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VVF Aubrac, Chaudes-Aigues

81.0/ 10Excellent
·Holiday park
📍D921 Vergnolles, Chaudes-Aigues, Cantal, 15110 · Chaudes-Aigues ↗
Review
05

Nearby & transit

Dining
1
Serge Vieira
Creative · ★★ Michelin
€€€€
Imagine a contemporary vessel built out of stone, iron and glass set in a medieval fortress with a 360° view of the surroundings, nestled in a medieval fortress that they owners fell in love with: Marie-Aude and the late Serge Vieira quickly turned this out-of-the-ordinary venue into an establishment whose reputation extends far beyond the borders of Auvergne. The chef's kindness and talent were appreciated by all; Marie-Aude continues to embody the sense of hospitality that meant so much to him. After working for many years alongside Serge, Aurélien Gransagne keeps the passion alive by elevat
666m
2
Sodade
Modern Cuisine · Bib
€€
Sodade is a song by Cesária Évora and a nod to the Portuguese origins of the late owner, Serge Vieira. In a large designer dining room or on the terrace overlooking the stream, you will sample dishes that are the epitome of tasty and simple. Pleasant guestrooms to stay longer.
1.3km
3
Le Suquet - Sébastien Bras
Creative · ★ Michelin
€€€€
Sébastien Bras has always been inspired by the Aubrac region, drawing ingredients (flowers, herbs, vegetables) from his natural surroundings and gardens to feature on the plate. In this futuristic building with a breathtaking view of the Monts d'Aubrac, the cuisine homes in on the terroir and can be accompanied by wine from the extensive list. Should you wish to stay overnight, there are lovely guestrooms with bay windows looking out onto the Aveyron countryside. From one generation to the next, Le Suquet continues to forge its own unique path.
19.6km
4
L'Argence
Modern Cuisine
€€
In the heart of Aubrac, a couple of industry professionals have taken over this old inn dating from the early 1900s that has been completely renovated to sport a refined contemporary style. Chef Jonathan Riboulet, who has a wealth of MICHELIN-starred experience (Guérard, Pic, Lameloise and, above all, 12 years with Bras at Laguiole), serves up a cuisine in which he skilfully allies produce from the terroir (trout from the Monts d'Aubrac, escargots from Aveyron, entrecôte from Aubrac) with local herbs (meadowsweet, wild garlic, salad burnet). The result is playful, fresh and colourful – but als
19.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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