As we cook for you, we share our knowledge of the area...
You tell us about what you have discovered...
We share advice and anecdotes...
and precious moments.

Fresh bread...
Home-made jams...
Freshly squeezed orange-juice...
Milk, cheese and eggs fresh from the farm...

Breakfast is special, we like to take time to help you prepare your day, tell you about where you can find the best mushrooms or fishing spots, or tell you about the history of neighbouring villages that you may pass through.

It's going to be a fascinating day...

We like to share pre-dinner drinks together in front of a roaring fire, outdoors or even in the kitchen depending on the weather and your mood.

Dinner is traditionally served in the large, family kitchen.

We are sure you will have lots to say about our varied, traditional and sometimes exotic cuisine.

Discovering aligot, truffade or pounti will be the perfect accompaniment to your stay in Auvergne.

Share with us the pleasure of home-cooked meals made from local farm products and sometimes a slightly more exotic menu.
Fresh produce (organic) from the garden and quality meat from local butchers are the highlight of all our meals.

- the cheese comes from the village,
- the milk and eggs come from the neighbouring farm,
- the meat comes from a neighbouring organic meat farm,
- the mushrooms are picked in local forests,
- and the fruit and vegetables come from our very own organic garden...

All menus are made up of a starter or soup, a main course, a cheese course and dessert.

For example...

• From the Auvergne : Pounti, Fritons, cured meats from the Auvergne, toasted bread with Salers cheese and cumin, pan-fried porcini, coufidou, aligot, truffade, auvergnat hotpot, fried trout, lentil and bacon hotpot, brayaude lamb, coq au vin, Murat cornettos,...
• A little more exotic : Chutney duck gizzards, spiced avocado, pickled lemon chicken, curried sauté of veal, fillet of duck breast à l'orange, pureed courgettes with saffron, dried fruit compote...
• Family cooking : pumpkin soup, aubergines with tomato coulis, filo pastry with goats cheese, split pea soup, beef in red wine, chicken hotpot, lamb in white sauce, lamb boulangère, upsidedown apple tart, caramel custard, orgeat ice-cream, baked apples, pears in wine, chocolate lava cake...