With his mustache and his banter, Jacques Melac has established the reputation of this restaurant. Denise and Didier Madamour, who took over the business on May 1st, 2013 may be discrete but they are also friendly. These two children of Mur-de-Barrez and Montézic, seasoned professionals, can pamper guests. An original and wise wine list and, if we had taken a viognier of Pays d'Oc, then a marcillac from Laurens house, there is something for everyone. As for the tasty and selected dishes, Conquet meat with revisited stuffed cabbage of Boscus in Saint-Cyprien, sausage aligot with Naucelle tripous or even a beef coufidou, a duck breast with mielac-orange sauce, without forgetting the cheeses (Saint-Nectaire, cantal and fourme d'Ambert) and the cold meats of the country. If sometimes there is a homemade cassoulet of the chef Didier, on Thursday do not miss Mac Mélac, this homemade hamburger with crispy bread, ground beef, cantal cheese, tomato, onion confit and Roquefort sauce, with aligot. Everything is good in a setting like no other: small rooms with rustic tables, bottle racks, posters and photographs full of nostalgia and truths that tell another world: "Stopping alcohol is hazardous to health" or a drawing by Cabu who was formerly the master of ceremonies of the famous grape harvests in September. Not to be missed under any circumstances, and we assure you, going to Paris without going to the Bistrot Mélac would be bad taste. The address received in 2015 the gold bottle of Parisian bistros, a reference to the tradition of living well, eating well and drinking well!
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