四木林别墅

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

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.

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.

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.

This chic, rustic inn commands a breathtaking view of the famous Bozouls Canyon, a natural cirque hewn out of the limestone plateau. The chef has a contagious enthusiasm for traditional farming methods and wines from small-scale producers, as shown by a dish such as house-smoked bacon, green beans, potatoes and herbs, Causses yoghurt.

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