At the heart of green, gourmet Cantal, the gastronomic delights of Le Bailliage invite you to discover the 1001 riches of the Auvergne region throughout the seasons. Chef Jean-Michel Gouzon cares passionately about his work, with regional products like Salers beef or Romanange trout, not to mention all the specialities that make up the Auvergne’s reputation: truffade (a dish of potatoes with Cantal cheese), pounti (a sweet and sour gateau with sweet herbs and prunes), tripoux (sheep’s tripe), potée (hotpot of pork and cabbage), and much, much more. Combining tradition and imagination, he offers tasty recipes enhanced by aromatic herbs that he grows in his kitchen garden or gathers in the surrounding mountains. You can taste all this in the dining room with its modern atmosphere, or on the terrace with its flowers in the summer.
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