VILLA AUGUSTA
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Restaurant offering a cuisine with local products with flavors gleaned from travels.
There is no lack of taste in this former Relais & Châteaux: the exposed stone mixes with glass and iron in a happy harmony. The park spread over four hectares is adorned with a transparent swimming pool. The inner courtyard, with its small pool fed by a fountain, is an invitation to daydream. A state of bliss that continues with the kitchen of David Mollicone, former student of Michel Bras, in Laguiole. This talented and inventive chef, magnificently assisted by his wife Priscilla, combines local produce with the flavours gleaned from his travels, and offers, among other delights, beetroot ravioli cooked in a salt crust, stuffed with semi-cooked salmon, capers and lemon, or foie gras from the Landes, also very well matched, then as a main course, the Saint-Jacques de Normandie scallop just seized in the oven in shell, condiments of walnuts from Isère, seasonal roots cooked in the local ham sauté pan, emulsion of "Cévennes onions", or the farm poultry from the Drôme with roasted breast served softly, some roots, Jerusalem artichokes and Cévennes onions, vegetable juice bound with farm butter Soubise style... And, to finish, a fine chocolate tart or a roasted pineapple, caramelized, virgin dried fruit with rum, citrus fruit cottage cheese ice cream. A high quality cuisine, all in delicacy! You can prolong this charming moment by stopping off in one of the rooms of Villa Augusta, just like the establishment, delicious, comfortable and modern.
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