Cuisine entre terre et mer. Stéphane le chef de cuisine aime travailler les saveurs et associer les couleurs : Poulpe grillé à la plancha et boudin noir rôti, pieds de cochon panés, noix de veau à la sauge du jardin, poitrine de cochon confite à la bière...Les desserts sont alléchants : Choco croustillant praliné, pavlova aux figues, poire pochée à la vanille crumble aux amandes...Les circuits courts sont privilégiés pour vous proposer une cuisine locale, fraîche et savoureuse.
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: Place du château, 12370 Combret
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