chambres du Domaine de Bombes

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.

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!

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.

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.