Pan-fried potatoes, garlic, parsley & fresh tomatoes. Traditionally served with Auvergne ham.

Pan-fried potatoes, garlic, parsley & fresh tomatoes. Traditionally served with Auvergne ham.

Pan-fried potato, garlic, parsley & vegan tome chef's recipe made with cashew nuts. For even more pleasure, you can accompany it with other vegan delights such as pan-fried sliced soya.

Bourriole Saint-Nect​aire, emmental et pignons de pin. 

Bright pale yellow with green highlights. Very rich, mineral with buttery notes and apricot aromas.

Very deep purple. Blackcurrant and grenadine, with a smokiness characteristic of the volcanic terroir. Balanced and velvety, with a long, structured finish.

Garnet with cherry highlights. Intense and fruity, with morello cherry aromas and hints of light caramel. Fleshy and aromatic, with aromas of red fruit and strawberries.

Deep crimson red. Frank and spicy with notes of small red berries. Straightforward, fruity attack, fine structure, powerful, round wine, finesse and elegance. Red fruit, blackcurrant, pepper.

Vegan pan-fried vegetable crumble in two sizes

Groups only - Minimum charge 8 pers.
(For the whole group & booking compulsory)

Bourriole Jambon de pays d'Auvergne Capelin, Bleu d'Auvergne & emmental.

Bourriole of the moment with emmental cheese and smoked paprika