As the bistro, the Guinguette is a typical french word to describe a suburban place near Paris along the bank of a river, ( Marne, Seine, Oise) a place of refreshment with music and dancing. The golden age of Guinguette was at the end of the 19th century. It was immortalize by the impressionists painters.
The Guinguette Auvergnate is still in this spirit. Read more
La Guinguette Auvergnate brings honor to Auvergne Gastronomy. Jean-Pierre and Anne-Sophie Vic will make you discover the best of their native country of Aveyron. Read more
Music and danse
From Jazz to accordion,from folk to country music,La Guinguette Auvergnate is a dream place for having great parties on Sundays or evenings until 2 AM. At the Guinguette Auvergnate, all the generations dance. Read More
La Guinguette Auvergnate brings honor to Auvergne Gastronomy. Jean-Pierre and Anne-Sophie Vic will make you discover the best of their native country of Aveyron.
Jean-Pierre Vic is a pure product of the “bougnate line“. He is a descendant of the fourth generation of the Aveyronnais Bougnats. His ancestors left Laguiole, the capital of Aubrac and went to Paris. Like many of others of their compatriots, they went at first to deliver coal in the houses of Paris then sold from wine. Little by little the bougnats became bistrot owners. As good descendant of a bougnat Jean-Pierre Vic followed this line. After a hotel training at the school Grégoire Ferrandi (6th district of Paris), he took up a business in Paris next to the Odeon “le Cochon de Lait” with his friend Alain Grialou from Lassouts, before taking over “le Commerce” at Châtillon (92) before falling for his Guinguette de Villeneuve-Saint-Georges where he serves notably aligot, a fetish dish, a mixture of mashed potato and Aubrac cheese, that you have to work and work in order to obtain a perfect texture. Its the great speciality of the North Aveyron. La Guinguette Auvergnate puts top of the list flavours coming from Auvergne and Aveyron thanks to an innate savoir-faire and an exclusive resource of local produce. To begin with the aligot (see above) , the emblematic dish of the Aubrac whose reputation goes before it. The cheese tome fraiche comes straight from the cooperative Jeune Montagne at Laguiole and they come from far away to taste it especially when it is accompanied by a local sausage.
To 22 € : Choice on ardoise
starter or buffet / main dish / cheese or dessert