Pensez à réserver votre table !

Je vous accueille à ma table...tous les soirs sauf mercredi et dimanche et uniquement si vous m’avez prévenue. Pour vos repas, je privilégie des produits du terroir sélectionnés auprès des producteurs locaux. En majorité, ces produits sont issus de l’agriculture biologique.

Le dîner comprend :  
• apéritif
• entrée,
• plat,                                                
• fromage et dessert
• vin et café ou infusion

Il est au prix de 23,00€ et 10,00€ pour les enfants de 4 à 10 ans, les plus petits sont mes invités.

The breackfast

Get off to a bright start with a copious breackfast:

Fresh or toasted bread, butter and local cream, jams or marmelades, honey of the mountains, cakes, homade pancakes or "pachade" (name of local crepe) whith apple or blueberries. You will also be offered to taste our homemade yogurts or as well as farm fresh goat cheese in season.

Selected hams from the region, Cantal (a local cheese) and fresh eggs cooked according to taste will also be avaible.

Fresly squeezed orange juice, coffe, tea, cocoa, milk will be served whith the food.

Served from 7.30 to 10 am- early on request.

Dinner :

Cooking is my pleasure and a passion and will be proud to make you taste the specialities of the area:

• Truffade ( fried potatoes with cheese),
• Bourriols (crepe made with buckweat flour),
• Pounti aux pruneaux (special dish made with chards, minced meat, herbs and prunes),
• Choux farci (stuffed cabbedge),
•  Lentilles de la planèze (lentils from the area),
• Truite au lard (trout cooked with baco), saucisses d’Auvergne (sausages),
• Porc « capelain » (pug fed with chestnuts)
• Bœuf Salers (beef from the Salers cow)
• Cornets de Murat(cones filled with cream), bluberry tarts, punes tarts....

All the delicius dishes, slowly prepared in the traditionnal way or revisited are served on a plate or a platter according to the speciality.

Served at 19.30 in winter or 20pm in summer....