HÔTEL-RESTAURANT DU CHÂTEAU MONTJAUX

Here is a simple address in the right sense because tradition is the honor. When it is cold, the chimney vibrates under the roasting dorant to wish meat and game. The majority of the authenticated "land" dishes are declining over the seasons: Homemade terrace, filet of perch lamb sauce of the causses and the essential flaune to recuite. Two large rooms have been able to accommodate groups since 1977. In the beautiful days, the terrace just next to the castle allows you to relax with an ice cream or a small home dessert. What more?