Hippocrates in Auvergne
I am promoting a responsible and healthy home made food, combining gastronomy and mainly organic, rough and high nutritional quality local products out of a mix of various culinary inspirations (Mediterranean, Asian, Nordic, Slavic, and other influences).
I elaborate balanced, healthy and digest meals which nevertheless appear equally appetizing and tasty.
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.
My favourite providers are (non exhaustive list): Amap du Carladès in Vic sur Cère, L’Echo Paysan and Biocoop l’Arbre à Pain in Aurillac, which select the best of what we eat.
Always combining health and delicacies, I use, without exageration, 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
I cook in the respect of health, taste and sense of greediness for your pleasure …
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).
Breakfast is gourmet and both salty and sweet.
It is served with tea or other herbal infusions, coffee, vegetal milk.
Breakfast will be the ideal meal for tasting local cheese and delicatessen, as well as culinary specialties (e.g. bourriols or tarte à la tome).
NB : Animal milk on demand; I do not serve industrial pastries.
Other meals are also nutritionally balanced and made depending on what the season offers; they are usually composed of:
. a healthy light snack with aperitif
. a starter of some hot or cold soup or mixed salad or carpaccio or vegetables or fish delicately elaborated
. vegetable and/or animal proteins and vegetables with cereals
. a dessert complementing the previous elements
A unique menu can replace the starters and the main course depending on the nutritional composition of the menu.
Wines are selected carefully in the region 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.
