LES TROIS MARCHES
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This old restaurant, held for years by the charming Patrick Quillet, is a good example of France of the past with its countryside and two warm, welcoming rooms where a fire fire fire. A fire that is not just decorative, since it is fed by oak and beech wood, used to roast grills: rib rib, tender, faux net. Patrick fell in love with Aubrac's meat and imports her meat from the city also known for its knives, Laguiole. For the chef, makes meat cannot be compared to that of Aveyron. Taste quality is therefore the priority of the restaurant, but the prices of the formulas at midday are affordable and the choice is not missing. Half a dozen dishes of resistance and so many desserts (including the Norwegian omelet or tatin pie) are proposed. The reception is charming, family even, because many of the guests are used to it. As for the three steps of this inn, the apparent stones, dating back to 1885, they do exist even if you can bypass them…
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