Starters
Sardinian fregola salad
Cold salad of fregola sarda (small Sardinian pasta) with pistachio pesto and burrata mousse from Puglia, 24-month aged artisanal ham from BayonneEggplant and mild spices
Inspired by Moroccan Zaalouk, this is a vibrant and refreshing starter. It features a tomato-based eggplant compote with cumin, smoked paprika, ras el hanout, and coriander. Served with labneh flavored with preserved lemon and mint, accompanied by a small pita bread."Ajo blanco" and Breton octopus
Cold almond and garlic cream from Lautrec, marinated Breton octopus with parsley and garlic, marinated cucumber and parsley oilMain dishes
The Black Mountain duck
Half a duck breast from Mr. Lamothe, cooked at a low temperature then seared, piperade, baby vegetables and jus with honey from the Montagne Noire and sherry vinegarThe sea bream of Boulogne-sur-Mer
Fillet of redfish cooked at low temperature, thyme crust, rosemary, Parmesan and olives, candied fennel, smoked new potatoes, tomato jus with pastisCelery like a duck breast
Slice of celeriac cooked like a duck breast, baby vegetables, wild pepper vegetable sauceCheese
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
Apricot and rosemary
Roasted apricot with village honey, apricot namelaka cream, rosemary apricot jelly, lemon verbena crumble, Fior di Latte ice cream and Olema extra virgin olive oilAmaretto tiramisu and dulce de leche
Sponge cake soaked in Honduran coffee and amaretto, mascarpone mousse with Bourbon vanilla, dulce de leche (milk jam) and caramelized pecansChocolate and calamansi
Sweet pastry tartlet, 70% dark chocolate cream, almond and hazelnut cream, calamansi gel and roasted cocoa beansSelection of cheeses from the market hall
Cheeses made from cow's, sheep's and goat's milkNet prices - Taxes, good bread and service included. Drinks not included