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Address privileging a traditional and quality cuisine based on local products.
Tripous, duck confit, filet mignon, "very nice 300-gram entrecote steak called butcher's meal", gourmet salads... the couple favours a traditional and quality cuisine: local, Cantal or Aveyron products and homemade desserts. You will give us news about chocolate fondant, profiteroles or crème brûlée! Oh... Di Vin ! would not have this name either if it did not focus on wines. Sébastien Battut works directly with the winemakers and has a special interest in the Beaujolais crus.
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