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

Recipes for some, and eventually all of the above and more will appear here in due course (when I have the time).

* 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)
* Creamy Rice pudding (Teurgoule)