To eat
“L’Auberge des Pellets”
It's right outside the Morogues Woods.
The restaurant is set up within a vintage goat farm. It has a warm and rustic decoration. Every table is set upon antique sewing machines' legs, with a wine press at the center of the place and farming tools hanging above the chimney.
Every single culinary specialty, desserts included, is made with Crottin de Chavignol, the local goat cheese. Mixed salads, duck, trout, beef, potato, artichoke hearts, and pear or cherry clafoutis are just a few of the delicacies available. Main courses and desserts are baked in the oven. For those reticent or with allergies to cheese, the 3-eggs omelette, green lentils from the Berry, and chamorro meat in honey are great alternatives.
Chef Patrice Thireau and his wife, Martine Thireau will give you a warm welcome according to this schedule:
- Low season:
- Open 12:15 - 2 PM and 7:15 - 8:30 PM.
- Closed on Tuesdays and Wednesdays.
- High season:
- Open 12:15 - 2 PM and 7:15 - 8:30 PM.
- Closed on Tuesdays.
- Other
- Closed for the last 15 days of the year.
- In January is open only on Saturdays and Sundays.
Set menu from 17€ to 19€
Children menu: 5,5,€
Dish of the day: 11,50€
Menu for groups, 15 or more people: 23,50€
- No credit cards accepted.
- Terrace.
- Accommodations for people with motor disabilities.
- Pets welcome.
Reservations: 02 48 26 90 68 www.auberge-des-pellets.fr