Traditional South Western French cuisine
À la carte and set menus
- Auberge Menu for €32
- Poule d’Or Menu for €42
- Poussin Menu for €15
- The famous Salt Crust Chicken with a Herb Sauce (for 4 people, to be reserved at least 48 hours in advance) + €4 per person
End of year celebrations 2018:
Christmas menu at 50 € per person, 24 and 25 December on reservation.
Check out the Christmas menu
New Year's Eve menu at € 60 per person on December 31st by reservation
Check out the New Year's Eve menu
Michel Trama offers a step back in time, to the flavours and tastes of the regional dishes of our childhood, with the Auberge de la Poule d’Or, recently awarded two Toques in Gault & Millau® and one Bib Gourmand. There, the Michelin star Chef serves authentic, convivial and generous dishes.
A gourmet invitation at extremely affordable prices that will take you on an adventure into the great regional classics which the Michelin-star Chef has updated thanks to his great expertise: grain fed chicken wine vinegar and tarragon sauce, lamb shank and white bean preserve, young pigeon terrine and potato gratin or vegetables to accompany certain dishes. The desserts will also delight your taste buds: large cream profiterole, candied apple with raspberries, huge whipped eggs and waffle on a stick with a chocolate cream.
Hailed by critics, the Auberge de la Poule d’Or, open all year and managed by Christopher, Maryse and Michel Trama's son, combines simplicity, flavours and human warmth: a pleasure to be savoured without moderation.
A warm and friendly atmosphere
The Auberge de la Poule d’Or's dining room, next to the Michel TRAMA restaurant, places conviviality at the heart of your visit in an extremely warm and welcoming atmosphere.
A large dining table at the centre of the room, visible stonework and wooden beams offering great charm, old cooking utensils: the setting is reminiscent of a country inn where visitors can savour local specialities.
You will undoubtedly appreciate the interior design, a combination of beauty and simplicity, just as much as the gourmet dishes prepared by the Chef Michel Trama and his team.
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