Les meilleurs restaurants auvergnats New Aquitaine

The Mangoune is a Occitan word used in the Cantal to designate the day when one kills and transforms the pig. So this chain of restaurants is rather focused on local products and specialties, but not only. In the preparations, we find the good cheeses of Auvergne (salers, cantal, nectaire, blue of Auvergne), the good meat of Salers, but also of charolaise that she, is not a race of the corner. Traditional dishes include pounti (légumes, blettes leaves, pork breasts, prunes), bourriols (galetou faire), tripoux, or simply dry ham. There are also tartas (pizzas), burgers in Auvergne, and grilled meats. It should be noted that auvergne and aligot are offered in addition and that it would be a pity to leave. Fromages cheese, desserts and farinettes (pancakes) house, ice, here is for offer. These preparations are simple but generous. And even though we are in the ZIN, which is not conducive to reverie, the rooms, which are perfectly original, are truly plunging us into a world both rural and nostalgic. Cellar, bedroom, kitchen, barn and a classroom where an authentic donkey cap will awaken buried souvenirs. Large shaded terrace in summer.

Nadia and Bernard Faget open their table in this typical farm on a hillside overlooking the Dordogne, with exposed beams and stones and a beautiful th-century chimney. They serve their products: fatty livers of duck, candied, poultry, rabbits, vegetable vegetables, beef (race limousine), soup of river fish… Among the specialties: perigordian perigordian, duck civet, river fish (frying, brochet) on reservation, beef on reservation, in short the best of traditional perigordian cuisine.