It is in the warm and contemporary setting that we will be happy to welcome you and introduce you to authentic and refined cuisine.
17th century inn in the heart of Saint-Didier-en-Velay.
Stone facade and cobblestone streets.
TAKEAWAY DISH: Menu change every month
Sample menu:
Les Entrées
From Thursday noon to Sunday noon, Order the day before for the next day before 13 p.m.
– Tuna tataki, soy sauce, Guacamole, Mesclun: €8
– La Bâtisse salad: Fourme, soft-boiled egg, raw ham, fruit apples,
Croutons: €7
– Semi-Cooked Foie Gras, Butter Brioche, Dried Fruit Compote: €9
– Snacked scallops, carrot confit with spices,
Langoustine cream soup: €12
Fish & Meat:
– Salmon Tagliatelle with seafood and Prawns: €14
– Poultry steak, baked apples and veal juice cream: €10
– Roasted cod with parsley, small vegetables, Thai broth: €14
– Pork Mignon with Bacon, Savoyard gratin and Girolles cream: €12
– Sweetbreads with morels, crushed potatoes and chives: €19
Desserts: €5
– Plain Chocolate Fondant, Red Fruit Coulis.
– Creamy chestnuts, apple compote with Calvados.
– Liégeois chocolate, and red fruit marmalade.
– Rum Baba, Prune Compote and Chantilly.
– For Allergenic and Vegetarian dishes contact the Auberge du Velay directly.
Stone facade and cobblestone streets.
TAKEAWAY DISH: Menu change every month
Sample menu:
Les Entrées
From Thursday noon to Sunday noon, Order the day before for the next day before 13 p.m.
– Tuna tataki, soy sauce, Guacamole, Mesclun: €8
– La Bâtisse salad: Fourme, soft-boiled egg, raw ham, fruit apples,
Croutons: €7
– Semi-Cooked Foie Gras, Butter Brioche, Dried Fruit Compote: €9
– Snacked scallops, carrot confit with spices,
Langoustine cream soup: €12
Fish & Meat:
– Salmon Tagliatelle with seafood and Prawns: €14
– Poultry steak, baked apples and veal juice cream: €10
– Roasted cod with parsley, small vegetables, Thai broth: €14
– Pork Mignon with Bacon, Savoyard gratin and Girolles cream: €12
– Sweetbreads with morels, crushed potatoes and chives: €19
Desserts: €5
– Plain Chocolate Fondant, Red Fruit Coulis.
– Creamy chestnuts, apple compote with Calvados.
– Liégeois chocolate, and red fruit marmalade.
– Rum Baba, Prune Compote and Chantilly.
– For Allergenic and Vegetarian dishes contact the Auberge du Velay directly.
Portrait
In 2005, Fabrice Lafite opened L'auberge du Velay, a restaurant in which he offers inventive and refined cuisine where the different influences he received combine.
Restaurant
Capacity
Customers
- Groups welcome
Opening
| Opening hours from January 01 to December 31, 2024 | |
|---|---|
| Tuesday | Open from 10 a.m. to 15 p.m. |
| Wednesday | Open from 10 p.m. to 15 p.m. and from 18:30 p.m. to 21 p.m. |
| Thursday | Open from 10 p.m. to 15 p.m. and from 18:30 p.m. to 21 p.m. |
| Friday | Open from 10 p.m. to 15 p.m. and from 18:30 p.m. to 21 p.m. |
| Saturday | Open from 10 p.m. to 15 p.m. and from 18:30 p.m. to 21 p.m. |
| Sunday | Open from 10 a.m. to 15 p.m. |
Prices
Payment methods
Services
Equipments
Services
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