Around us
We have chosen to surround ourselves with passionate professionals, who accompany us in our E&T adventure.
Choosing the right products
We work as locally as possible, with suppliers whose work we know well. They are trusted partners who tell us about the product and the season when it gives its best. We often say that we cook the products they offer us, not the ones we want to cook.
Enhancing them without disguising them
We also believe that technique serves the product to enhance it, because we strive to respect the taste of the product, its authentic flavors... Vegetables occupy a prominent place in our cuisine, as do herbs and condiments. We are committed to reinventing ourselves every day, depending on the seasons, products, and exchanges we have with our partner producers.
Oysters
Oysters
Pascal, an oyster-farmer in Bourcefranc-le-Chapus, Charente-Maritime, who works with old varieties of oysters and promotes nature-friendly oyster farming. Real pearls that we are proud to serve at our table.
Cheese
Cheese
La Maison Roche, from Auvergne. Guillaume and Louise have been ripening cheeses for five generations! You'll love their cheeses, tasty and rustic, the fruit of their expertise.
Meat
Meat
The Fadiols farm, in Clairvaux d'Aveyron. This small family farm supplies us with lamb and, more recently, cans from the Galinier de Fadiols. We're proud to work with these committed and passionate farmers!
Primeur
Primeur
The magnificent, colourful display by Mathieu and Charlotte, from Jardins de Yüsra. They are organic market gardeners in Fournaguet, in the Bas-Ségala commune. They sell directly from the farm and every Saturday morning at the Rodez market.
Bread
Bread
Good bread from the bakery Mescladislocated in Comps-La-Grandville. An old-fashioned, naturally leavened bread baked over a wood fire. Fred and Anthony, the two partners, use flour made from local wheat and milled on site in the bakery. They work under the Nature & Progrès label, to which they are very committed. We are very proud to serve Mescladis bread in Conques., that's more than 50 kilos a week!
Honey
Honey
Spotlight on the honeys produced by Noëlle and Olivier Derambure, beekeepers in Rignac. Ils pratiquent leur métier en respectant les abeilles et le cycle de la nature, en accord avec la mention Nature et Progrès. Les abeilles, de souche locale, butinent différents nectars dans la vallée de l’Aveyron qui donnent à leurs miels son caractère typique, mais aussi une variété de saveurs qui s’adapte à toutes nos envies et inspirations !
A united team
L’aventure E&T se poursuit au Moulin de Cambelong avec une équipe renforcée. Nous avons tous à cœur d’offrir à nos clients un moment hors du temps, une rupture avec leur quotidien.
SURROUNDED BY PASSIONATE PEOPLE
Notre sommelier
Laissez-vous guider par notre sommelier qui saura vous conseiller au mieux pour accorder mets et vins.