"Le Taste de l'Aubrac" menu

The men's menu

Today "classic"
the gargouillou of young vegetables, herbs & germinated seeds
tower green
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Line,

The poached/pan -fried bar with Safran Aveyronnais

REFRISE OF A WORK LASSI from here

Houttuynia chiseled, all mustards & arugula flowers

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From Rignac,

Coeur & Ris de Throat of Grilled Aveyron

Radishes just tiédis & juice runs to the juniper of the Suquet

CHIVEDED WITH CHIP

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Picked by Florent,

Hérault green asparagus seasoned with millau truffles

Frozen and fresh julienne, chiseled rau-ram, freezing ficular

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Raised on the set,

Piece of marinated beef & witherings of Allium Ursinum

Peruced short juice, Saint-Georges tricholome & stewed with chard ribs

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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 original flow of 1981                                     

The cookie flowing with Magnum strawberry

Green anise ice cream

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All in textures,

Aubrac tea cream,

White mounted cardamom & pistachio

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Scoundrels

Cornets garnished according to our desires

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119 s