"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

A touch of sansho from the garden
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From Port-en-Bessin

scallops rolled in whey butter

parsnips, chestnuts,

Persian cress & rau-ram

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Roasted on the bone

pan-fried sole from Saint-Jean-de-Luz

concentrated fish juice & "oxidative" juice

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 juice,

cabbage leaf & sorrel

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From the plateau

the piece of venison roasted over charcoal

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 runny honey biscuit

Williams pear sorbet

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In the mind of a “Baba”

brioche soaked in bergamot,

Sudachi whipped cream

citrus juice & candied calamansi

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Scoundrels

Cornets garnished according to our desires

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320 m