La maison de Gilbert

Restaurants nearby

• Serge Vieira★★ 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 elevat2.6km
• SodadeBib 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.3.5km
• Le Suquet - Sébastien Bras★ 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.17.9km
• Cyril Attrazic★★ Michelin 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 wood25.1km
• La GabaleBib 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.25.1km
• L'Auberge des MontagnesBib Perched in the Cantal mountains, this pleasingly rustic farmstead is the fruit of a beautiful family saga spanning six generations. Tuck into generous traditional cuisine rooted in the local terroir – featuring the legendary truffade, served with every dish, and the family recipe for tripoux à la tomate. All dishes are sincere and precise. And then there is the trolley of regional cheeses, with Salers, produced just a few metres away, taking pride of place.29.3km
• Le Puy Tilleul★ Michelin Dominated by the feudal castle of Anjony (15C), the unspoiled village of Tournemire has preserved its flagstone roofed stone houses that are so characteristic of the Cantal region. This nearby contemporary establishment hosts a dining room flooded in light overlooking the countryside. The set menu is modern, creative and polished: foie gras delicately caramelised in muscovado sugar, or impeccably cooked line-fished croaker. A stylish setting that marries the comfort of a top-of-the-range hotel with fine dining ambitions, to the delight of foodies in the know.48.7km
• L'Argence 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 als19.6km
• Hōra At Hōra and its elegant, understated dining room, Gilles Moreau has reinvented his universe, whilst retaining his knack for flavourful cuisine drawing on local produce: Aubrac beef, aligot and a red wine reduction with shallots; organic trout from the Monts d'Aubrac with a bacon foam, risotto with Vieux Rodez cheese; free-range guinea fowl with black trumpet mushrooms and ham-perfumed wheat. In fine weather, the terrace at the rear is blissfully quiet.19.7km
• Le Théophile - Château d’Orfeuillette The muted, romantic and aristocratic-like atmosphere of this restaurant combines the elegance of a historic edifice with a spectacular modern streak. The 19C chateau, set in wooded parkland and appointed in a glamorous baroque vein (chandeliers, silver wallpaper), invites you to stay over in one of the plush guestrooms in the main wing. Every evening the chef conjures up a surprise menu that draws on local seasonal produce, meticulously sourced from the region’s markets. Modern, fresh and savvily devised dishes that bear witness to the skill of an accomplished craftsman.20.5km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.