+ d'infos

Winter 2019

A la carte dining by Thomas Massoutier and Lydia Darasse

Amuse-bouche, starter, main and dessert : 49€



Smoked trout from the Black Mountain, lemon cream and organic salad sprouts
Lauragais duck foie gras, pears, pine seeds and house gingerbread
Veal “laqués” sweetbreads, eggs mousseline with local pink garlic, watercress and shallot

Main courses

Sautéed scallops swith “yacon” and ceps, espuma of black cardamom and brown jus
Aubrac veal quasi and chest from Mr Fargues butchery, parsnip and butternut, veal jus perfumed with hazelnut oil
Potato’s variations (v)  (vitelotte cream with truffle oil, chips, fondant and espuma)


Mont-Blanc… (shortbread biscuit and chestnut cream)
Citruses and meringues (lemon, yuzu cream)
Dark chocolate cylinder, white chocolate mousse, Z-karamel cream and intense cacao artisan ice-cream