Auberge de Cassagne is primarily gastronomy dedicated and has been consecrated by the major guide books.
A half-board or at least a daily lunch or dinner is compulsory during the high season period (April 1st and October 1st).
Spacious and charming dining-room and, in fine weather, terrace with century-old oak.
Don't miss an unforgettable meal served under the shade of a century-old plane (also known as sycamore) tree.
You will experience a wonderful feeling of freshness while savouring exceptional cuisine prepared by restaurant's talented chef.
Subtle combinations of aromas and fragrances, light and shade, inside or out, for either business luncheons receptions or gastronomic dinners.
Orchestrated by the chef, Phillipe Boucher and Andr� Trestour, head wine-waiter and Ma�tre D.
A passion for local products is on the cards !
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