LE GEYRACOIS
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Address preparing quality meat dishes, on the spot and in catering service.
It is in a warm and friendly spirit that the Geyracois welcomes the meat lovers. With both rooms, two atmospheres open to you: the ground floor to eat on the thumb or the floor to take the time to savour the dishes, all with quality meat: Baronet lamb, a farmer's calf in Limousin, beef blason Prestige, pork label red fed to cereals, quality and traceability are assured. Tenderness and generosity are in the plates with, for example, a succulent, pan-fried foie gras with langoustines, steak steak in Sel salt, a old calf blanquette, a ris of lamb, a leg of herbs, or a andouillette de Troyes DEMO (friendly Association amateurs of authentic andouillettes). For amateurs, it is difficult to choose between the limousines meat tray (loin mudflap, rumsteak aiguillettes, lamb ribs and beef skirts), the piece meat (including the famous 800 g beef rib), the market menu or the Blason menu. For preparation, cooking and accompaniment, trust the recognized talents of Chef Laurent Butot. Add beautiful homemade desserts. An address to remember to taste the best of limousine meat, on site and catering service.
This establishment is also referenced as :
Équipe très sympa.
Très bonne viande (le TBone notamment) pour un rapport qualité/prix excellent!