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Restaurant with terrace where the Auvergne cuisine and the products of Aveyron are honored and everything is home-made.
This restaurant puts the spotlight on Auvergne cuisine and products from Aveyron. Its other common thread is homemade dishes. The menu isn't long, but it's mouth-watering: aubrac tartare, Auvergne sausage from capelin pig, young Aveyron beef onglet carefully selected with La Table de Solange, a breeder-butcher for seven generations in Rouergue. For dessert, a plate of Auvergne cheeses accompanied by a sweet treat (tatin, profiteroles...) marks the epilogue of this regional stopover.
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