Starters:
“Feuilleté” (Roquefort cheese in warm pastry)
Local ham and melon
“Pascades” (special pancakes)
Main course:
Guinea fowl in red wine ginger sauce
Rabbit on white cabbage
”Aligot” (potato puree mixed with cream and cheese) with sausage
Dessert :
Egg-Pudding
Walnut cake
Chestnut cream
Cheese:
Roquefort, Pérail, Laguiole, Tomme
Coffee, tea
Local wines
