Cyril Attrazic sur Aumont-Aubrac

A place we love very much, where we are never disappointed.

Everything was perfect. As usual!

Perfectly cooked short ribs with a small selection of charcuterie as a starter. Excellent wine list. Very pleasant, efficient, and attentive service. Lively and cheerful atmosphere. In short, flawless service at a reasonable price considering the quality!

A very pleasant experience, excellent food, and very kind servers.

We ordered a starter, main course, and dessert. The dessert was a bit much, a touch too sweet for our taste. The tuna and beef tartare duo, as a starter, was excellent. The beef pastrami and the veal steak, cooked to perfection, were excellent, as was the aligot (taste and texture). The service was impeccable and quick, a real plus when you're just passing through the area. Reasonable price.

Excellent experience, thank you!

As if drawn together, we returned to La Gabale this Sunday, September 20th. The idea of ​​sharing inspired us to invite a few close friends around a table. An exceptional tasting space, a marvel meticulously maintained by the entire team. Having quickly placed our order, we could already picture the knife carving the Aubrac beef while the Tonnato sauce stood ready to enhance the dish; the giant platter then carried our beef and poultry, prepared to perfection in the form of a chicken pâté en croûte. In the kitchen, the slow-cooked, melt-in-your-mouth beef was ready, just waiting to be checked to ensure the Sucrine and Aligot remoulade was perfect. In the dining room, the conversation flowed freely, words flitting between recipes and wine pairings. It was at this moment that we offered a discreet greeting to Chef Attrazic, who, alert, crossed the room, returning smiles. He came to greet us and chat briefly about the quality of the produce, thanks to his trusted market gardeners who were maximizing the harvest despite the heatwave. And already, dessert was served… no… it was dessert time! A flurry of fruit, dressed in their Sunday best, was underway. The guests had managed to grab all the preparations, which meant another flurry of spoons (I know, it's almost impolite), but how could one resist the other desserts of blueberries, figs, and plums? Personally, I was struggling to preserve most of my milk chocolate, crème brûlée, and puffed rice crisp. It's always a delightful surprise to glimpse, in the corner of the kitchen, the mastery of certain trades, right down to the plating. We knew it was a profession, and we're relieved: phew! ... many young people are embracing it wholeheartedly. A wink to future online reservation users: don't hesitate to drop in a few words. You'll find the staff is attentive and eager to welcome you even better. Just a few words about where you're from and if you've been before, and the magic will happen. Their smiles will widen even further, and for the duration of your meal, you'll be more than just satisfied customers. Chef, we'd love to return, but without taking the place of new guests who might be able to discover La Gabale for the first time. Hence the question—with a smile: "Could we increase our reservations from 2 to 3 per year?" Best regards, CL

Delicious and refined! A very nice establishment! However, be aware that the service can be a bit tricky...

A very good time, excellent value for money!

A classy and beautifully decorated restaurant. The cocktail menu is very interesting and original. We loved the meat and aligot, which was generously refilled upon request. A very good establishment!