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AccessA charming inn near Aurillac
Sophisticated rooms that are full of light
Make sure you make a seriously gourmet detour to the Auberge de la Tour!
Menu
BookChef Renaud Darmanin invites you to discover his starred restaurant. His fine, tasty and always creative cuisine and his mouth-watering dishes set the tone !
The gourmet restaurant is open
Lunch and dinner from Tuesday to Saturday
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The Chef has twice won awards from the Gault & Millau Guide: The Auvergne "Young Talent" Trophy in 2014 and the Auvergne-Rhône-Alpes "Innovation" Trophy in 2016. |
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He won the 2015 Initiative Prize awarded by the Hotel Union (UMIH) in the "Restaurant" category. |
Clover brings good luck, it has a persistent acid taste, it is a wild herb that the chef Renaud Darmanin particularly likes.
You can try your luck at finding a four-leaf clover every lunchtime and evening from Tuesday to Friday and Saturday lunchtime.
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Make sure you make a seriously gourmet detour to the Auberge de la Tour!
A graduate of the Chamalières hotel school in Puy de Dôme, Renaud has Michelin-starred experience from gastronomic restaurants in Paris (Le Pré Catelan), Lyon (Paul Bocuse) and Geneva (Parc des Eaux-vives and Royal Manotel). The chef, who has a two "Toque" (chef's hat) rating from Gault & Millau, a Michelin "Assiette" (quality cuisine) and is a Master Restaurateur, opened in Marcolès in 2010, where he brings pleasure to gourmets, food-lovers and fine-diners.
The wine cellar is displayed behind glass, so that guests can contemplate fine vintages from the best wine regions in France. Jean Michel Vincent our sommelier offers a wide range of wines and can advise you on how best to combine wine and food.
Do you dream of stepping up to the stove in a great restaurant? Try the cookery classes at the Auberge de la Tour, a gourmet restaurant in Cantal. Chef Renaud Darmanin likes to share his culinary expertise at cookery workshops for adults and children. It's an opportunity to share a moment together, discovering local products from the Auvergne. Booking required.