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| Restaurant |
| Quercy... Fine food... rich rhyme that charms the ear, then the palate,
in this land flowing with milk and honey. Perfect harmony, ancestral knowledge and current interpretation,
mastered to delight your senses as you anticipate a new experience. |
A gastronomy rooted in our soil, a generous tradition in our cooking remain
the assets which make our visitors, fully happy.
Our herds animate our causse landscapes. The rich grounds of the valleys offer the fruits
and vegetables which shine upon the small markets. |
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| Some specialities |
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Jacques, our restaurant manager will propose to you : Duck foie gras Terrine,
Fried scallops with duck foie gras, Veal picata of Aveyron, Roasted pork fillet mignon, Roasted lobe of duck liver,
Home-made walnuts cake.
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| The cooking |
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| The inventive cooking of our Chief Franck Laubadère emphasizes the products of the soil
: truffles, foie gras, lamb of Quercy, farm goat Rocamadour cheese, nut, melon, saffron, etc.
More informations... |
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| The dining room |
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| The dining room is characterized by its elegant and contemporary environment where dominate
serene fairness of the wood and cane-bottomings of the seats.
More informations... |
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