Auberge du tracol

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 traces on the shirt than to mark the spirits in good memories. I hope that my unhappy remarks will be covered by many more positive in the near future, which would testify to the good reactivity of the establishment.

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

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.

A rich and succulent meal, local products and very well cooked terroir. Hostel to discover, very warm owners, lovers of the land who respect it, a very friendly welcome We had a very pleasant meal this Sunday, February 17th, what a pleasure to meet authentic people and enjoy an equally authentic cuisine.