Discover the best of French home cooking
Guénaëlle loves to cook and is always creating new dishes using seasonal ingredients from both the local area and our own kitchen garden. Her cooking draws inspiration from traditional French cuisine and is also strongly influenced by the specialities of the Aveyron: Segala veal, dried and cured hams, homemade pâté, Roquefort, Cantal and local goat's cheeses all feature regularly on our evening menu.
Dining with your hosts and other guests: Table d'hôtes is a unique aspect of French 'chambres d'hôtes' hospitality and is a wonderful way to enjoy excellent food and conversation.
Dinner is a set menu which changes everyday and needs to be booked in advance. Our menu features an aperitif with 'canapés', a starter, a main course, local cheeses, home-made dessert, wine, coffee or fruit/herbal teas. Dinner is 24 € per person and 12 € for children aged under 12. We are pleased to be able offer vegetarian alternatives and will always try to accommodate specific dietary requirements, provided that they are discussed with us at the time of booking.
From 8th July to the end of August no table d'hôtes on Friday and Saturday. On Friday evening there is night market of local producers, in Belcastel and Sauveterre de Rouergue, where you can taste on the spot (tables made available) the specialties of the region. Remember to reserve our 'table d'hôtes' on Sunday nights, as many local restaurants are closed.
Picnic lunches are available to book in advance at 6 € per person.
We have a small seed bank (vegetables, salads, flowers ...) which allows guests swap seeds and help to maintain the biodiversity of their gardens.
Our homemade products
Cakes and pastries (Fouace, bread with milk, pudding ...)
Apéritif (black currant, elderberry flowers or berry kir, lemon verbena aperitif)
Terrine, riette and pâté
Vegetables from our garden (zucchini, squash, tomatoes, salads, carrots, parsnips, onions, leeks, asparagus, chard, green beans and aromatic plants ...)
Fruits (strawberries, rhubarb, red & black currants, blackberries, apples and plums)
Local products used
The flours for pastries, breads and others come from the Moulin du Castanié which still uses stone wheels.
Traditional Aveyron meats and veal from Aveyron are provided by Mr. Serin, whose specialty is dry smoked sausage.
The bread is made by M.Thubière over a wood fire.
The Aveyron pastis and the cream of chestnut, for kir, are made in Rodez by Marius Bonal.
Lunch - packed lunch (on reservation 4 days before - special bread on order)
We can offer you a packed lunch consisting of 2 small sandwiches (one charcuterie & one cheese), fruit or yogurt, biscuit or cake and water for 6 €. Our baker makes our picnic bread specially in his wood fired oven.