La Maison du Chevalier des Huttes, chambres et table d’hôtes à Vic sur Cère (Auvergne, Cantal, France) est idéale pour les hôtes qui privilégient les échanges autour d’une table à la fois équilibrée et gourmande, pendant un séjour curieux et vivant.



Hippocrates in Auvergne

I am promoting a responsible and healthy home made food, based on a tasty and gourmet cuisine.

I can hence cook very diversified ingredients that I have carefully selected in the garden, at the local market, or in specialized organic shops, and/or at local farmers or producers.

Always combining health and delicacies, I use, without exaggeration, olive oil and other vegetable oils, spices, herbs and medicinal plants …

My motto: Let food be your medicine… but also your enjoyment !

A good cooker is a happiness fairy

Dinners (please see ‘The Arrangements’), as well as breakfasts (id.) are served to the whole guests in the contemporary kitchen (45 m²), around the designer glass table, in front of the ‘cantou’ (huge typical fireplace).

My cooking is a mix of various culinary inspirations (Mediterranean, Asian, Nordic, Slavic, and other influences), combining gastronomy and mainly organic local products, with the aim of creating as many as colours and flavours in our plates, in the respect of health, taste and sense of greediness …

Breakfast is both salty and sweet.
It always includes fresh bread from our local bakers, fruits and/or fruit juice and/or vegetables from the garden, depending on the day and, according to the seasons and availability : local cheese  and/or yogurts, butter from our local farmers and/or local delicatessen and/or local fish and/or local eggs, homemade cakes or other pancakes (incl. bourriols or pachade), or special local cheese cake (tarte à la tome) from the baker, muesli, …

It is served with tea or other herbal infusions, coffee, vegetal milk

NB : animal milk is served on demand and I do not serve industrial pastries

Meals are made depending on what the season offers; they are usually composed of:

  • a healthy light snack with aperitif
    (e.g.: beet or vitelotte toasts, kiwi fruit; soup and feuilleté)
  • a starter of some hot or cold soup or mixed salad
    (e.g.: garden pumpkin or leeks soup; tomato or beet carpaccio; perfumed quinoa salad;  … )
  • vegetable and/or animal proteins and vegetables
    (e. g.: trout gravlax; pounti with garden beans in candied tomato and onions sauce; stuffed cabbage; garden vegetables or fish terrine; Auvergne codfish with chard cream; roast meat or involtini with candied carrots with onions and sweet spices, Vic’s coco beans cream; sweet patato or butternut gratin with vegetables; …)
  • a dessert complementing the previous elements
    (e. g.: sorbets; fresh fruit salad or carpaccio; veggie cream; panna cotta; ice cream; pita (apple puff pastry from my Slavic aunts); fruit pie; chocolate mousse, …) 

A unique menu can replace the starters and the main course
(e.g. salted meat with lentil; local hotpot (potée auvergnate) ; pot au feu; lentil houmos with grilled vegetables among Lebanese mezze; …)..

Alcohol is not the most welcome in the House, however, wines are selected carefully for the pleasure of our guests who still appreciate this French tradition.
I do not serve sodas nor other drinks with added sugar or synthetic sweetener; I do not use processed products from the large food industry.