Meals served by a seductive woman of experience who had the brio of a student exploring the profession in a summer job. The management of the 3 tables, one occupied by an old man alone, allowed him to nap between the dishes. In the plate the foie gras to begin to develop our bitterness for its flavors of the same type, then the beef piece bore its name well :elle had the thickness of one of 2€ and did not cover the surface of a ticket of 5...Cooked and recuited to make regret not to be vegetarian and it was not summed to the quality plan by the topping that benefited from a seasoning made using a snow shovel (except the excellent dauphinois gratin). For dessert it was more likely to leave tr...
Dernier restaurant de l'été car départ le lendemain.Cet établissement n'a pas d'étoile moi j'en ai vu plusieurs car très bonne cuisine traditionelle prix correct nous y avons acheté deux pots de miel.Intérieur simple décoré de cartes figurines sur la vache moi je préfère un endroit simple avec table et couverts simples mais que ce qui est dans l'assiette ne nous reste pas sur l'estomac.Je recommande cet endroit qui est placé un peu en hauteur seul bémol faut se garer avant mais ça ne gâche rien.Le personnel est sympa,nous n'avons pas trop attendus
The place is unusual, austere façade, obsolete interior decoration, but once at the table: a Regular. Very warm welcome by the boss with its crispy details on the menu and its wines. What to say about the cuisine of the patroness, otherwise a festival of flavors and a decoration of the very personalized plate. Once poached fat and a terrine with perfect water juice, a snail pan with mushrooms of the corner (which it is a good idea). Decline of the pigeon in two cooking ...... In the end we spent a very nice time, to advise soon and thank you
Auberge bien située, une belle vue sur la vallée et au bon air a 1030m d'altitude.Acceuil très convivial par le proprietaire dans cette auberge rustique.Un seul menu avec des produits de la ferme.Assotiment de charcuterie maison et entre autre un saucisson maison qui enchantera les fines bouches.Filet de veau cuit au top avec gratin dauphinois et legumes de saison en flan et couli.Dessert frais avec tanches de peche,creme caramel et panacotta.J'ai meme acheté un saucisson.
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This is what is called a real inn farm, this kind of establishment that in the region unfortunately tends to disappear. Well-prepared homemade meats, farm meat pieces (pintade, Aubrac beef) accompanied by garden vegetables and not less famous dauphinois gratin. It's a family kitchen but very well executed or the dishes hold well in the belly but from where you can't walk out. Do it.
Des gens sympathiques qui vous servent un repas tout à fait "montagnard" : des terrines, de la "couenne" et du veau maison....des fromages du coin et le tout avec le sourire ! Vraiment très plaisant. Le cadre est un simple, le service aussi mais c'est tout à fait suffisant pour un repas entre 2 ballades !Attention il ne prenne pas la carte bancaire !
From crossing the region for 15 August 2020, we discovered the Tracol Inn at the Loire/Haute-Loire limits. Bucolic frame, excellent reception. Menu explained by the boss. The kitchen is tasteful, refined, in good proportion. Very good wines are offered to accompany the dishes. We'll be back. Thanks again for this great meal. Marie-Hélène P.
Auberge du Tracol boundaries départementales Loire/Haute-Loire. This restaurant is worth a visit. Very good reception, pleasant setting, fine dishes, varied, seasonal, very nice wine menu. Careful and attentive service. Affordable price. Be careful to book before.
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Nice to have discovered a warm place and a perfectly cooked terroir cuisine. Local and tasteful products, explanation of the menu by the charming boss, super acceuil. Merçi will come back to taste the rest of the menu.
very good meal except meat we had come for the aubrac but almost too cooked .......and in very small quantity without being radin a glass of perrier to 5 . 50 e then the c is the tourist rate damage we are decus
