In less than a year, Anthony Gonzalez and Aurélien Pineau have won over the hearts and taste buds of their customers. Their credo: work with local produce in their own distinctive style. In the kitchen, Anthony combines unusual flavors and textures: "I like to confuse the palate, but in small steps! Customers appreciate discovering things off the beaten track, like a coffee, hazelnut and mushroom entremets, a crème brûlée starter or a sweet version of tomato-mozzarella". Veal and pork from Aveyron, cooked sous-vide at low temperature, leave you speechless, while the fish, straight from Les Halles de Millau, also has its fans, as do the wine pairings suggested by Aurélien. As for the side dishes, we love the small vegetables with an Asian touch. It has to be said that Anthony and Aurélien first traveled (the former to Switzerland and the latter to Ireland and Wales) before returning to their roots and meeting in Millau. They share the same values: to give pleasure and value to their terroir, while challenging their creative spirit!
