Cocina entre la tierra y el mar. A Stéphane, el chef, le gusta trabajar con los sabores y combinar los colores: pulpo a la plancha y morcilla asada, pies de cerdo empanados, nueces de ternera con salvia de jardín, panceta de cerdo a la cerveza... Los postres son tentadores: Praliné crujiente de chocolate, pavlova con higos, pera escalfada con vainilla y crumble de almendras... Los circuitos cortos son favorecidos para ofrecerle una cocina local, fresca y sabrosa
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: Place du château, 12370 Combret
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