"On the ground floor of the hotel, this restaurant, which sports a bright, modern interior, has been taken over by a dynamic duo comprised of the former second and his wife. Tuck into heartwarming, bountiful fare made with regional produce: Aubrac beef and trout, persillade of lamb sweetbreads or squab breast. Traditional aligot (mashed potatoes and cheese) is served with the main course." - Michelin Inspector
