The Tavern

From Conques to Rodez, where he relocated when he took over Émilie and Thomas Roussey's restaurant, chef Hervé Busset continues to present himself as a cook and harvester. The produce he gathers from the surrounding fields and forests is supplemented by purchases from the market opposite his new premises. Hervé's creative cuisine is dictated by nature: comfrey, marigold, hedge nettle, meadowsweet and nasturtium flowers grace the plates with harmony and finesse throughout the surprise set menu. Completely refurbished, the chic, inviting setting ensures privacy for guests. The sommelier has exce

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.

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.

In the Ségala region, nestling in a village that is famous for its Cistercian church, this recently renovated little restaurant is accommodated in a half-timbered house. A well-travelled couple of industry professionals, Guilhem and Léonie, chef and pastry chef respectively, put a skilful spin on traditional fare such as shredded shoulder of lamb served tajine-style or, for dessert, citrus millefeuille with caramel and blood orange sorbet. The well-balanced and appealing menu they have come up with abounds with fresh and colourful dishes – plus it's excellent value for money. In short, they've

The Café Bras, established in the heart of the Soulages Museum, pays tribute to Averyron produce. Two possibilities: order a snack or picnic basket from the counter or take a seat in the restaurant… The kitchen team crafts crisp, aromatic, light dishes, rich in generosity, colour and scents, like a tartare of tuna marinated in calamansi and Greek-style cucurbits or breast of roast duckling, acidic jus, new potatoes, cone cabbage and tiger courgettes with a sauce vierge. The attention lavished on flavour is second to none, as are the welcome and interior décor. Fully worthy of its ongoing succe

After stints in three-star restaurants in Italy and with the Bras family, at the Musée Soulages and at their flagship establishment in Laguiole, Italian chef Vasco Baldisserotto has gone solo in this smart restaurant outside the town centre. He signs a pedigree Gallic score, albeit tinged with Italian influences, particularly from his native Venetian region. Accustomed to top-drawer produce, he painstakingly sources and selects only the best local ingredients. The menus celebrate the seasons and his suppliers, on whom he frequently shines the spotlight. Examples include braised Aveyron beef sh

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.