"Le Taste de l'Aubrac" menu

Sample menu

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Today's "classic"
dish is a gargouillou of young vegetables, herbs & sprouted seeds, with a touch of sansho from the garden
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Mediterranean

Prawns just barely cooked, seasoned with lemon, celery poached in shell juice, Persian cress & rau-ram

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From line

Pan-fried sea bream with grain butter, vegetable ravioli with seeds, napa cabbage & Mexican pepper

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From the Domaine de Rouilly

Pan-seared duck foie gras, Akane apple/sheep's milk cheese, skin jus enhanced with vinegar, almond emulsion, cabbage leaf & seasonal sorrel

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House Conquet

Rotisserie-grilled beef, smoked beets, mustard & black trumpet 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                                     

runny honey biscuit, 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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301s