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Le Relais du Pont Vieux Ajouter aux favoris

Le Relais du Pont Vieux
Le Relais du Pont Vieux
Le Relais du Pont Vieux
Le Relais du Pont Vieux
TV
Le Relais du Pont Vieux
Le Relais du Pont Vieux
Le Relais du Pont Vieux
Le Relais du Pont Vieux
  • Le Relais du Pont Vieux
    2 faubourg Sainte Anne
    31460 AURIAC S/VENDINELLE
    FRANCE
  • 05 62 18 55 09
The Table
  • Chef : Alain CHOLLET
  • Menus from 18 € to 26 €
  • Card from 15 € to 48 €
  • Lunch menu entrées + plat + dessert 18 €
  • Children menu from 12 € to 12 €
  • Vente à emporter

On the banks of the Vendinelle, facing the old 12th-century bridge, is this authentic and characterful village inn, surrounded by a leafy park of ancient plane trees. The restaurant was the wheelwright master’s workshop during the Middle Ages and you will love the good medieaval recipes reinvented for the modern palate.


Spécialités : foie gras ; cassoulet ; carré de porc aux épices ; cervelle d’agneau persillée ; confit ; daube de joues de boeuf ; seiches au wok ; tartiflettes ; tripou.

General information about this establishment Véronique CHOLLET
10/08-30/08. Tous les soirs, le samedi et le dimanche sauf réservation de groupe.
  • en
  • es

  • cb
  • Climatisation
  • Traiteur
  • Accès handicapés
  • Terrasse
  • Animaux acceptés
  • Lake 20 km

Viande - Recette de chef
Ingredients :1 carré de porc détalonné de 3 kg (plus ou moins) 4 oignons - 3 feuilles de laurier - 4 branches de romarin frais 1 citron - sel - poivre - huile de tournesol. Pour le glaçage : 200 g de sucre en poudre - 20 cl de vinaigre balsamique - 3 cuillères à soupe de miel d’accacia - 50 cl d’eau - 1 c.c. de clous de girofle + 1 c.c. de grains de coriandre + 1 c.c. de baies de genièvre (au moulin à poivre)

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