Starters
Special starters (+5€)
Beyond Finisterre
They continued their journey to South America: Scallops served in ceviche con leche de tigre (Peruvian passion fruit marinade)



Duck Tartlet
Gizzard tartlet and foie gras from Black Mountain ducks, balsamic onions


Entrées
Cream of broccoli with Roquefort
Cream of broccoli flavored with Roquefort, mashed potatoes and smoked trout from Espinouse (available in a vegetarian version without trout)


Beetroot textures
Roasted, smoked, raw and pickled beets, artisanal sheep's cheese with nuts and cumin seeds. Orange vinaigrette, beetroot and Timut pepper.



Main dishes
Arctic char from the Espinouse
Arctic char cooked at low temperature, mushroom mousseline and hazelnut crust, seasonal vegetables and watercress sauce




The guinea fowl
Roasted guinea fowl supreme, parsnip puree, Hasselbach-style Jerusalem artichoke, baby vegetables and poultry jus flavored with Tolima Arabica


Bourguignon style cabbage
Red cabbage fillet prepared like beef bourguignon, cauliflower puree, baby vegetables and vegetable sauce with red wine

Desserts
Desserts
Selection of cheeses from the market hall
Selection of cheeses from the Halles cheese shop.Meet the Pigeolet team every morning from Tuesday to Sunday under the halls of the Albinque market in Castres.
Chocolates, flavors and fruit
70% dark chocolate cream with tonka bean, milk chocolate mousse with old rum, white chocolate and passion fruit namelaka cream

Niu by Saveurs Nature
Cécile and Nicolas, our best pastry chefs in Puylaurens, have concocted this dessert consisting of a coconut biscuit, coconut mousse, cream and pineapple compote with lime.


Festive dessert (+5€)
Chestnut and tangerine duvet
Chestnut Bavarian cream, mandarin and cardamom insert served on hazelnut shortbread, candied chestnut pieces.


Net prices - Taxes, good bread and service included. Drinks not included