The Auguy family has, from generation to generation,
respectfully perpetuated regional culinary traditions.
The most typical and authentic regional products are used
as ingredients for secret recipes that have been enhanced
over the years and passed down… along with the addresses
of the best "artisans" in the land! Generous flavours presented
in a wide variety of regional dishes such as aligot
(mashed potatoes with cheese and garlic),
Aubrac-breed entrecote, tripe with Laguiole cheese,
calf's head with chestnut-flavoured Gribiche sauce
(in memory of Grandma Auguy), and wines from Entraygues
to Marcillac...! Marie-Claude, represents the 5th generation
and currently perpetuates this touching
family know-how.
