La Musardiere - Giou-de-Mamou

By the way, we stopped at 8 after booking very little time before. The table was installed in an isolated place. The friendly welcome and excellent meal for a correct price. To be recommended.

Very good meal with our 4 children menu of the terroir very friendly very good reception in week and late hour

We were very badly received and food was not cooked but frozen! Get your way!

Finally a simple and friendly restaurant that highlights the specialties of the terroir. The dishes have strange names very far from those familiar in the fast food. It's stupidly good, authentically good, exactly as in the 1960s. Believe me, it's personal memories. Another detail: forget the exterior aspect, it is inside that the charm operates in the plates.

Happy to discover this table on the occasion of a family meal, in view of the opinions read on this site, what was not our disappointment! The boss, probably nice, at least commercially speaking, showed, from the aperitif, some signs of overflowing.Visibly soon overwhelmed by a common aperitif for a little more than a dozen guests with for single variant, 2 or 3 perfumes, ended up saying, with the same overflowed air, for hot plates, than usual, it was the same menu! for groups. In this case, it would have been preferable to specify it when booking. We were THE SEULE table at several, with another guest at another table and workers, apparently in another room! But how is this managed when there's more people? At the food level: the foie gras, was only a perfect fatty liver out of its cylindrical box when you know that a perfect liver is not block but a replenishment of malaxed liver. No need to be a fine connoisseur. except for the truffle of a guest, total absence of fresh vegetables cooked, replaced by potato cakes and small gratins released straight from the freezer. Lamb mice, visibly precooked to water and, we think, warmed, were without flavor. at the level of cheese, not a small piece of cantal or stalk and we were in the heart of the country producing cantal! For the positive: a good point for the cooking of the cod pavement, the bottles of fresh water quickly renewed, the formulas of politeness, apart from the negative signs mentioned above, a suitable service but we were alone in the room from the hot dishes. Auvergnats of origin, and even aurillacois, we do not understand the reviews read: accustomed to different types of restaurants, we only seek authenticity. This restaurateur should be left on local products and not venture on much less well-controlled dishes but still, 2 or 3 fresh vegetables, is this complicated, especially in small groups that reserve in advance? In summary: the goal is not to discourage the restaurateur but to incite him to more professionalism.