Laurence Bergaud, originaria de la región, es la jefa de cocina y le deleitará con una cocina inspirada en las estaciones y en la agricultura regional, acompañada de una excelente carta de vinos cuidadosamente seleccionados por Alain Bergaud. Cazuela de caracoles con crema de ajo, gravlax de salmón, huevo pasado por agua con crema de setas porcini, magret de pato del suroeste, filete de lubina con verduras de temporada,
Almuerzos de grupo disponibles previa petición. Menú de mediodía de 17? + menú de aperitivo
Seminarios Capacidad de la sala 20/25 pers
Source: Corrèze Tourisme
Copyright: Creative Commons CC BY 2.0
Address: La Croix de Fer, 19270 Saint-Pardoux-l'Ortigier
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