A carefully prepared picnic basket for your days in nature, at the lake, hiking or on the volcanic trails. 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 flavoured with herbs

A seasonal meal prepared to welcome you as soon as you arrive, without the need for shopping or organisation. Ideal after the drive: a simple offering, ready to enjoy or to reheat depending on the format. The menu changes according to the seasons, preferences, diets & allergies. Seasonal vegetable spread, homemade pickles, country bread Free-range poultry or plant-based option, roasted vegetables, light herb jus Seasonal fruit, farm yoghurt, Auvergne honey, light biscuit

A generous and elegant private brunch designed especially for you. The menu is adapted to the season, the location, preferences, and dietary requirements and allergies. Cold infusion of lemon verbena and strawberry-rosemary. Crunchy summer salad Free-range eggs, grilled vegetables, fresh herbs Focaccia or country bread Saint-Nectaire, Cantal or fresh goat's cheese Farm-style yoghurt, seasonal fruit, local honey, homemade granola Light lemon and 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 produce. 4-course menu, adapted according to the season, your preferences, dietary requirements and allergies. Cucumber, Auvergne cream cheese, herb oil Heirloom tomatoes, strawberries, basil, elderberry vinaigrette, Free-range poultry, herb jus, roasted summer vegetables, blonde lentils Roasted apricot, farmhouse yoghurt, Auvergne honey, verbena granita

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

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