"Le Taste de l'Aubrac" menu

Sample menu

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Today's "classic"
gargouillou of young vegetables, herbs & sprouted seeds with a touch of sansho from the garden
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From Port-en-Bessin

Scallops rolled in whey butter, parsnip, chestnut, roasted rutabaga, Persian cress & rau-ram

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Roasted on the bone

Pan-fried sole from Saint-Jean-de-Luz with concentrated fish jus & "oxidative" jus, kohlrabi, dried pear, Magellan cinnamon

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From the South of the department

Grilled sweetbreads with whey butter, all the colorful carrots from the garden, uncinatum truffle, chicory jus, cabbage leaf & sorrel

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From the plateau

Charcoal-roasted venison with smoked beets, chanterelles & mustard mushrooms

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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 honey-soaked sponge cake with Williams pear sorbet

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In the mind of a “Baba”

brioche soaked in bergamot,

whipped cream with Sudachi, citrus juice & candied calamansi

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Scoundrels

Cornets garnished according to our desires

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320 m