Perched in the Cantal mountains, this pleasingly rustic farmstead is the fruit of a beautiful family saga spanning six generations. Tuck into generous traditional cuisine rooted in the local terroir – featuring the legendary truffade, served with every dish, and the family recipe for tripoux à la tomate. Carpaccio of calf's head in vinaigrette, cromesquis of Cantal, round fillet of veal with morels, chocolate crisp: sincere and precise dishes. And then there is the trolley of regional cheeses, with Salers, produced just a few metres away, taking pride of place.