Moulin de Parayre

To quote Cyril Attrazic: “I was in love with the Maison, even before I fell for cooking”. To explain, the Maison is the family hotel restaurant business founded by his grandmother in the heart of Aubrac, a high-altitude plateau that could be mistaken for the Mongolian Steppes. By virtue of farming traditions and the harsh climate, the restaurant doesn’t mess about with hospitality, albeit in a modern vein. The chef scrupulously applies the advice of his mentor, Michel Bras: only cook local ingredients (…) with an identity. He does just this, showcasing a giant cèpe picked in the next-door wood

In a narrow pedestrian street of Millau, near the Fontaine du Mandarins, the dinky Maison Seed is the lair of a globe-trotting couple. A vaulted dining room provides the backdrop to indulgent, fusion-style dishes that incorporate oils, vinegars, sourdough bread, etc, all made in-house, and available to take home. An intimate, eco-conscious restaurant that combines flavours from near and far.

With this brasserie, Cyril Attrazic has created the ideal offshoot of his gourmet establishment. The modern decor, adorned with panoramic photos of Aubrac landscapes, provides the perfect foil to sample full-flavoured, well-crafted dishes, whether indoors or on the shaded alfresco area out front. A few dishes you may sample include poultry and foie gras pâté en croûte with vegetable pickles; sautéed fillet of hake, red Camargue rice and pistou of herbs; strawberries, elderflower lactic sorbet and miniature waffles.

In the heart of the Cévennes, this charming inn is the domain of a chef who specialises in cleverly crafted dishes using regionally sourced produce. On the wine side, Pierrette, a talented sommelier, will help you choose from the 300 references available… Let’s not forget the splendid cheeseboard!

On the ground floor of the hotel, this restaurant, which sports a bright, modern interior, is enthusiastically helmed by Loïc and Océane Gay. Regional produce (Aubrac beef and trout) takes front stage in soul-warming, indulgent dishes: persillade of lamb sweetbreads or squab breast. Traditional aligot (mashed potatoes and cheese) is served with the main course.

It's no secret: when the food is good, it's a real hit! The cuisine is delicious and oscillates between traditional brasserie dishes (fillet of beef, knife-cut steak tartare, roast loin of veal etc) and Mediterranean touches such as pasta risotto with baby squid, chorizo and a shellfish jus. Reservations strongly recommended.

A real institution, this restaurant is run by two chefs who earned their stripes working for Michel Bras. They showcase the diversity of local ingredients such as trout fillet, calf sweetbreads and Roquefort cheese. Their meticulous and delicious cuisine draws on the rich flavours of the Aveyron terroir: poached egg and pickled mushrooms, cold cappuccino; Aveyron veal with a sage crust, mashed potatoes with wholegrain mustard; and of course the "baba du Méjane" with pink pralines.