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An old Aubrac inn, renovated into something light and contemporary, with a terrace that faces a garden full of bloom in season. The chef spent twelve years cooking with Bras at Laguiole, and the menu reads like a love letter to the plateau, trout, Aveyron snails, and local herbs like meadowsweet and wild garlic woven through dishes that are fresher and more inventive than the remote address might lead you to expect.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Tartare de bœuf d'Aubrac
“Ce midi, tout en finesse top départ avec un solide tartare de bœuf d’Aubrac au couteau”
Le Fooding
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