Art on a Plate

This was our starter, and Michel Bras' signature dish, the Gargouillou, which is his adaptation of a traditional local dish. But all of his ingredients, including fresh flowers, are grown in his extensive and carefully nurtured kitchen garden. The fish dish comprised noix St. Jacques (scallops), and the meat was tender fillet of Aubrac beef. The parade of desserts never stopped. We did, however, commit the cardinal sin of not ordering French when it came to the wine. But Bras has a large selection of foreign wines, and we chose a delightful Pinot Noir from New Zealand that went with everything. We are now collapsed in our room, beginning the long process of digestion.