LE RDZ
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Krishnarasa Kirupakaran has successfully settled in this airport restaurant. This chef, originally from Sri Lanka, trained at the Aveyron Chamber of Trades, has long been in charge of the stoves in the Capucines cafeteria in Onet-le-Château. He applies the same recipe to the RDZ: menus as inventive as they are attractive, and a lot of application in his work. In the kitchen, Krishnarasa Kirupakaran works with fresh and local produce. On the table, the lunch formula (starter, main course, dessert and glass of wine) attracts not only the active people from the surrounding area, but also tourists in transit at the airport. Cheese roll, tandoori beef, chocolate bavarian... The menu changes every day according to the inspiration of the chef, winner of the 2000 Regional Apprenticeship Award.
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