Quality producer

All our dishes are homemade, by chef Emmerich De Backer and his team, using fresh produce selected in Auvergne and from quality producers who are members of the Collège Culinaire de France*, meats from Auvergne/Aveyron (France)

Breastfeeding Lamb , Bernard Greffeuille, Capdenac, Aveyron
Salers beef, Ségala veal , ARCADIE, Rodez
Fat Duck , Limagne Estate, Puy de Dôme
Pork Charcuterie , Maison Conquet, Laguiole & Laborie, Parlan
Poultry , Allier poultry, Allier & Alice, Cantal

The fish comes from responsible fishing,
Thibault's boat, Barfleur
Smoked fish , Sichon Smokehouse, Allier,
Velay snails , Grazac snail farm, Alain Charas


The Cantal egg, Nicolas Reboul, Saint Cernin
Fruits & vegetables, Yannick Colombier, Rodez Market,
Cheeses, Young Mountain, Laguiole, Aveyron,
Cantal, Yoan Bex Boisset, Chapuis Bas en Basset Farm ,
Haute Loire, Lands of Auvergne, Puy de Dôme

Walnut oil, hazelnut cake, Moulin de Méjane,
Aveyron Charroux Mustard , Olivier Maenner, Allier,
Pickle spread, l'Artisan de Fruit, Rodez
Black garlic from Billom, Laurent Girard, Puy de Dôme,
Artisanal ice cream, Terre Adélice, Ardèche

All our dishes may contain common allergens, a summary table is available on request.