Keuken tussen land en zee. Stéphane, de chef, werkt graag met smaken en combineert kleuren: gegrilde octopus a la plancha en geroosterde bloedworst, gepaneerde varkenspoten, kalfsnoten met tuin salie, in bier gebraden varkensbuik... De desserts zijn verleidelijk: Choco crunchy praliné, pavlova met vijgen, gepocheerde peer met vanille en amandelcrumble... Korte circuits zijn favoriet om u een lokale, verse en smakelijke keuken aan te bieden
Source: HIT Aveyron (ADAT Aveyron)
Copyright: Creative Commons CC BY 2.0
Address: Place du château, 12370 Combret
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