Cooking

The traditional cuisine is based on local products, local recipes but also home-made gourmet meals. In autumn, we have game and mushrooms ; especially ceps, chanterelles.

Among our specialties : homemade vegetable terrines, ballottine forest poultry, guinea fowl green pepper, apples Saint-Martial, crayfish Armorican, braised wild boar with chestnuts, mousse with home-made raspberry coulis, house-made chestnut pavé, home-made crème-caramel...

The "dishes of the day" vary from simple to more gourmet (to order : Buège trout, roast quail with herbs, porcini gratin, crayfish, venison, eggplant terrine). As you wish, you will have the opportunity to taste these dishes on the panoramic terrace or by the fireplace.

 

Restaurant room and its lit fireplace