A new menu, but also a new innovative design for the restaurant.
The craftsmen put the finishing touches on the work, and the kilns are lit. This weekend, Cyril Attrazic restaurant, in Aumont-Aubrac (Peyre-en-Aubrac, Lozère), will reopen for a new season, the second with two stars in the Michelin Guide. He says he is reassured by this distinction: “When we make up single things, we wonder if we are right. It’s like any career in art. When you feel like you’ve developed a style, it’s good to know that it’s been validated.“
“Expressionist cuisine”
The chef derives his style from this land, the cradle of the family, where his catering adventure began in 1928.”What makes us unique are the particularities of the place in which we find ourselves. Our sources of inspiration are what we find around us. It is up to us, every day, to cultivate this style“.
In these first days of spring, snow covers the restaurant’s garden. This paradoxical seasonality also guides Cyril Atrazic in his culinary research. “Here is a mountainous country, with strong seasonality, a distinct identity and diverse local production, all of which allow us to offer expressive cuisine. Here, you can’t always do the same thing, the cuisine changes with the season. Nature leads us.”
Three titles, three styles
Cyril Atrazic developed three adjacent titles. Linette (café, restaurant and rooms) maintains an authentic and friendly atmosphere, with menus starting from €18. Booking: 04 66 42 85 88; contact@hotel-restaurant-linette.com. Open Tuesday to Friday from 7am to 3pm and 6pm to 8:30pm, Saturday from 8:30am to 3pm and 6pm to 8:30pm.
Beneath the Michelin-starred restaurant, La Gabale brasserie displays a delicious apron. “It offers a convenient and accurate menu“, describes Cyril Atrazic. Menus start from 22 euros. Open from Thursday to Monday, from 12pm to 2pm and from 7pm to 9pm.
The two-star restaurant is open from Thursday to Sunday, from 12pm to 1:30pm and 7pm to 8:30pm, and the menu starts at €150. By reservation only. For bar and restaurant: 04 66 42 86 14; booking@cyrilattrazic.fr.
“What makes these restaurants strong is the people.“, insists Cyril Atrazic.
Cyril Atrazic’s cousins, David and Cédric Arnal, run Chez Camillou next door.
At the heart of livestock farming, the Aumonais chef cooks and takes responsibility for local meat. This spring we will find lamb “Luzaire” with vinegar and flower fermentation, and veal with elderberry…”I like to work on the depths of taste, and I like dishes that have a floral dimension. I continue to work in this direction.“
The kitchen and the room are the same size
When it reopens, the restaurant will unveil its new menu, as well as its new interior design. Work was carried out to completely rethink the space. The idea: “Whether we’re in the kitchen, in the dining room, or as a customer, everyone should share the same tray, the same place.” Same audio comfort, same visual comfort, same lighting, same shelving, same ambient playlist, same decor…”The same quality of life for everyone“, insists the chef.
Architect Herve Porte faced the challenge of creating a unique and harmonious platform, naturally including local businesses. “Often times, we put a lot of effort into a space, and venue professionals have to readapt by moving from one space to another, where there is a different atmosphere and different noises. I wanted to erase that. The room even goes into the kitchen, or vice versa!“Calm, serenity and engagement are the key words.
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