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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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Members' reviews on LA VIEILLE AUBERGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Toute l'équipe vous remercie pour votre commentaire.
A bientôt.
Cordialement.
Heidi
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Dîner avec un service un tout petit peu long mais cela n’enlève rien à la note.
Pour mon second passage
Je confirme ma satisfaction pour la cuisine gastronomique, l’accueil au top et un cadre magnifique.
Un grand merci aux propriétaires
belle journée.
cordialement
heidi