The story
Sophie and Florian have hosted diners at La Table des Matières in Aurillac since 2009, building a reputation around singular flavours and a dedication to natural wines. Florian crafts the wine list himself from small producers who work in respect of the living soil. The menu reflects this philosophy through strict sourcing: Cantalian meats from La viande Bio à Ytrac, poultry from Vanders at Maurs, and vegetables largely from their own garden or maraîcher Grégory Martin in the Châtaigneraie.
The evening service unfolds across chapters that highlight seasonal finds, such as the incipit featuring organic aubergine from Greg coated in a Japanese-style breadcrumb crust and served with a tomato-basil-harissa coulis. Intermède courses turn to the coast with breton red mullet filets confited in olive oil and accompanied by saffron-infused coral rouille. The epilogue offers a selection of aged cheeses from the fromagerie des Carmes before closing with desserts like white nectarine poached in hibiscus flower paired with Isigny labneh.
This commitment to local produce and natural winemaking earned La Table des Matières a listing in Le Fooding for 2026. Located at 5 Rue Hôtel de ville, the bistro provides outdoor seating for warmer days. Service runs midweeks and weekends, welcoming guests for lunch on Tuesdays, Thursdays, Fridays, and Saturdays, with dinner available on Tuesday, Friday, and Saturday evenings.
Recognition
Ambience
Location
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