It is through meetings and connections with local producers and farmers that the identity of our cuisine was born… We would like to express our deepest gratitude to all those who play a part, directly or indirectly, in the success of this culinary work.

Among them, we have: 

Gaëtan Reilhan
For honey, chestnuts, and vegetables.

Olivier from « Roque Rouge » atelier
For the bread.

Pierre Ollion
For vegetables and some fruits from organic farming.

Frédéric Camplo 
For bio trouts of the Coularou.

Chaviol family
For poultry, foie gras, and lamb from Mas Neuf.

Dimitri Ruiz from la « Tortue Paysanne »
For vegetables from Arboux.

Valentine and Matthieu
For young Aubrac beef.

Hélène and Thierry Brédoire
For Pélardons and fresh goat cheese.
.
Marie Bayle
For saffron grown in the commune.
.
L’Oliveraie Barthélémy
For their olive oils.

All our meats are born and raised in France*.