THE MENU
The menu, at a glance.
Snails, foie gras, Mézenc beef, and a few ravioli.
BY CRAVING
FA BIO LIFRENCH CUISINE · VICHY
Gift card
A gift card, to give the restaurant as a present.
10 €
Starters
Foie gras, salmon, snails: land and sea, in small plates.
Torchon-style foie gras ballottine, mi-cuit
Served with a small side salad.
Mango salmon tartare
Heirloom tomato rosette, small salad.
Poached eggs
Glazed baby vegetables over a mini ratatouille.
Provençal-style bruschetta salad, without gratinated Comté cheese
Escargot cassolette (6 snails)
Roger Jaloux's recipe.
Escargot cassolette (12 snails)
Roger Jaloux's recipe.
Salade mar i muntaya
With green asparagus, scallops and salmon.
Compressé de brie de RIS aux truffes fraîches
Our ravioli
A savoury line-up, between beef, vegetables and seafood.
Braised Fin Gras beef ravioli
Vegetable ravioli with Sicilian olive oil
Seafood ravioli
Monkfish and salmon, baby spinach, and a shellfish nage.
Fresh langoustine ravioli
With baby spinach and a langoustine sauce.
Suggestions
Puff pastries, veal sweetbread and fish, with a touch of truffle.
Fin Gras beef puff-pastry burger
Provençal vegetables.
Seafood puff-pastry burger
Subject to availability, Provençal vegetables.
Pan-seared veal sweetbread
Sautéed potatoes, celeriac flan.
Whole roasted turbot, Provençal style
For 2/3/4 people — price per 100 g.
Seafood platter
Subject to availability.
Linguine with fresh truffles
With olive oil.
Fin Gras du Mézenc
Mézenc beef, prepared in several cuts.
Rump steak
Rump steak, Rossini style
Today's cut
Fin Gras beef tartare
Fin Gras beef fillet
Set menus
Three set menus, from the simplest to the most generous.
“Petite Note” menu
Starter + ravioli + dessert.
Langoustine / seafood ravioli supplement: €3
Foie gras starter supplement: €5
“L'Équilibre” menu
Like a Fabioli where everything is in balance.
Starter + Fin Gras steak / burger / tartare / truffle linguine + dessert
Foie gras starter supplement: €5
“Générosité” menu
Like a Fabioli overflowing with flavour.
Starter
+ veal sweetbread / Rossini steak / seafood platter / Fin Gras fillet + dessert
Desserts
Six desserts, from iced classics to melting chocolate.
Praline crème brûlée
Iced nougatine with Florentine almonds
Grandmother-style floating island with pralines
Chocolate fondant
House profiteroles
Mango-heart bavarois, Oreo crunch
Not included in the lunch formula or the “Petite Note” menu.
The little pig who told stories…
Italian charcuterie, in a small or large board.
Italian charcuterie plate (small)
With garden leaf chiffonnade and crispy toasts.
Italian charcuterie plate (large)
With garden leaf chiffonnade and crispy toasts.
Wine
Whites, organic reds, and a rosé, in 12.5, 25 or 50 cl.
Chardonnay IGP (White)
12.5 cl / 25 cl / 50 cl.
Herré-Côte Gascogne, sweet white
12.5 cl / 25 cl / 50 cl.
Viognier (White)
12.5 cl / 25 cl / 50 cl.
Pie colette (White)
12.5 cl / 25 cl / 50 cl.
Auro rossa méditerranée (White)
12.5 cl / 25 cl / 50 cl.
Bourgogne Aligoté (White)
12.5 cl / 25 cl / 50 cl.
Faugère — Château la Liquière, organic (Red)
12.5 cl / 25 cl / 50 cl.
Provence Rosé
12.5 cl / 25 cl / 50 cl.
Côte du Rhône, organic (Red)
12.5 cl / 25 cl / 50 cl.
Aime chai, organic (Red)
12.5 cl / 25 cl / 50 cl.
Prices in euros.
An allergy? Let's talk about it before you order.