Les Reflets du Lac
Maitres Restaurateurs. A semi-gastronomic restaurant run by passionate restaurateurs, working with fresh, local produce, in a magnificent setting facing Lake Pareloup! "A setting and dishes that are sure to win you over!"
Reservations recommended on 05.65.71.75.53.
Marlène and Mathieu, both passionate about their professions, will tell you without reservation where their products come from, and share with you their taste for gustatory curiosities and culinary experiences. Our menus feature local and international produce, always fresh, to the delight of all gourmets.
Menus evolve with the seasons and the arrival of our producers-suppliers, including those from Ferme du Froncalou, Ferme des Arasses, goat cheeses from Borderie de Soulages au Vibal, and snails and mushrooms from Sarradelles. For more information, visit our website.
A friendly bar where friends, colleagues and family can get together, or simply relax and enjoy Sanhes farm ice creams under the pergola overlooking Lac de Pareloup, right next to the "Papillon Jaune" pleasure boat.
Group menu with drinks (aperitif/menu/wine/coffee) from 30? for groups of 15 or more.
Possibility of privatizing the restaurant for up to 70 people, no private room. Closed in January and February.
Buses can park in front of the restaurant, on the large parking lot at Plage des Vernhes.
Please enquire at the restaurant: possibility of opening for groups of 50/60 people outside opening periods except January/February.
Sample menu at 32? BASIC MENU WITH COFFEE INCLUDED.
Choice of starter / main course to be defined in advance.
One choice for the whole group
INFO :
MENU 32 ?/ pers (BASIC)
* MENU ENTREE / PLAT / DESSERT/ CAFE
+ Kir or non-alcoholic cocktail OR wine included 35 ?/ pers
+ Kir or non-alcoholic cocktail AND wine included 38?/pers
+ CHEESE ALL INCLUSIVE 40?/pers
THE MILLEFEUILLE
Cooked, raw, crunchy, melting vegetables,
house-smoked celery mousseline,
homemade cucumber Gin Tonic ice cream
or
FARCOUS REVISITED
Thinly rolled crèpes with country ham and
Laguiole ham, baby greens, vegetable pickles
and homemade tarragon mustard ice cream
or
LE HADDOCK
House-smoked haddock fillet, buckwheat shortbread
buckwheat shortbread, citrus fruits, baby sprouts and vinaigrette
and vegetable pickles,
homemade beet ice cream
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THE VEAL
From the Arrasses farm, the steak is served rosy through
with arabica sauce
or
LE MERLU
Fillet cooked a la plancha,
exotic sauce vierge with garden herbs
or
LE POULET
Artus poultry in St Radegonde, oven-baked fillet
with corn espuma,
passion fruit
***************
GOURMET PLATE
Variety of homemade gourmet desserts
+ scoop of homemade ice cream or sorbet
