Personal regional cuisine, with wild herbs in season, home-made starters, dishes and desserts. The boss in the kitchen graduated from the hotel school in Mazamet in 1977.
Culinary specialities
Entrées : Poultry liver fondant, Wild herb soup, Potted trout etc...
Vegetarian dishes : Ravioles du Champsaur on a bed of spinach, Cassolette de crozets à la tome du Queyras.
La G'Astrolette = Raclette revisited in two versions: Vegetarian or Charcutière
Meat and Fish: according to the inspiration of the moment
Desserts: Liquorice mousse, Red fruit soup with hypocras, Tiramisu fruit and flowers etc....
Entrées : Poultry liver fondant, Wild herb soup, Potted trout etc...
Vegetarian dishes : Ravioles du Champsaur on a bed of spinach, Cassolette de crozets à la tome du Queyras.
La G'Astrolette = Raclette revisited in two versions: Vegetarian or Charcutière
Meat and Fish: according to the inspiration of the moment
Desserts: Liquorice mousse, Red fruit soup with hypocras, Tiramisu fruit and flowers etc....








