An experienced cook suggests you to share his passion. His cookery is generous and knows how to take advantage of what nature offers us. With cultivated as well as with wild plants, Didier cooks both traditional and original dishes for you.
We produce and prepare: the bread, the syrups, the sorbets, the fruits and vegetables, the poultry (ducks, turkeys, chickens, laying hens, and guinea-fowls), the lambs, the chestnuts, and the charcuterie.		  watercolour of a blackcurrant

 Our welcome is warm, simple and friendly.

In the dining-room or outside, we can welcome about forty persons.

 

Home made bread

 We propose:

A 20 euros menu with a chosen first course, a main course (a meat served with three vegetables), cheese and dessert.
An 8 euros child menu with a main course and a dessert.
For groups or banquets, we can suggest you different options. Contact us for any information, we will decide together of the menu according to your tastes and your budget.
 Some first course of the day

nettle "caillettes"

Peach cake

 Nettle "caillettes"

 peach cake

  Leg of lamb with elderberries

  Goat tomme salad

 Leg of lamb

 Goat tomme salad

 

Opening periods

 We do not accept credit cards

July and August
 OPEN: Tuesday (dinner) and Wednesday, Thursday, Friday, Saturday and Sunday (lunch and dinner)
CLOSED: Monday (lunch and dinner), Tuesday (lunch)

 From March to the end of June

And from September to December
 OPEN: Saturday (lunch and dinner), Sunday (lunch) and public holidays
Possibilities during the week for groups (minimum 10 persons)

To propose quality dishes and to avoid waste, we cook every day according to bookings.
So, before coming, dial the 04 75 88 24 84 to contact us.

 

Well done, you've discovered a few recipes from La Féneïre !

 Ferme Auberge La Féneïre Barbara et Didier Doré 07530 Aizac 04.75.88.24.84 email : didierdore@orange.fr

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