Starters
Forest leek
Cream of porcini mushrooms, leek canneloni with smoked mushrooms, truffled gouda

L'Escala flower
Pickled cauliflower with cream, soybeans in sesame oil, anchovy fillet, citrus segments and fresh mint


Nadine in the Cévennes
Cévennes onion stuffed with confit duck, light aged Comté mousse and Nadine-style onion soup


Main dishes
Skate with scallops in a nori ballotine
Shredded Normandy skate cooked in a nori ballotine on a scallop, sweet potato puree with Madras curry, baby vegetables and an iodized sauce flavored with kaffir lime


Ardialle guinea fowl Rossini style
Raised by Cédric and Stéphanie, the guinea fowl is cooked at a low temperature then roasted in medallions with duck foie gras. It is served with a lentil risotto flavored with hazelnut oil, seasonal vegetables and a poulette sauce.



Sweet potato and Tarn goat cheese
Served hot, sweet potato mousseline, seasonal vegetables, fresh Tarn goat cheese, peanut and soy vinaigrette




Cheese
10.00 €
Selection of cheeses from the market hall
Cheeses made from cow's, sheep's and goat's milk.Join the Pigeolet team every morning from Tuesday to Sunday under the halls of the Albinque market in Castres.
Desserts
Selection of cheeses from the market hall
Cheeses made from cow's, sheep's and goat's milk
Chocolates, textures and flavors
Creamy 68% dark chocolate from Ghana, light 43% milk chocolate mousse with Baileys, namelaka white chocolate infused with verbena, minty cocoa crumble and mango jelly with notes of cardamom.




Japanese pearls with miso
Prepared like rice pudding with Bourbon vanilla, pineapple roasted with dark rum and Tonka beans, on a bed of miso-flavored caramel


The Mango Daiquiri by Saveurs Nature
Lemon financier, mango compote, white rum jelly, lime mousse.
Cécile and Nicolas, pastry chefs from Puylaurens, have concocted this exotic delicacy


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