On the terrace or in the dining room, a generous and gourmet table in the heart of Cantal
Serge Vieira chose his good friend, the talented chef Aurélien Gransagne, to run the kitchens at Restaurant Sodade. The two men met a number of years ago at Marc Meneau’s restaurant, where Aurélien Gransagne was working as a chef, at a time when the restaurant boasted two macarons and the Relais et Châteaux label. That meeting led to a relationship of trust and a beautiful friendship. For Serge Vieira, offering this attractive position to his colleague and friend, a frequent guest on cooking shows who had often given his time to help out at the Couffour, seemed to be the obvious choice.
With a capacity of about 50, Restaurant Sodade has a lovely, roomy, sunlit dining room dedicated to guests’ satisfaction and to setting everyone at ease. Here, everything has been designed with the goal of offering space, and its simple, modern decoration brings a sense of comfort, warmth, and well-being to guests throughout their meal. This is a diverse, bubbly, light, and delicious cuisine, somewhere between bistro-chic and semi-gourmet, made with the highest-quality local organic products: fresh, innovative, and above all, guaranteed “made in France.”