Hōra

Hōra in Laguiole is the restaurant selected by the Michelin Guide and recognized for a modern cuisine approach. The house offers homemade dishes prepared from fresh, seasonal ingredients in a limited-choice menu format so the carte can change frequently with the seasons. Its philosophy blends respect for terroir, seasonal produce and culinary non-conformity to create surprising, original plates. Guests are invited to discover a bistronomic, home-made cuisine anchored in Aveyron producers and the chef's rooted inspiration. The kitchen delivers home-made, season-driven cooking with a bistronomic sensibility and a focus on precise technique. Contemporary methods such as sous-vide are employed to guarantee precise doneness and to preserve flavor and texture. Gilles Moreau (Chef) has led the house since 2010 and presents a personal, constantly evolving culinary direction focused on originality and guest pleasure. Sourcing is strongly local: meats are of French origin; the menu features Boeuf Fermier Aubrac, agneau et veau d'Aveyron, poulet de Florentin and Currières, truites bio des Monts d'Aubrac, fruits and vegetables from the Vallée du Lot, produce from the restaurant's own 1,000 m2 garden, and cheeses of Laguiole and surrounding areas.