Küche zwischen Land und Meer. Stéphane, der Küchenchef, liebt es, mit Aromen zu arbeiten und Farben zu kombinieren: gegrillter Oktopus auf der Plancha und gebratene Blutwurst, panierte Schweinefüße, Kalbsnüsse mit Gartensalbei, in Bier eingelegte Schweinebrust ... Die Desserts sind verlockend: Choco croustillant praliné, pavlova aux figues, poschierte Birne mit Vanille Crumble mit Mandeln...Kurze Wege werden bevorzugt, um Ihnen eine lokale, frische und schmackhafte Küche anzubieten
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: Place du château, 12370 Combret
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