The Colonel restaurant is particularly enamored of the regions of France and especially of the high-quality beef produced there. The menu of this unusual restaurant also pays tribute to gourmet products unearthed in some of the furthermost corners of France. Dry sausage from the Aveyron, Noir de Bigorre ham, Scallops from Dieppe to say nothing of the wide array of mature and unique cheeses. These treasures it has brought together in this temple of gourmet delights and conviviality. And to crown it all, the restaurant has given priority to cooking methods that are as important as the end-result. At Colonel we trust the expertise of our forefathers and have opted to apply their traditional methods in the preparation of our dishes.
