La Table

La Table de l'Aubaine

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

Self-catering guests are most welcome to join us for dinner in the evenings, if they wish.

Imagine beginning your day with a time-honoured French breakfast of fresh croissants and home-made jam with a glass of freshly squeezed orange juice and a bowl of steaming coffee or at end of day delight in a relaxed four course dinner accompanied by French wine.

La Table de l'Aubaine offers their guests traditional French cuisine based on old recipes from the Auvergne and Limousin regions. Wherever available, quality ingredients are sourced from our own garden or locally produced organic products.

The kitchen prides itself on the wide range of food options available to guests. Should your nutritional needs be dairy-free, vegetarian or anywhere in between, we will cater for your special requirements* wherever possible. If there is something special you wish to eat, please let us know.

Standard breakfast consists of freshly squeezed organic fruit juice (usually orange), toast/bread and a "pastry" (croissant, pain-au-chocolate & local speciality cake), homemade jams and jellies, local honey, organic butter, yoghurt, fresh fruit and a hot drink. Let us know if you want a gluten or dairy-free breakfast.

L'Aubaine lies in the centre of the Limousin and Auvergne regions, in fact it lies on the border of the two. La Table de l'Aubaine wants to provide its clients with a taste of this area of France. The cuisine is traditionally hearty. All manner of meats, fresh water fish, and game and poultry have their place in ancient regional recipes. Cabbage, wild mushrooms and potatoes feature greatly, along with cherries, blueberries, stone fruits, apples and pears. Chestnuts and walnuts also figure strongly. Cheeses abound, due to the fact that sheep, goats and cows are traditionally raised in this area. Preserving for the long cold winters means there are confits and confitures. Buckwheat and chestnut flour figure in many recipes for traditional bread, cakes and pastries. Some of these dishes have been adapted, with care, to feature in summer menus which are light and healthy, more suitable to the hot lazy days of June, July and August. La Patronne, Sherry, appreciates that modern dietary restrictions of some clients, mean that traditional dishes are unsuitable. Through careful research and a sound knowledge of food science she has skilfully adapted many traditional recipes to suit gluten/wheat-free and/or diary-free diets. La Table de l'Aubaine sources all its produce and because of this, it can be sure that its meals can meet any dietary requirements. Even if there is no religious or health reason that prevents clients from eating certain dishes La Patronne is very happy to prepare meals without certain ingredients or to make something special her guests wish to eat. La Table de l'Aubaine offers its guests regional home-baked breads and home-made jams for breakfast. In the evenings dishes often contain home-made herb oils, vinegars, and confits that have been prepared in the winter months. We also prepare all our own ice-creams, sorbets and dairy-free ices. Dishes are seasonal and you will find a visit in October means you will be presented with dishes significantly different from those you had when you visited at Easter.

Sample menus

All menus include aperitif, starter, main course, cheese, dessert and wine plus tea, coffee or herbal infusion to round off your meal

Menu de Printemps (Spring Menu)

Apéritif: Vin pêcheur (kir made with white wine and peach liqueur)

Starter: Soupe à l’oseille (cream of sorrel soup) ou (or) Petite salade des pointes d’asperges (salad of fresh asparagus tips)

Main course: Cassette D’Auvergne (roast leg of lamb with potatoes)

Cheese: Plateau de fromages (locally produced cheese selection served with walnut bread)

Dessert: crème glacée aux marrons (home-made dairy free chestnut ice-cream) ou (or) clafoutis (cherries baked in a batter pudding)

The starter is served with a Sancerre white wine and the main and cheese courses are served with a Châteaumeillant red wine

Menu Estival (Summer Menu)

Apéritif: Suze-Perrier (gentian flavoured alcohol mixed with Perrier water)

Starter: Soupe à l’ail (garlic soup) ou (or) Salade à l’huile de noix et aux grattons (salad with walnut oil and scratchings)

Main course: Poule au Saint-Pourçain (chicken in white wine sauce with mushrooms)

Cheese: Plateau de fromages (locally produced cheese selection served with walnut bread)

Dessert: Charlotte aux myrtilles (blueberry charlotte) ou (or) fraises au vin rouge (strawberries steeped in red wine)

The starter and main courses are served with a Saint-Pourçain white and a Côtes d'Auvergne red accompanies the cheese

Menu de l’Automne (Autumn Menu)

Apéritif: kir au choix (kir made with rosé wine and your choice of liqueur)

Starter: Truite Montagnarde (poached river trout) ou (or) Assiette du Jardinier (selection of seasonal vegetables and salads)

Main course: Lapin des vendanges (grape-pickers’ rabbit)

Cheese: Plateau de fromages (locally produced cheese selection served with walnut bread)

Dessert: Gateaux au noix (walnut cake) ou (or) mousse aux châtaignes et chocolat (chestnut and chocolate mousse)

The starter is accompanied by a Saint-Pourçain rosé and the main and cheese courses are served with a Châteaumeillant red wine

Menu d’Hiver (Winter Menu)

Apéritif: vin de noix (walnut aperitif)

Starter: Soupe au choux et au fromage (cabbage soup with cheese crouts) ou (or) Salade tiède aux lentilles vertes (warm green lentil salad)

Main course: Daube Limousine (traditional beef stew)

Cheese: Plateau de fromages (locally produced cheese selection served with walnut bread)

Dessert: Piquenchagne (Bourbonnais walnut pear pie) ou (or) pêches au vin (home-preserved peaches)

The entire menu is served with a Saint-Pourçain red wine

* Dairy, gluten, wheat free ~ low salt, low sugar ~ Vegan and Vegetarian catered for. If you have additional dietary needs, please ask. Please note these menus may not be traditional, for the region, but will be based on local produce and be as delicious as ever.

Bon Appetite!