Cyril Attrazic - Aumont-Aubrac

Restaurant gastronomique avec un menu original à 90 €. Amuse-bouche : œuf trompe-l'œil (jaune d'œuf de poisson), gaspacho de bœuf en pot au feu et artichaut de Jérusalem sous trois formes (cru, semi-cuit, oxydé). Entrée : truite arctique dans une sauce vinaigrée, cuite avec ses écailles et des algues. Amuse-bouche de plat : glace au citron et à la gentiane, poudre de citron oxydé. Plat : poulet sauvage, sauce au beurre, citron confit et compote de citron oxydé, aligot au fromage (trois fromages de doux à corsé). Dessert : balade en forêt (GROS COUP DE CŒUR) avec des morceaux de cèpes et de la mousse/bruyère comestible. Puuuuh, c'était délicieux... Digestif : chocolat blanc salé avec des petits pois et des lentilles (un autre gros coup de cœur), "rocher" en chocolat noir infusé au thé vert d'Aubrac et raisins alcoolisés. En résumé, une très belle découverte. Cyril est compétent et son équipe de service est au top. Rien à redire, nous avons passé un très agréable moment avec de belles surprises. Petite critique cependant (mais alors minime) : les serveurs n'ont pas précisé que les raisins étaient alcoolisés, ce qui n'est pas idéal pour ceux qui ne consomment pas d'alcool.

Le restaurant gastronomique est une véritable enchantement de création et de respect pour le terroir. Un rapport qualité-prix qui ne prend pas l'invité pour un pigeon aux œufs d'or. Excellente carte des vins. Un couple qui sait d'où il vient et qui ne prend pas la grosse tête après les deux macarons. Continuez ainsi ! Ayant également essayé la brasserie, c'est bon pour un prix léger. Rien à redire. Je recommande l'hôtel Logis de France à côté pour ses chambres agréables, son petit déjeuner remarquable et son massage de spa relaxant. Y retournerais-je ? C'est certain.

Tout était tout simplement excellent. Service : Sur place Type de repas : Déjeuner Prix par personne : 30 à 40 € Nourriture : 5 Service : 5 Ambiance : 5

A must-see place in the area, succulent, refined and subtle cuisine! A delight ! Food: 5 Service: 5 Atmosphere: 5

One small challenge amongst the others (every Michelin stars in Paris in one year, done, and every 3 Stars in France, done as well follow me for all the reviews and updates I did all the new 2 stars in France (I’m publishing them now.. with a maturation delay . I know that most of the readers will be French and that I should post in my native language but the fact that he got his second star will certainly draw more foreigners to appreciate his cuisine. This review could have been named “the day after” because the very evening before we were at Gilles Goujon’s 3 stars restaurant. It should have been an impossible task but still the chef managed to captivate us. So I’ll start the “what’s extraordinary here” by a French expression : “Cuisine d auteur”. It’s usually translated as Signature cuisine, which is not satisfying. Strictly translated it would be “author’s cuisine “, and you get the sense that the chef wants to tell you something, rather than impress his identity on you. That’s what both fascinating and may be confusing for some. The chef wants to speak about his land, the way he perceives it, the emotions attached to it, and uses contrast and time (aged, fermentation etc.. to better stress it. He’s not showing off, he’s sharing. But I guess it can be quite confusing or even misinterpreted by some who excepts either a classical 2 Stars, or an high end auberge (inn with a very local cuisine, or even a typical 2 stars « d auteur ». But it’s neither of them. I have to admit I knew I loved it there, like once you’ve finished a good movie or book, you know you love it, but I also was not sure why. It’s on the way back discussing with my friend about something completely different that I understood. We’re both from really different cultures and lived abroad. It’s nearly impossible to feel your culture when you live in it. You need to experience it through contrast by living abroad (or with somebody else’s eyes . The point is that when you’re deep inside a culture, you have not an exterior view, you’ll speak about the inside view, your experience with it, your feeling about it, even your memories. The chef is not speaking about the Aubrac region, he’s speaking about what it means for him, what emotions are attached to it. Interestingly he’s into aging and fermenting, the impact of time on the nature he’s exploring, and what it reveals in terms of taste (or how it reveals it . Of course, you could argue that his vocabulary is from « Aubrac », as he only sources his ingredients locally. But the story is more about his experience and vision of his land, rather than the land itself. One example is the very last dish, where you get to see that a walk in the woods is his dessert. A real treat. What does it mean for you? You’ll have a very personal cuisine with very local ingredients, more than a classical cuisine d’auteur with a lot of ego. Not extremely modern or avant-gardiste, just the exploration of an artist in the nature you’ll have under your eyes. The atmosphere will be turned to the nature (wood tables, view on the montains etc . If you let him « speak », and don’t expect for the classical 2 stars, you’ll spend a great time and feel like having taken a big breath of fresh air. And that’s what we needed back then! Due to our gargantuesque evening, we limited ourselves in our lunch menu. I’d love to come back and experience the evening with the big menu. That’s my only regret. There’s another 2 stars a bit north that I really love. I’ll plan a trip soon enough to see the evolution. A refreshing cuisine d’Auteur. Already a solid 2 stars.