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.
Pascal, an oyster farmer in Bourcefranc-le-Chapus, in Charente-Maritime, who works with old varieties and advocates for oyster farming that is respectful of nature. Real pearls that we are proud to serve at our table.
La Maison Roche, from Auvergne. Guillaume and Louise have been cheese affineurs for five generations ! You love their flavorful and rustic cheeses, which are the result of their expertise.
La ferme de Fadiols, in Clairvaux d'Aveyron. A small family farm where we source lamb and recently also ducks, with Galinier de Fadiols. Committed and passionate farmers with whom we are proud to work !
The beautiful colorful stall of Mathieu and Charlotte, from Jardins de Yüsra. They are organic market gardeners in Fournaguet, in the municipality of Bas-Ségala. They sell directly at the farm and every Saturday morning at the Rodez market.
The delicious breadfrom the Mescladis bakery,located in Comps-La-Grandville. Old-fashioned bread, made with natural sourdough and baked over a wood fire. Fred and Anthony, the two partners, use flour from local wheat that they grind on site in the bakery. They work under the Nature & Progrès label, in which they are very involved. We are very proud to serve Mescladis bread in our restaurant and also at Le Flaconneur Rignacwhich amounts to more than 50 kilos per week !
Spotlight on the honey from Noëlle and Olivier Derambure, beekeepers in Rignac. They practice their profession by respecting the bees and the cycle of nature, in accordance with the Nature et Progrès label. The local bees collect nectar from different flowers in the Aveyron valley, giving their honey a typical character, as well as a variety of flavors that adapt to all our desires and inspirations !
A united team
The E&T adventure continues at the Moulin de Cambelong with a strengthened team. We all have at heart to offer our customers a timeless moment, a break from their daily routine.
SURROUNDED BY PASSIONATE PEOPLE
Laissez-vous guider par notre sommelier qui saura vous conseiller au mieux pour accorder mets et vins.