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Desserts are Pauline’s speciality – she’s a trained pastry chef!
The ingredients used are mainly local.
The fish is delivered daily and the meat is sourced from Bourbon l’Archambault.
As for the wine list, the selection has been curated to showcase local and regional wines alongside traditional vintages.
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Originally from Cérilly, Pauline Alet and her husband Johan met at a restaurant in Villefranche-de-Rouergue, in the Aveyron department, called ‘Le Relais de Farrou’.
They then moved to Isle-et-Bardais in 2015, when they took over the management of “Le Relais de Pirot”.
Which dish do you enjoy cooking the most?
I always really enjoy baking, especially macarons.
Which dish could you absolutely never eat?
Without a doubt: calf’s head!
Do you have a particular memory or anecdote from the kitchen to share with us?
I make my own chocolates; once, a customer wouldn’t believe me and thought I’d bought them. I had to prove it to him beyond any doubt by showing him the crockery I’d used and the equipment covered in chocolate. He still wasn’t convinced…
If you were a sweet dish, what would you be?
A classic: crêpes
If you were a savoury dish, what would you be?
Duck breast in a hazelnut crust
If you were a hashtag, you’d be:
#chefgourmand
#chocolateislife
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1 restaurant in this area where you enjoy eating or would like to eat:
We’re going to eat at La Table de Reugny because they use fresh, local produce.
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1 natural site in this area that you particularly like:
Unsurprisingly, we recommend the Pirot pond and its walking trails in the Tronçais Forest.
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1 cultural site in this area that you particularly like:
We recommend Street Art City in Lurcy-Lévis.
