The best restaurants Le Pilat - Monts du Forez

After a small walk on the trails of the Guizay, it is naturally here that you come to find Refuge. A friendly address around a fabulous setting. Benjamin, the young leader, has taken over this restaurant for three years. Native of Planfoy, he knows the surroundings well and knows very well to get at his table. It offers an enhanced traditional cuisine in a rustic and modern setting. For lovers, come and enjoy a good country breakfast plate and the famous grated à finely spotted with garlic. A delight! It's cool and it's home! But Le Refuge is also a kitchen from products that are prepared according to the seasons. The typical dishes are designed with a fine decoration in the dish or dishes skilfully designed, and this does not lack quality! Fat foie steak, a beautiful beef room with veal juice sauce, is inventive for you! And to finish a small white cheese and the treats of the Refuge made home! You will regularly have the opportunity to rediscover the map, which is renewed every 3 months. The little plus: the décor made of wood, stones and exposed beams that give a true stamp to this place, and the pergola to enjoy the good air. A pleasant moment, we are not disappointed!

Perched at 811 m above sea level, facing La Jocondière restaurant, the Cross farm is a café-restaurant that has existed since 1936. You will taste local cuisine, prepared with fresh and mostly local products. The specialty, the pick of the farm, blends beautifully with the ham and the homemade sausage, without colouring or preservatives. For you, the chef went to the Gaec the Key of the Fields looking for fresh eggs. The farmers fowl it does brown are labeled and fraîches trout in Fraîches. The vegetables come from the vegetable garden and serve to make dishes of raw vegetables. In a word, everything you have on the plate is healthy.

Catherine and Dider Rateau have this discreet semi-gastronomic restaurant, a little away from the city centre. At the foot of a small building at the corner of Dugas Street, a room decorated with watercolours and a surprising Mayan calendar. As its name indicates, menus vary according to the time of the year: The chef knows how to highlight his products without masking them with sauces: foie of fowls of poultry and goose geese, pistachio and mesclun to the beggar, mignon filet of pork in cider, supions way served in a bowl. The truffle menu should be retained: ravioles of émulsion langoustines, poultry poultry, truffles served in its jar or even roasted whole lobster, blanche white bisque. In dessert, a delicious assortment served on a flat slate. As for the service finally, it remains relaxed while not losing anything its effectiveness

You know the à à, delicious, preparation of potatoes and eggs? You will learn to know the "creek", a house speciality served on a wooden board and filling in meat, cheese or mushrooms. You can also try the "tartichaudes" accompanied by egg and sausage. If not, Michel and Joëlle, the owners will invite you to discover their different salads and pizzas. A very warm place that also offers hotel rooms.