Le Relais De Pirot 04The desserts are the specialty of Pauline who has a pastry chef training!”
The products worked are mainly local.
The fish is delivered every day and the meat is produced in Bourbon l’Archambault.
As for the wine list, a choice has been established to highlight local and regional wines in addition to the traditional vintages.”
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Le Relais De Pirot 03Native of Cérilly, Pauline Alet and her husband Johan met in an establishment in Villefranche-de-Rouergue in Aveyron “Le Relais de Farrou”.
They then moved to Isle-et-Bardais in 2015, when they took over the management of the establishment “Le Relais de Pirot” .
What dish gives you the most pleasure in cooking?
Always a lot of pleasure in baking, especially macaroons.
What dish could you absolutely not eat?
Without hesitation: calf’s head!
Do you have a particular memory or an anecdote in the kitchen to confide to us?
I make “homemade” chocolates, once a customer did not want to believe it and thought that the chocolates had been purchased. We had to prove it to him by A+B by showing the dishes used and the equipment full of chocolate. He was not convinced…
If you were a sweet dish, you would be?
Classic: pancakes
If you were a savory dish, you would be?
Hazelnut-crusted duck breast
If you were a hashtag, you would be:
#chefgourmand
#lechocolatcestlavie
Le Relais De Pirot 011 restaurant where you enjoy eating or would enjoy eating in this area:
We go to eat at La Table de Reugny because they use fresh, local produce.
alimentation-et-boissons-101 natural site that you particularly like on this territory:
We recommend without surprise, in the Forêt de Tronçais, the pond of Pirot and its hiking trails.
etang-troncais-pirot-031 cultural site you particularly like in this territory:
We recommend the Street Art City in Lurcy-Lévis.
