Winter Cooking 

A few sample starters .

Baked pastry with the market-vegetables or duck-liver

 with fresh fig-chutney and fruit-brioche  

Mountain-lamb and its twofold cooking ---

 1. roasted and lacquered with honey-mustard 

2. slowly baked with spices

 Quercy lamb cooked in two ways 

 or Sea-flatfish grilled with olive oil and served with fresh dill

a choice of country cheese
 

a rich and varied assortment of home desserts and pastries

Menu € 59

Opening hours: Restaurant open every evening + lunch on Sundays and public holidays.

Annual closing:

from 01/01/2008 to 01/03/2008

We organise receptions and can also provide home catering and services.

A small catering menu for your receptions (on request)

Spring cuisine

A few amusing dishes.

Casolette of asparagus in green peas 

Its velvet cream

 Stuffed “barigoul” artichokes 

Grilled scallops

 Quercy lamb cooked in two ways 

 The loin roasted and lacquered with mustard and honey,

and the shoulder preserved in spices for a few hours 

Grilled fillet of sea bream with olive oil,

accompanied by a small risotto with shellfish sauce 

Our small selection of cheeses

Appetising delights of the Pastry Chef.

Menu € 59

Opening hours: Restaurant open every evening + lunch on Sundays and public holidays.

Annual closing:

from 01/01/2008 to 01/03/2008

We organise receptions and can also provide home catering and services.

A small catering menu for your receptions (on request)