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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
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Cadre agréable, personnel très aimable, cuisine originale et raffinée. Je garde un souvenir ému du sablé breton !!