Cyril Attrazic
Aumont-Aubrac, France
â2 Stars
The Experience
From Michelin Guide
To quote Cyril Attrazic: âI was in love with the Maison, even before I fell for cookingâ. To explain, the Maison is the family hotel restaurant business founded by his grandmother in the heart of Aubrac, a high-altitude plateau that could be mistaken for the Mongolian Steppes. By virtue of farming traditions and the harsh climate, the restaurant doesnât mess about with hospitality, albeit in a modern vein. The chef scrupulously applies the advice of his mentor, Michel Bras: only cook local ingredients (âŚ) with an identity. He does just this, showcasing a giant cèpe picked in the next-door woods or the legendary Aubrac beef rich in the flavour of a thousand flowers, all of which is served in âhis ecosystemâ. It would be difficult to find anywhere better to taste and smell Lozère.
Unique Things
From Visitor Experiences
Strict adherence to local ingredients with identity: Cyril Attrazic follows the advice of his mentor Michel Bras by exclusively using local ingredients that have a strong sense of place, such as giant cèpes from nearby woods and the legendary Aubrac beef, creating a cuisine deeply rooted in the ecosystem of Lozère.
Advanced product maturation techniques: Unlike typical market chefs, Attrazic specializes in anticipating and working on oxidation, dehydration, and fermentation processes. For example, poultry and duck are matured for at least a month, and he uses unique preparations like gentian tonic sorbet oxidized at 60 degrees for 60 days, resulting in original and intense flavors.
Family legacy and connection to the land: The restaurant is part of a family hotel business founded by his grandmother, and Cyril Attrazic expresses a strong emotional connection to the Maison and the Aubrac plateau, which influences his modern yet tradition-rooted hospitality and cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Cyril Attrazic in Aumont-Aubrac are:
Giant cèpe mushrooms: Foraged from the nearby woods, these mushrooms are showcased as a key ingredient, highlighting the local terroir and forest bounty. They are used creatively in dishes to emphasize natural flavors.
Aubrac beef: This legendary beef is prized for its rich flavor, described as "the flavor of a thousand flowers." It is a cornerstone ingredient reflecting the region's farming heritage and is featured prominently in the menu.
Aligot: A traditional creamy cheese and potato dish from the Aubrac region, often served as a side or incorporated in refined ways to complement meats like Aubrac beef.
Langoustines: Perfectly cooked langoustines appear in inventive seafood dishes, showcasing the chef's finesse and respect for ingredient quality.
Gentian tonic and ice cream: Used as a palate cleanser or dessert element, gentian reflects local botanical influences and adds a unique aromatic touch to the tasting experience.
These ingredients are significant as they root the cuisine deeply in the Aubrac ecosystem, respecting local producers and the environment while allowing the chef to create modern, creative dishes that express the identity of the region.
Menu & Pricing
Current Offerings & Prices
Cyril Attrazic Menu
Tasting Menus
- Sentier d'Aubrac: âŹ210
- Laie d'Aubrac: âŹ170
Bistrot Linette
- Menu Ă partir de: âŹ18
A La Carte
- Blue Lobster: âŹ95 (not found in menu)
Other Menus
- Brasserie La Gabale: Menu Ă partir de âŹ25.00