It was not our surprise to find Anne and Hervé, whom we knew from Sainte-Affrique, at the hotel-restaurant Le Majestic. Now closer to the coast, they reveal the best of Aveyron, but not just: Pizza, quiches, croques-m alongside the aveyron products. Charcuterie of Bories, Tripiers tripiers and other cured from Landoulet, fresh sausage and chipolatas sausage for grills, sausage sausage, fricandeaux, liver or roquefort sausage, rosette, farçous, boudin and head cheese, dry ham from Aveyron (12 months refining), oil sausage; and the best of cheeses: roquefort, ricotta, ", cantal, laguiole… And we would forget the inescapable aligot. All these products have been selected by these two epicurean aveyron, which are not greedy in preparation boards. Products we find on pizzas such as Cape Aveyron (tomato, cheese, sausages, bacon bacon, bacon and roquefort). You can take your eyes closed in this den.
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