Looking for a restaurant for Easter weekend in Haute-Loire?
At the foot of the Mézenc, in Chaudeyrolles, Jean le Dindon celebrates spring with a unique Easter menu, imagined around seasonal produce and the Fin Gras du Mézenc AOP.
Here, the mountain gently changes its light.
The first asparagus spears appear.
Wild garlic perfumes the undergrowth.
And the table dresses itself in renewal.
🥚 A Spring Starter
A perfectly cooked egg, resting on wild garlic toast.
Warm asparagus, a hint of lemon.
A fresh, plant-forward, luminous plate.
A gentle beginning, reflecting springtime in the Mézenc.
🥩 Fin Gras du Mézenc AOP as the Signature Dish
At Easter, it would be unthinkable not to celebrate the Fin Gras du Mézenc AOP.
An exceptional beef raised on the high pastures of the Mézenc, it embodies the identity of our region.
🍓 A Light and Fragrant Dessert
The Pavlova: a crisp cloud topped with red berries and verbena brings the meal to a close.
Balanced acidity, freshness, lightness.
A seasonal dessert, ending on an airy note.
🌼 Practical Information
Easter Menu – €39
Set menu served on Easter Sunday and Monday (lunchtime)
At Jean le Dindon restaurant, in Chaudeyrolles (Mézenc)
As seating is limited, advance booking is recommended.
