2024
Recommended
•
2024
An authentic inn offering real local dishes simmered over a long period of time and made with local products.
The inn has been known to everyone for a long time. Yan knew how to keep the authenticity of the place by proposing in his turn of true dishes of soil long simmered, elaborated with products in short circuit. One menu each day. Country terrines and home-made charcuterie. Veal head from the Monts du Velay. Beef Fin Gras du Mezenc. Pot-au-feu. Apple pump, verbena mousse and chestnut pavement with rum. This allowed him to be the first in the department to obtain the label Bistrot de Pays. Sunday evening truffade. Craft beers. Warm welcome. Service at the top.
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