Alain cultivates the garden so that we can appreciate good produce, authentic and without chemicals.

You will taste, in season, salads, tomatoes, beans, courgettes, tiny peas, broccoli, leeks….

Desserts most often include among their ingredients fruit from the orchard and garden, such as strawberries, raspberries, redcurrants, apples, pears, peaches, and figs.

On the menu : Friendly conversation, charm and lots of really good food.

• For aperitifs, wines made from walnuts, lemons, oranges or raspberries……. All home- made
• From local pork we make our own pâté, ham, sausage and black pudding.  We also make our own duck confit, fritons, and foie gras.

Regional specialities

• Gizzard salad, Roquefort tart duck cutlet with cepes (or boletus), duck mince, meat conserves, cassoulet (with home made sausages and white beans in tomato sauce), truffade, aligot (speciality with cheese), free range chicken cooked with garlic from Lautrec, tripoux (dish of sheep’s offal and feet), rabbit with Roquefort…
• Sweets : flaune,  fouace, croustade...

Other specialties with local produce

• Shoulder of lamb boulangère, filet mignon of pork with fried leeks, jardiniere, ratatouille, lasagne, lamb curry, chicken with pear chutney, veal marengo, aiguillette of duck with Roquefort sauce, carbonnade flamande (speciality from the North of France), beef stew (bœuf bourguignon)…
• Sweets : macaroons, peach sorbet, raspberry sorbet, Tiramisu, apple pie, peach tart, apricot tart, creamy chocolate pie, crème brûlée ...

	Have a taste : Veal from Ségala, free range fowl and lamb, fatty ducks, “delicatessen” from Lacaune, salted meat, local ham, sausages and dry sausages Pink garlic from Lautrec, Local cheese : Roquefort, ewe’s milk cheese, goat’s cheese... Gaillac wines : Blanc perlé, Blanc moëlleux, Rouge, Rosé, Brut... The vine that we serve is Gaillac from Labastide de Levis [to be drunk with moderation].
Our Cassoulet