Starters
Starters
Mackerel and guacamole from Lauragais
Mackerel fillet cooked in salt and flame, served on a "guacamole" made from ingot beans, pickled vegetables and passion fruit and turmeric vinaigrette

Black pudding and Lebanese sabayon
Local black pudding served hot on a bed of Lauragais lentils in cream and al dente, small vegetables, and sabayon flavored with Lebanese spices (zaatar)





Asparagus and fritatta
Asparagus velouté from Fendeille (Castelnaudary), potato and onion frittata, white truffle oil, smoked mushrooms and garlic and sage foam

Main dishes
Main dishes
The lean
Roasted lean steak with seaweed butter, Camargue black rice, leek maki, braised fennel, and shellfish jus with lemon and kaffir lime



Guinea fowl
Supreme of guinea fowl cooked at low temperature, It is accompanied by new potatoes, new turnips, carrots cooked in their juice, wild garlic, and Armagnac juice


Thai vegetable curry
Carrots, potatoes, new turnips, soy beans, pak choi and curry sauce with coconut milk


Cheese
Cheese
9.50 €
Selection of local cheeses
Selection of farm cheeses by our dairyman-cheese-affineurFind Stéphane MONTAMAT every Wednesday morning on the open air market of Puylaurens
Desserts
Desserts
The first Tarn strawberries in pavlova
French meringue, Chantilly cream with mascarpone and organic vanilla from Madagascar, strawberry compote with Timut berries (grapefruit pepper). Clery coulis

Akas by Saveurs Nature
Cécile and Nicolas, our best pastry chefs, have concocted this dessert composed of an organic vanilla mousse from Madagascar, a compote emulsified with blood orange, a crispy white chocolate with mandarin pepper and an almond biscuit.Chocolate, citrus fruits and olive oil
Illanka chocolate cream (Valrhona grand cru from Peru), crispy praline tartlet, citrus compote (kalamansi), Emporda extra virgin olive oil, roasted cocoa nibs.
Net prices - Taxes, good bread and service included