As you probably know, our region also offers many specialities and emblematic products: the green lentil from Puy en Velay, verbena, mountain charcuterie and the famous sausage or raw ham from Auvergne, the Perles Rouges du Velay (blueberries, blackcurrants, raspberries... and other small red fruits)...
So, everything is conducive to tasting: tables of course, but also farms, markets...



In the evening, we sometimes share our table as we used to do when we offered the table d'hôtes; Agnès then prepares simple dishes but with real local products. Signatories of the Good and Well Eating charter, we offer lentils in various forms (velvety, salted cake, pie...), regional cheeses, in pies, fresh or dried, ...red fruit desserts (blueberries, raspberries...). Otherwise, you can also go to the modest restaurants around, to appreciate the diversity of the local specialities... We hold a list of restaurants around at your disposal on request...
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Les plus chanceux pourront même déguster la quintessence de la cuisine Auvergnate lors d’une visite chez nos chefs étoilés :
Régis Marcon , trois étoiles Michelin, à St-Bonnet le Froid (25 minutes), ou Bibs et Toques d’auvergne : Vidal à St-Julien Chapteuil, les Cèdres bleus à Aurec ou encore chez Châtelard ...