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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Members' reviews on LA GRANDE TABLE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Dessert jolie visuel maàis c tout.fruits rouge hyper sucrée mascarpone trop compacte et aucune saveur la glace vanille a sauvé la note du dessert.dommage car le plat de cabillaud super belle cuisson avec ce caviar d'aubergines parfait.donc entrée plat dessert que le plat qui sort du lot.
Service et accueil parfait.
Mais un service impeccable et très professionnelle avec un cadre enchanteur et un super décor. Un bon moment.