LA GRANDE TABLE
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Hotel-restaurant offering local products.
After decades in the culinary world, chef Michel Chabran, who took his house to new heights, has handed over the reins to his son Louis, who is no less deserving. La Grande Table always magnifies local products. For example, with pan-fried scallops, crosnes and black truffle; slow-cooked filet of sole, fine spinach stuffing, iodized beurre blanc; two-cooked Aubrac beef tenderloin aiguillettes, sweet potato texture; sweetbread meunière, grilled salsify, chestnut emulsion; kiwi jelly, crunchy mango and pomegranate slivers...
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