At the far end of the Causses du Quercy National Park, in this old farmhouse transformed into a contemporary dining room with an uncluttered decor that contrasts with the surroundings, Charles officiates in the kitchen while Lucie runs the dining room, where whole and half carcasses of meat arrive directly from local producers. The chef cuts, prepares and matures: nitrite-free home-made charcuterie, pâté en croûte, carefully worked offal, like this beautifully held beef tongue in gribiche sauce. The highlight of the show is the matured Aubrac rib-eye steak, accompanied by memorable double-cooked fries in beef fat, which are served with undisguised pleasure, as well as bread from the Viguié bakery in Villefranche-de-Rouergue. A cuisine based on raw ingredients, with no fuss, confident and convincing. The wine cellar, with a hundred or so references at a wide price range, is in good hands with Lucie.
