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Restaurant offering fine dishes such as veal ribeye with garlic sauce and its Aubrac aligot
Here, the slates make our appetites sing; rhythmic to perfection, they are worked like sheet music to create a harmony of fine dishes: roquefort croustade, gambas flambéed in cognac, fish parillada, sliced duck breast with Causse honey, and to finish, the chef's signature dessert: bolet du Diapason (chestnut cream, meringue, vanilla ice cream, sponge cake and chocolate). The plates reveal the freshness of the produce and the savoir-faire of chef Pierre Loupiac, who holds the title of "Maître Restaurateur".
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Members' reviews on LE DIAPASON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
L'ambiance est vraiment superbe.
Les plats sont tous avec des produits frais et surtout des frites maison !!! Rare....
La serveuse est souriante avenante.
Je recommande vivement