The most beautiful villages of Aveyron
The most beautiful villages of Aveyron
9,9 km - Brousse-le-Château
Culture and Heritage
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English
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The chef...
I am Anne-Lyse Chanut, the chef of the 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 I have been in the kitchen for 14 years. Holder of a CAP in cooking with a catering specialization as well as a Professional Cooking Certificate, I studied in a semi-gastronomic restaurant (La Balance restaurant, food and wine, in Arbois), before becoming Chef for 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 have the concern for perfection and I work calmly.
By coming to the 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 hospitality, friendliness and humor.
See you soon.
EXAMPLES OF MENUS
Starters
Traditional
- Salad with walnuts, Roquefort, raw ham and apple in cartiers
- Poached egg and its duo of sauces (red wine and Époisses cream), garlic croutons
- Fresh plate: beet root and its varied vegetables
Semi-gourmet
- Duck foie gras, stewed onions and red fruits, gingerbread
- Terrine of fresh goat cheese, basil pesto, farandole of young shoots
- Pan-fried king prawns with lemon, tomatoes, shallot cream
Dishes
Traditional
- Grilled sirloin, Époisses cream, gratin dauphinois
- Pike-perch à la provençale, wild rice, lemon, tomato
- Chicken with curry and honey, fresh tagliatelle
Semi-gourmet
- Provençal frogs, lemon, tomato, parsley
- Zander fillet, garlic cream, baby 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.)
Starters
Traditional
- Terrine from our countryside with chicken liver and hazelnuts, stewed onions in white wine
- Gazpacho of fresh vegetables according to the mood of the chef, basil pesto, sesame tuile
- Goat cheese salad, walnuts and honey
Semi-gourmet
- Terrine of fresh goat cheese, candied tomatoes, farandole of young shoots, basil pesto
- Two salmon tartare (raw salmon and smoked salmon), diced zucchini, pink peppercorns, lemon, dill served with dill shallot cream
- Salad of smoked duck breast, Roquefort cheese, pine nuts and croutons
Dishes
Traditional
- Andouillette 5A, grain mustard sauce
- Burger with Roquefort: beef steak, Roquefort cheese, stewed onions in white wine, candied tomatoes
- Grilled salmon, shallot cream
Semi-gourmet
- Beef tartare, candied tomatoes, shallots, pine nuts, pink berries and parmesan
- Zander with crayfish, zest of pesto
- Tender poultry, morel sauce
Formulas
Restaurant
Formula 24€: Starter+Main course or Main course+Dessert
Formula 27€: Starter+Main Course+Dessert
Bistro
Menu of the day 16.50€: Starter+Main course+Dessert+1/4 wine
Evening menu 19.50€: Starter+Main course+Dessert
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