The Pays de Sault has for centuries had the culinary traditions of a mountain region: charcuterie, salted meats, truffles, game and mushrooms skilfully orchestrated by our talented chefs in autumn and winter delight the most demanding gourmets. 

In summer, the restaurant owners  treat you to spelt salads, goat's cheese with savory (garlic pebre), lamb with aromatic herbs and even lavender, all of which are featured on the plates, in addition to the daily creations inspired by fresh local produce.

Always respecting the authenticity of traditions, in search of quality products and to preserve nature and the environment, a good number of producers have turned to organic farming.