The set menu dinner available for our B&B guests varies according to season and depending on the produce available from our garden and local suppliers. Our dishes are a fusion of traditional home cooking and specialities from the south-west of France with a touch of spice and international cuisine.
Our guests often opt for our set menu dinner in the evening so they can continue to enjoy the peace and quiet – either outside with a view of the grounds and woods in the warmer weather, or in the cosy fireside warmth of our 18th-century dining room.
We offer a selection of dishes which vary from season to season, made with fruit from our orchard and vegetables from the kitchen garden, as well as quality produce from trusted local suppliers who share the same values as us. In the winter months, we continue to serve this quality produce with a range of home-made pickles and preserves, and pick ceps and chanterelles from the estate – the ideal pairing for our locally-sourcedmeats.
All these high-quality ingredients go into our traditional home cooking, based on south-western recipes but with an exotic twist: we like to add a touch of spice and a flavour of the Caribbean, such as duck breast with Espelette pepper, (atype of mild, aromatic chilli and a staple of Basque cuisine), served with creamed sweet potatoes. We often serve grilled or barbecued meat with vegetables from the garden, such as oven-baked courgettes with a crumble crust. Winter main dishes are typically slow-cooked casseroles, served after a starter of soup made with vegetables from the garden – cream of pumpkin with orange and cumin or Lauragais green lentils, for example – or foie gras terrine, either home-made or locally sourced from the Tarn area. We also offer a variety of tasty meat-free options for vegetarians.
Our wines, the majority of which are organic, come from local wineries: we know all the local vintners and guests are welcome to go and meet them. The region offers a wide range of appellations and grape varieties (Gaillac, Minervois, Corbières, Saint-Chinian, etc.).
Our summer menu features desserts made with fruit from the garden and orchard: home-made fig or plum tart, peaches roasted with thyme, for example. In the winter, you can try our sumptuous pastries made with stoneground flour from a local mill, while chocoholics can savour Suzy’s now legendary chocolate cake.
As you can see, we pay particular attention to the quality and provenance of all the produce we use, which is what makes our cooking so wholesome and tasty.
