The most beautiful villages of Aveyron
The most beautiful villages of Aveyron
9,9 km - Brousse-le-Château
Culturelle
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English
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The chef ...
I am Anne-Lyse Chanut, Chef of the hotel-restaurant Les Magnolias where I would be delighted to welcome you and share with you my love for cooking and good products. I am 30 years old and have been in the kitchen for 14 years. Holder of a CAP cuisine with a caterer mention as well as a Professional Cooking Certificate, I did my classes in a semi-gastronomic restaurant (La Balance restaurant, food and wine, in Arbois), before being Chef during 2 years at the Kilis restaurant in Champagny en Vanoise and for 3 years at the Auberge des Fontanettes in Pralognan la Vanoise.
Passionate about cooking and seasonal products, local as soon as possible, I care about perfection and I work in peace.
For this new season of the hotel - restaurant Les Magnolias, I hope to make you spend gourmet moments, rich in flavors, smells, textures and colors. Thanks to French cuisine combining generosity with the rediscovery of quality dishes, always homemade. Everything will be served by an attentive team with a sense of welcome, friendliness and humor.
See you soon.
SPRING
Starters
Traditional
- Salad with walnuts, Roquefort, raw ham and apple in cartiers
- Egg meurette and its duo of sauces (red wine and cream of epoisses), garlic croutons
- Fresh plate: beetroot verine and its varied vegetables
Semi-gourmet
- Duck foie gras, compote of onions and red fruits, gingerbread
- Terrine of fresh goat cheese, basil pesto, farandole of young shoots
- Pan-fried prawns with lemon, tomatoes, shallot cream
Dishes
Traditional
- False- grilled filet, époisses cream, scalloped potatoes
- Provencal pike perch, wild rice, lemon, tomato
- Chicken with curry and honey, fresh tagliatelle
Semi-gourmet
- Provencal frogs, lemon, tomato, parsley
- Pike perch fillet, garlic cream, vegetables and wild rice timbale
- Lamb shank with honey and thyme, celery puree (It is possible to replace the époisses cream with a Roquefort cream.)
SUMMER
Starters
Traditional
- Terrine de nos campaigns with poultry liver and n onion stewed onions in white wine
- Gazpacho of fresh vegetables according to the chef's mood, basil pesto, sesame tuile
- Goat cheese, walnut and honey salad
Semi-gourmet
- Fresh goat terrine, candied tomatoes, farandole young shoots, basil pesto
- Tartare with two salmon (raw salmon and smoked salmon), diced zucchini, pink berries, lemon, dill served with shallot and dill cream
- Salad of smoked duck breast, roquefort, pine nuts pine nuts and croutons
Dishes
Traditional
- Andouillette 5A, mustard sauce
- Roquefort burger : beef steak, roquefort, onion compote in white wine, candied tomatoes
- Grilled salmon, shallot cream
Semi-gourmet
- Beef tartare, tomatoes, shallot, pine nuts, parmesan cheese and pink peppercorns
- pike with crayfish, peel pesto
- Tender chicken, morel sauce
Formulas
Restaurant
Lunch 22€ : Starter + Main or Main + Dessert
Lunch 29€ : Starter + Main Course + Dessert
Bistro
Menu of the Day 15.50€ : Starter + Table at + Dessert + 1/4 wine
Evening Menu 18.50€ : Starter + Main Course + Dessert
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