The rolling hills of Puy de Dôme are home to a breed of cattle specie called La FERRANDAISE. It was the most breeded cattle in the Auvergne region until the end of the XIX century, but then tend to disappear due to intensive agricultural practices.

Thanks to a few passionate breeders the Farrandaise cow has been saved and they still fight to protect it.

In a natural environment up to 1000 m high, the Ferrandaise cow gives a tasty milk that improves the taste of local cheese and that feeds the calves ensuring an exceptional meat.

All meats selected for the restaurant come from local specialists. We buy entire calves as often as possible and we then serve the best parts to our guests.
The restaurant wall are decorated with some picture of "La Vache Ferrandaise" from the photografer Alexandre Lescure