“At 7.30am we collect freshly baked bread & pastries from our local baker and all of our meat comes directly from local producers in the Tarn”

Sample Menus

Our menus change daily and our four course dinner is a set menu – these are a selection of our spring & summer 2013 dishes.

Starters

Summer salsa of avocado, mango, red pepper, prawns, salmon, lime
Chicken liver parfait, pan grille, date & apple chutney
Fennel, red onion & seafood salad with lime, coriander & pomegranate
Classic Vichyssoise with oven dried bacon & chives
Artichoke & asparagus tart, onion purée, cherry tomatoes & quail eggs
Velouté of celeriac & apple, with pan fried lardons & walnuts
Goats cheese & red onion tartlet, served on a bed of rocket & cherry tomatoes with a balsamic glaze
Endive, Roquefort & Walnut Salad, with apple & celery

Wild mushroom risotto, truffle infused olive oil with a salad of tomato, mozzarella & basil
Filet of salmon, marinated in honey, lime, ginger & coriander and served with new potatoes tossed in butter & chives, & flan de legumes
Roasted pork tenderloin, timbale of basmati rice with courgette & carrots, rougaille sauce
Pan-fried Duck Breast, with a red wine, port & whortleberry reduction, oven-roasted sweet potato & a celeriac purée
Montagne Noire Beef encroute, rosemary & garlic potatoes, courgette farce
Pan fried breast of free-range chicken served on a bed of slowly braised Puy Lentils & red wine jus
Supreme of chicken with a morel mushroom sauce, petit pois & carrots with fondant potato
Lamb Tagine, stuffed red peppers, honey glazed carrots