A carefully prepared picnic basket for your days in nature, at the lake, hiking or on the volcanic trails. A practical, elegant and local offering, adapted to the season, the weather and the type of outing. Focaccia or premium sandwich with seasonal vegetables, regional cheese or poultry Ancient grains salad, herbs, crunchy vegetables Seasonal fruit Buckwheat biscuit, honey, lemon or light bite Homemade cold infusion or herb-infused water

A seasonal meal prepared to welcome you upon arrival, without the need for shopping or organisation. Ideal after a long drive: a simple option, ready to eat or to be reheated depending on the format. The menu changes according to the season, your preferences, dietary requirements and allergies. Seasonal vegetable spread, homemade pickles, country bread Free-range poultry or a plant-based option, roasted vegetables, light herb jus Seasonal fruit, farmhouse yoghurt, Auvergne honey, light biscuit

A generous and elegant private brunch designed especially for you. The menu is adapted to the season, the location, your preferences, and any dietary requirements or allergies. Verbena-lemon, strawberry-rosemary cold infusions. Crispy summer salad Free-range eggs, grilled vegetables, fresh herbs Focaccia or country bread Saint-Nectaire, Cantal or fresh goat's cheese Farm yoghurt, seasonal fruit, local honey, homemade granola Light lemon and verbena cake or light French toast brioche

An elegant and warm private dinner, served directly in your accommodation. Seasonal cuisine inspired by Auvergne and regional products. 4-course menu, adapted according to the season, your preferences, dietary requirements and allergies. Cucumber, Auvergne fresh cheese, herb oil Heirloom tomatoes, strawberries, basil, elderberry vinaigrette, Free-range poultry, herb jus, roasted summer vegetables, brown lentils Roasted apricot, farmhouse yoghurt, Auvergne honey, verbena granita

A more gourmet private chef experience, designed as a journey through the Auvergne region: seasonal vegetables, carefully arranged dishes. The menu changes according to the season, the location and the guests' wishes. Roasted beetroot, raspberry, fresh goat's cheese, oxalis Heirloom tomatoes in textures, tomato water, cherry, Free-range poultry or farm-raised pork, reduced jus, melt-in-the-mouth potatoes, Saint-Nectaire or young Cantal, cherry and mustard condiment Red berries, verbena biscuit, raspberry sorbet