In the dining room or on the terrace you will taste the specialties of the house, the ravioli available in 10 different tastes, as well as dishes, between French and Asian cuisine
Le Fabioli is also the only restaurant in the Allier to offer “le fin Gras du Mézenc” this particularly tasty beef, this parsley beef, raised on natural hay and grass, has since become an AOP appellation. a few years.
Produced between Haute-Loire and Ardèche, the End Bold du Mézenc is a meat seasonal that is consumed from February to June.
Fabien TESTUT chef of the Fabioli restaurant
Gaby Gauthier, butcher Gauthier in Clermont-Ferrand, a family story from 1994,
www.fabiolivichy.com
www.boucherie-gauthier.fr