MENU AUBRAC

From Port d’Agrès Our menus change

Individual kohlrabi ‘leaves’ garnished with lobster meat; every day, these dishes
a crab cream emulsion and salads from the market. are provided by way of
— examples.
—
Just grilled
Fillet of red mullet accompanied by an egg vinaigrette, mangetout peas from
the garden and anise flavoured vegetables of the moment, purée of wild
quince.
—

Showcasing local produce…

Hidden beneath a veil of pastry made from lentil flour;
ceps in vinegar, pastre (a local type of charcuterie) pumpkin with Laguiole
cheese… immersed in a beef consommé with pearls of hazelnut oil.

The mating season

Haunch of venison pan-fried in whey butter, seasonal root vegetables and
Akane apple from Pruines, canelo (drimys winteri).
—

From here and close by

Cheeses from Aveyron
—

William, so called
Pear poached then coated in a jelly and fine nougatine, chestnut/Ibaria 67%
chocolate mousse and a hint of orange.
—

‘Canailleries’
Cornets filled with whatever takes our fancy.
—

209 s

Member of "Les Grandes

Tables du Monde."
 MENU BALADE

Today a “classic” Our menus change

The ‘gargouillou’ of young vegetables, every day, these dishes
herbs & sprouting grains, green tomatillo. are provided by way of
— examples.
—
From the Viviers de Béganton
Scallops “rolled” à la plancha, Laurent’s cooked and raw cauliflower spiced up with almond,
with an emulsion of roasted oats.
—

Neither hot nor cold

A slice of grilled duck foie gras;
diced Akane apple and grape vinegar; rau-ram (Vietnamese coriander).
—

Jerusalem artichokes, so called

Grated Jerusalem artichokes with pumpkin seeds,
a cream sauce flavoured with local truffles (truffes de Comprégnac) and a meat jus.
—

Prime Aubrac beef

Fillet of beef, pan-fried with a beurre rouge sauce (red wine, butter, shallots)
vegetables flecked with almonds, bleue d’Artois potatoes;
a simple red wine reduction
—

From here and close by

Cheeses from Aveyron
—

A different interpretation of the original chocolat coulant of 1981,

Le biscuit tiède coulant flavoured with Tahiti vanilla,
butternut ice cream & a brown butter coulis.
—

Sweetness and light

Roasted Mirabelle plums, caramel & local meadowsweet (filipendula ulmaria),
local blueberries, citrus/olive sorbet.

‘Canailleries’
Cornets filled with whatever takes our fancy.
—

This menu is prepared and served only if chosen by everyone at the same table.

209 m

Member of "Les Grandes

Tables du Monde."
 MENU LÉGUMES

Today a “classic” Our menus change

The ‘gargouillou’ of young vegetables, every day, these dishes
herbs & sprouting grains, green tomatillo. are provided by way of
— examples.
—
From the garden at Lagardelle
Beetroot (beta vulgaris la crapaudine) grilled over wood smoke & Akane apple,
perfumed with poppy seeds and pear William.
—

Showcasing local produce…

Hidden beneath a veil of pastry made from lentil flour;
ceps in vinegar, pastre (a local type of charcuterie) pumpkin with Laguiole cheese…
immersed in a beef consommé with pearls of hazelnut oil.
—

Local flavour
‘Florentine long red onion’ poached in Aveyronnais saffron,
liquorice seasoning and the anise flavoured vegetables of the moment.
—

From Port d’Agrès

Gently braised “pointed” cabbage,
a touch of orange, a vinaigrette of eggs and herbs from the garden.
—

Jerusalem artichokes, so called

Grated Jerusalem artichokes with pumpkin seeds,
a cream sauce flavoured with local truffles (truffes de Comprégnac) and a meat jus.
—

A different interpretation of the original chocolat coulant of 1981,

Le biscuit tiède coulant flavoured with citron and a verbena coulis, locally sourced black-
berry and elderflower sorbet.
—

From our garden

Sucrine du berry squash stuffed with crème à la recuite (heated cream, a by-product of
the cheese making process), our own pepper coulis.
—

‘Canailleries’
Cornets filled with whatever takes our fancy.
—

This menu is prepared and served only if chosen by everyone at the same table.

209 m

Member of "Les Grandes

Tables du Monde."