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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.
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
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