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Address preparing an evolving cuisine based on meats and seasonal vegetables.
Taken over by Karl Roy and Heidi Ramuz, La Vieille Auberge offers a gastronomic menu and a L'Ephémère menu that changes every Thursday, depending on the season, from rump steak marinated in honey and pimento, to fillet of saithe with fresh goat's cream and zucchini wok: meat and fish are always on offer. The chef makes his own foie gras, confits 5-hour lamb, or prepares Blagour trout. For dessert, why not try a walnut parfait? Products are fresh, seasonal and local. The restaurant is listed with the Bonnes Tables du Lot.
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Une cuisine de saison, équilibrée et pour une fois pas trop lourde.
Un grand merci pour ce dîner et votre gentillesse.
Nous vous remercions pour votre aimable commentaire.
Au plaisir de vous recevoir à nouveau.
Cordialement.
Heidi