In this small commune, deep in the heart of the département, you'll find a great inn, great for its cuisine and conviviality. Florence Hervé and Jean-Baptiste Mazaud are perfect hosts who have created a house of character with a sense of welcome and sharing. At the table, Jean-Baptiste details the menu and the producers who contribute to it. The appetizers set the tone for simple, traditional, well-crafted cuisine: pâté croute or mussel aspic, Émilien's trout rillettes from Antignac served with citrus fruit or the classic bouchon lyonnais dish, brioche sausage with meurette sauce, no reinvention, just good cooking. The Japanese barbecue braised duck breast, with its rich jus and seasonal vegetables, is also well mastered. Desserts are classic and generous, like the vanilla and pistachio religieuse. And let's not forget the auberge's wine cellar, where you'll find nearly 600 references from all over France and beyond.
