2024
Recommended
•
2024
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".
Advertising
Advertising
Organize your trip with our partners Creissels
Transportation
Book your plane tickets
Car Rental
Boat rental
Accommodation & stays
Find a hotel
Holiday rental
Find your campsite
Tailor-made trip
Services / On site
Activities & visits
Find a doctor
Book your parking lot
Members' reviews on LE DIAPASON
4.3/5
30 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Advertising
Find unique Stay Offers with our Partners
Advertising
Cependant, leurs sites internet n’est pas à jour. Ils disent que les menus du jour et hors dimanche et jour fériés MAIS indisponible aussi le samedi malheureusement.
Nous avons pris un pichet de vin blanc. Il a été servi en température ambiante.
Le restaurant ne sert pas automatiquement des rinces doigts quand vous commandez des brochettes.
Je recommande fortement mais pensez à vérifier ses petits problèmes afin d’avoir un très bon service.
Les plats
L addition