+ d'infos

Carte Autumn 2019

A la carte dining by Thomas Massoutier and Lydia Darasse

Starters

Pan-fried duck foie gras from the Lauragais, in Autumnal garden and foie gras cream (18€)
Black pork feet from Château de Padiès, local pink garlic cream, leeks and black garlic vinaigrette (15€)
Coloured beetroots in several textures, perfumed with horseradish and Fine de Claire oysters, beetroot and Xeres ice-cream (16€)

Main courses

Line-caught hake wheat pearls coco milk risotto, peppers and squids cromesquis, brown jus, red pepper and ginger coulis (25€)
Mallard duck fillet from Sabournac hunt, Jerusalem artichokes with cream, root vegetables perfumed with sate (25€)
Bunch of cauliflowers, raw, cooked, in puree, with lime, pickles and coloured breadcrumbs (18€)

Desserts

Gelas gin cream, confit lemon sorbet and meringues perfumed with combava  (9€)
Quinces and apples, apple financier and quince air (9€)
Vacherin from the forrest with chocolate sauce, crumble and candied chestnuts (9€)