Cuisine between land and sea. Stéphane, the chef, likes to work with flavors and combine colors: Grilled octopus a la plancha and roasted black pudding, breaded pig's feet, veal nuts with garden sage, beer-battered pig's breast...The desserts are tempting: Choco crunchy praline, pavlova with figs, poached pear with vanilla almond crumble...Short circuits are favored to offer you a local, fresh and tasty cuisine
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: Place du château, 12370 Combret
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