Typical menus at / Les menus á

starters / entrées:

* pissaladière (onion and anchovy tart with olives)
* local ham, patés, rillettes and charcuterie
* tomato, goats cheese and basil tart (tarte de tomates aux chevre et basilic)
* home made foie gras (10€ supplement on menu price including a glass of pacherenc) (foie gras maison mi-cuit)
* houmous, tzaziki and assortment of dips
* "garbure" (local cabbage soup)

main meals / plats:

* Indian curries and Indonesian tiffin (click here for details)
* Paella
* barbecued rib of beef with blue cheese sauce (côte de boeuf sauce au bleu)
* cassoulet with local beans (cassoulet aux "haricots tarbais")
* home made "confit de canard" with potato gratin
* duck breast with Madiera cream sauce (magret au sauce Madère)
* chinese dinner with chicken and cashew nuts, sweet and sour pork, etc. etc. (dîner chinois avec poulet aux noix de cajou, porc aigre-doux, etc.)
* Mexican chili with home made corn tortillas, sour cream, salsa (chili con carne avec gallettes aux maïs)
* Fontrailles lamb with, yes, fresh mint sauce (Agneau sauce à la menthe fraiche)
* filet de boeuf en croute with local cepe mushrooms
* blanquette de veau (veal stew with cider and cream)

on special occasions / pour les fêtes:

* civet de biche à la Casteret (venison stew)
* canard à la Pommès (a completely boned duck sewn back together with a stuffing of duck breast and foie gras)

and always:

home baked bread, sesame buns
aperitif of local white wine (with or without a choice of liqueurs)
selection of local cheeses
choice of desserts
red, white and rosé wines

* Seared salmon steaks with ginger ratatouille (Darnes de saumon saisies avec ratatouille au gingembre)
* Paella
* Caramelised pork (Porc au caramel)
* Oriental chicken (Poulet orientale)
* Oriental Beef salad (Salade de boeuf indonésienne)