A carefully prepared picnic basket for your days in nature, at the lake, hiking, or on the volcanic roads. A practical, elegant and local proposal, adapted to the season, the weather and the type of outing. Focaccia or premium sandwich with seasonal vegetables, regional cheese, or poultry Ancient grain salad with herbs and crunchy vegetables Seasonal fruit Buckwheat biscuit, honey, lemon or light bite Homemade cold infusion or water flavored with herbs

A seasonal meal prepared to welcome you upon your arrival, without shopping or organization. Ideal after a long drive: a simple offering, ready to enjoy or to reheat depending on the format. The menu changes according to the seasons, preferences, diets, and allergies. Seasonal vegetable spread, homemade pickles, country bread Free-range poultry or vegetarian option, roasted vegetables, light herb jus Seasonal fruits, farm yogurt, Auvergne honey, light biscuit

A generous and elegant private brunch designed especially for you. The composition is adapted to the season, the location, your preferences, and any dietary restrictions or allergies. Cold verbena-lemon, strawberry-rosemary infusion. Crispy summer salad Free-range eggs, grilled vegetables, fresh herbs Focaccia or country bread Saint-Nectaire, Cantal, or fresh goat cheese Farm yogurt, seasonal fruits, local honey, homemade granola Light lemon-verbena cake or light French toast brioche

An elegant and warm private dinner, served directly in your accommodation. Seasonal cuisine inspired by Auvergne and regional products. 4-course menu, adapted according to the season, your preferences, dietary restrictions and allergies. Cucumber, Auvergne fresh cheese, herb oil Heirloom tomatoes, strawberries, basil, elderflower vinaigrette, Free-range poultry, herb jus, roasted summer vegetables, blonde lentils Roasted apricot, farm yogurt, Auvergne honey, verbena granita

A more gourmet private chef experience, designed as a journey through the Auvergne region: seasonal vegetables, meticulously arranged dishes. The menu changes according to the season, the location and the guests' preferences. Roasted beet, raspberry, fresh goat cheese, oxalis Heirloom tomatoes in textures, tomato water, cherry, Free-range poultry or farm-raised pork, reduced jus, melt-in-your-mouth potatoes, Saint-Nectaire or young Cantal, cherry mustard condiment Red berries, verbena biscuit, raspberry sorbet

You can ask this chef to create a meal around your preferences.