"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 Saint-Jean-de-Luz

line-caught sea bass, stiffened with apple/ginger vinegar

iodized lassi & "raïta" from here

bouquet of sorrel and Mexican pepper

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From the Rouilly estate

Pan-seared foie gras with cauliflower and prune kernels

a dress of apricot & grilled eggplant

peucedanum, tetragon and Greek valerian

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From the Thau lagoon

poached Tarbouriech oyster

tomato coulis jellied & basil emulsion

puffed barley, all the basil varieties of Lagardelle

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From the plateau

Aubrac Farm Beef "with Flambadou"

niac like a "savora", cucurbits, saffron onion

broom & shiso oil

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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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Based on an interpretation of the Flowing ©                                                            

the pistachio fondant biscuit

an ice cream made with Aveyron fouace bread

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Picked by Florent

white peach poached in Sichuan sauce

Lemon rice pudding & Sichuan niacin

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Scoundrels

Cones filled according to your preferences

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224 m