A quintessential, two-century-old establishment—the archetype of a Germanopratine brasserie—where tradition, simplicity, the flavors of the Aveyron region, and professionalism come together. The result lives up to tourists’ expectations, who can choose from an impressive and comprehensive menu: snails, onion soup, herring with potatoes in oil, Aveyron sausages, aligot, steak tartare with fries, veal blanquette, crème caramel, tarte tatin, not to mention Aubrac cheeses, Laguiole, and goat cheese.
Chef
