Especialidad en carnes rojas (buey de Aubrac, etc.). Guía Verde Michelin desde 2013. Guía Gault et Millau. Cocina basada en productos locales, respetando las tradiciones, en un marco acogedor que recuerda a las mesetas del Aubrac. Trabajamos directamente con un productor local de vacas de Aubrac y un productor regional de ternera.
Farçous, charcutería regional, aligot, cabeza de ternera, col rellena, carne de Aubrac, pascade y mollejas de cordero... Platos generosos y abundantes y postres caseros.
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: 8 Place de la Cité, 12000 Rodez
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