Eating & Drinking
At the Auberge de L’Isard Daniel and Florence offer authentic local cooking with a sophisticated touch, served on the terrace beside the river. Monique and Stéphane’s little restaurant in Galey concentrates on high-quality ingredients, simply and superbly prepared. For the full gastronomic experience there is the Auberge D’Audressein, where you can really push the boat out with a multi-course extravaganza, or eat their simplest menu, which is absurdly good value.
Cured hams and sausages are locally produced. Goose and duck are still ‘confit’, preserved in the traditional style, and are the flavoursome heart of numerous recipes. The local lamb is tender and delicious, and trout from the rivers is sweet and fresh. A local market garden ensures a plentiful supply of seasonal vegetables. The mountain cheeses: Moulis, Bethmale, Calabasse – named after local landmarks – are nutty and fruity when fresh, although connoisseurs prefer them matured for up to a year. For pudding a croustade is a must, layers of flaking pastry encasing apples or myrtilles. Local specialities will also be included in your daily packed-lunches.
