Grand Hôtel Beau Site



La Carte


Terrine of duck aiguillettes with pistachios and hazelnuts, Tangy pickles
Artichoke Velouté, small croutons and cappuccino mousse
Homemade smoked salmon, Granny Smith, pomegranate and sour cream
Limousin beef gravlax, horseradish cream, tangy pickles
Egg perfect with green asparagus Onion confit, Shavings of Vieux Rodez (cheese)
Ballotine of Foie Gras, pear and vanilla chutney and Mique toast

Main courses

Fish from the market confit in olive oil, baby spinach, seasonal vegetables, "virgin sauce"
Chicken supreme “Label Rouge”, celery mousseline with truffle oil, hazelnut chips and its full-bodied sauce​
Beef Tenderloin, potatoes and candied shallots Cahors Wine sauce (Ext. Rossini 5€)
Leg of lamb from Quercy “Label Rouge” (cut in the dining room), potato gratin with Cantal, white beans and garlic confit
Beef cheek confit with Cahors wine, Polenta fries and seasonal vegetables

Cheese and desserts

Rocamadour « Ferme Lacoste », Salad with walnuts, black cherry jam
Fresh selected cheese (farmhouse Saint-Nectaire, Cantal, farmhouse Rocamadour and goat cheese curd with herbs)
Walnut entremet and praline, vanilla ice cream and Vieille Prune de Souillac
Chocolate dome with raspberry insert, light cream
Homemade sorbets, fresh fruits tartare
Rum Baba, candied pineapple, light vanilla cream

The menus

Our chef Xavier Menot leads you into the round of pleasures
The menus

Gourmet menu


Ceps veloute, Foie-Gras raviole, hazelnut oil

Perfect egg from Borie farm “organic”,
Morels sauce, Serrano ham and celery

Fish from the market confit in olive oil, baby spinach
Seasonal vegetables, “virgin sauce”
Beef Tenderloin, potatoes, garlic cream and candied shallots
Cahors wine sauce (extra €5 Rossini)
Selected cheese platter
(Saint-Nectaire, Cantal, Rocamadour
and goat cheese curd with herbs)
A la carte Dessert
The menus

Little Gastronome menu

(-12 yo)

Fish brochette


Chicken filet,
Linguine with cream sauce

Chocolate cake,
Vanilla light cream


Ice cream



Black-currant liqueur, Walnut liqueur, Cahors wine
Pousse l’amour
Orange armagnac liqueur, Vin Sauvage
Gin Tonic
Hendricks, Tonic, Cucumber
Spritz Italiano
D.O.C Prosecco, Aperol, Sparkling water
Red Martini, Campari, Sparkling water
Moscow mule
Vodka, Lime, Ginger beer
Red Vermouth, Campari, Gin
Maison Georges Vigouroux (12 cl)

Non alcoholic cocktails

Beau Site
Fresh orange juice, apple juice, strawberry syrup and Limonade

The cuisine is interpreted by the Amadourian Chef Xavier Menot

Our restaurant Jehan le Valon offers tasty cuisine in a refined and modern setting.

After having been trained by great starred restaurants such as the restaurant Le Gindreau, in Saint-Médard and Maison Wenger, in Switzerland, Xavier Menot affirms his vision of refined local cuisine. It thus harmonizes the subtle flavors specific to each season and the products of the Causses du Quercy.

His dishes, between tradition and daring, are based on respect for the work of local producers.

Chef Xavier Menot and his team will be happy to welcome you to our restaurant Jehan le Valon overlooking the Alzou valley and to share this culinary pleasure with you.

Jehan de Valon
Gastronomic restaurant

Jehan de Valon

Gastronomy rhymes with magic charms the ear and then the palate in a place as captivating and majestic as the city of ROCAMADOUR.

Everything is in harmony, ancestral know-how and current interpretation mastered to carry out the well-being of your taste buds waiting for discoveries.
The moments of pleasure will be shared to the rhythm of the seasons in the panoramic dining room overlooking the wildly beautiful Alzou gorges or on the garden terrace, in the shade of the lime trees from which the gaze passes from the sea. valley of the Sanctuaries clinging to the side of vertiginous cliffs.

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