Our Restaurant area
Discover our restaurant with local recipes made by our chef . The latter, a former baker who exercised his talents in Belgium.
His cooking is performed with local products , fresh and tasty. Everything is homemade , including the bread. Freshness of our products, our Chef’s agility make our restaurant a place of enjoyment of dining and relaxation
When the afternoon comes, we suggest , for example, tasting a delicious 'café gourmand' served on the terrace or in the dining room.
Our terrace
Our terrace welcomes you at any time of the day to bring you our expertise in catering and snacks.
Our team will be pleased to give you all the answers on the village of Gargilesse and its surroundings.
A break during your stay or walk in the Creuse valleys can’t be spend better than within the Hôtel de l' Auberge des Artistes.
Our Restaurant
Gathered on 2 spaces forming 120 places , our 2 dining areas provide a view of our selection of paintings while enjoying our dishes.
Spaces of exchange with your guests and our staff, we bring you warmth and customized services to each of our tables.
Feel free to leave us your comments on Tripadvisor or on facebook.
Our menus
Our Burger
- > Burger Maison (180g) (pain maison)
The menus may vary according to the seasons and the mood of the chef.
Menu à 29.00€
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- > Feuillantine de chèvre aux pommes Ou Ficelle Saint Greluchon Ou Saumon mariné et sa glace aux poivrons
- > Sandre Ou Filet mignon de Porc
- > Fromage et Dessert
- > Foie gras : supplément 5 €
The menus may vary according to the seasons and the mood of the chef.
Menu des Artistes
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- > Formule entrée + Plat Ou Plat + Dessert
- > Entrées : Terrine maison Ou Escargots (6)
- > Plats : Cuisse de Canette aux Griottes Ou Plat du jour
- > Dessert du jour
The menus may vary according to the seasons and the mood of the chef.
Menu à 22.50€
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- > Salade de Gésiers Ou Terrine Maison ou Salade de Chèvres Chauds
- > Plat du jour Ou Cuisse de Canette aux Griottes Ou Cabillaud
- > Tarte Maison
The menus may vary according to the seasons and the mood of the chef.
