"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 line

Barbecued sea bass, seasoned with pipián verde sauce

Lassi made with local milk, the radishes of the moment from Lagardelle

bouquet sorrel, Mexican pepper & watercress pistil

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Dombes

Pan-fried frog legs, seared over embers

puree of blond peas from the Planèze, radishes from Lagardelle

Short juice of shepherd's milk & black garlic, tetragon & lovage

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From the Rouilly estate

pan-seared foie gras enhanced with a fig confit in hibiscus vinegar

roasted figs, Florence onion shells

epazote and mustard

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From the plateau

the roasted Aubrac farm-raised beef

Tarbais beans candied in water, squash

Niac with pumpkin seeds & cardamom, Malabar spinach, shiso

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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 salted caramel lava cake

roasted oat ice cream

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The very latest

a blueberry preserve from the high plateau

tangy cream cheese

dried fruit granola, crispy tuile & Lagardelle agastache

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Scoundrels

Cones filled according to your preferences

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267 m