"Le Taste du Suquet" menu

The men's menu

Full season,

Green asparagus of the Hérault Crusted Grilled Bread/Hazelnuts of the Lot

hazelnut paste & vinaigrette with fermented barley, chrysanthemum

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Larzac foothills,

The Slowly Calamansi omble knight

Pakchoi Sautéed at raw & lemon/muscovado condiment

Sorough bouquet & crisp barley

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Du Lévézou,

The "small gray" rolled up with potatoes,

Garlic paste of the Suquet & Tanous bears at the egg

Ventrèche Large refining of countries, Flower of Comfrey

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Of Aveyron,

lamb saddle of the transplant family marked at the roasting

Recreed from sheep, the first sheets of erythrone & built -in

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Plateau tradition

The aligot with potatoes "Institut de Beauvais" & buckwheat

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Aveyron and next door

Our selection of cheeses

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De Moissac,

Yannick's Mariguette strawberries

Bancha and Rau-Ram green tea infusion of Lagardelle

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Scoundrels

Cornets garnished according to our desires

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115 s