"Le Taste de l'Aubrac" menu

Sample menu

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Today's "classic"
is the gargouillou of young vegetables, herbs & sprouted seeds
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From line

Barbecued amberjack; a pipián verde sauce

Lassi made with local milk, and the radishes of the moment from the garden

bouquet sorrel, Mexican pepper

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Dombes

frog legs seared with embers

blond lentil puree & short pasture juice

black garlic, New Zealand spinach and lovage

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From the Rouilly estate

pan-seared foie gras with a tangy vinegar and quince puree

vinaigrette flavored with almond oil

balsam & mustard bouquet

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Raised on the plateau

Aubrac farm-raised beef cut, marked with a grill

Tarbais beans stuffed with squash

niac cardamom, pumpkin seeds & nasturtium

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Plateau tradition

the aligot raised of black truffles from the country

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Aveyron and next door

Our selection of cheeses

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On an interpretation of the Flowing ©

the salted caramel lava cake

roasted oat ice cream

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The very first

the so-called "Lovita" plums in osmosis

a plum/sansho sorbet from Lagardelle

almond cream & nougatine

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Scoundrels

Cones filled according to your preferences

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287 m