The Vern Estate "Table D'hôtes"
What better way to finish a day than to spend a convivial moment around a large communal table, tasting the culinary tradition of the Aveyron?
Laurence has just completed a CAP (Vocational Training Certificate) in cookery, with a month-long work placement shadowing a famous chef in Millau. She is very keen to allow you to benefit from her new skills.
As for Stéphane, after 20 years experience in the food industry, he can finally demonstrate his true culinary talents, all the more so as we have a large semi-professional kitchen at our disposal.
Whether in the big 50m² dining room, or in front of the house in summer, we offer you balanced and tasty menus that will allow you to discover regional specialities, such as La Salade Pastourelle, Sautéed Chicken in the Aveyronnaise style, Larzac Gratin and Flaune… or some specialities of the Vern Estate, like our Pear and Roquefort quiche or our ice-cream made from fresh fruit coulis from the property.
Everything is home-made from regional products, from markets and our vegetable garden. The Aveyron is a region that is trying to resist the fast-food movement. All our meat comes direct from farms: veal from the Aubrac, beef from Salers and lamb from breeders around the Aveyron.
In the autumn, the property is full of mushrooms, such as ceps, boletes, chanterelles, and horns of plenty…so, any takers?!
To accompany our dishes, we have sourced a selection of organic wines which are unanimously appreciated.
We are open to any special requests (dietary or food allergies) and we will offer you a menu that is adapted to your needs, if you let us know in advance.
Do not hesitate to contact us for more information
After one year of activity, we can say, without wishing to boast, that we have served over 1,000 meals