are served with 5 raw vegetables, 4 sauces and a potato gratin. In 25 years with this Fondue Pelaude, we have made weddings, baptisms, reunions, birthday meals, in short all the great occasions in life. We hope to have answered your question, to find out if you do not know! One of the 33 spices is "REVIENSY"
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our desserts of the moment
↪️ Organic white cheese with Montgibaud strawberries, speculoos 8 €
↪️organic milk rice in a cauldron, flavored with vanilla and cinnamon 8 €
↪️ Crème Brûlée with island vanilla 8 €
↪️ Valrona chocolate mousse with red fruits 9 €

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WINES PRICE CAVISTE, go down to the cellar choose your wine at the cellar price

House specialty meat menu
  • Fondue pelaude,Limousin beef fondue, served with 5 raw vegetables, 4 sauces, potato gratin, all at will. Signature dish of the House Minimum for 2 covers, 25 € per person 1 * 2 * 4 * 7 * 9 * 11 * 10 * 13 *
Melted beefPelaudeFondue of race limousine, been useful with 5 crudenesses, 4 sauces ,potato gratin , thewhole at will . Minimum for2 covers , 23 per anybody .
  • Pelaud Tartare ,carefully selected Limousin beef, cut with a knife to the minute +/- 300 gr, served with different ingredients that you can mix if you wish, accompanied by a green salad and its walnut mustard and vinegar vinaigrette of wine, 25 € 2 * 11 * 5 *
Pelaud Beef Tartar of race limousineselectedcarefully , crossed to the knife + or - 300 gr , been useful with various ingredients which you will mix ifyou wish it ! accompanied by green saladand its vinaigrette with mustard with walnut andadds vinegar to apple.

Square of beef, in this piece of beef we cut :
  • Rib to bone XXXL whole piece Great maturation between +/- 9 weeks. Limousin beef. For 1,2 or 3 people, sold by weight per whole piece, single cooking.Served with salad and potato in a shirt with herbal cream. Kg: 92 € to reserve in advance 11 * 1 * 2 * 4 *
Coast with thebone XXXL , whole partGreat maturation between +/- 9weeks . Beef of racelimousine .For 3 to 4 people, sold with the weightby whole part , singlecooking . Been used with greensalad andpotato out of shirt with itscream for the grasses kg: 92.00 EUR
  • Rib steak XXXL , whole piece Great maturation between +/- 9 weeks.Limousin beef. For 1,2 or 3 people, sold by weight per whole piece, single cooking. Served with salad and potato in a shirt with herbal cream. Kg: 92 € to book in advance , 11 * 1 * 2 * 4 *

RibsteakXXXL, whole part Great maturation between+/- 9 weeks . B eefof racelimousine . F or3 to 4 people ,sold with the weight by wholepart , single cooking .B een used with greensalad andpotato out of shirt with itscream for the grasses kg :. 9200 EUR
1 * 2 * 4 * 7 * 9 * 11 * 10 * 13 *