Starters
Green, green, white...
Cream of chilled pea soup, seasonal green vegetables, AOP feta foam, sweet and sour vinaigrette with Tarn honey and garden mintRealmont Veal
Like a vitello , veal sweetbreads cooked at low temperature, served cold with tartar sauce, pickled carrots, radishes and arugula puff pastryAsparagus and rainbow trout
White asparagus from Castelnaudary, roasted and in a creamy sauce, Pyrenees trout gravlax-style marinated with garden herbsMain dishes
Péchaudier Lamb
Raised by Mr. Gironis in Péchaudier, his shoulder is confit with oriental spices, served with durum wheat semolina, carrots in various textures, and oriental-style lamb jus with rose harissa.Brittany pollack
Ballotine of pollack from the Iroise Sea with a delicate Thai basil stuffing, sweet potato mousseline, smoked Touquet potatoes, and green crab bisque with green curryCelery like a duck breast
Slice of celeriac cooked like a duck breast, baby vegetables, wild pepper vegetable saucePigeon Wellington
Pigeon raised in Ardialle by Stéphanie and Cédric, cooked in puff pastry like a Wellington, with chard leaves, mushroom duxelles, baby vegetables, Touquet potatoes, and pigeon jus with Gaillac wine.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 milkThe gourmet from La Baule
Dark chocolate fondant (La Baule recipe), coffee and amaretto cream, mascarpone mousse and dulce de lecheStrawberries, verbena and citrus fruits
Melanie's strawberries, lime cream, verbena "namelaka" cream and Greek yogurt, lemon crumble and strawberry gelTropical...
Coconut mousse, mango tartare with kaffir lime, coconut shortbread and miso caramelNet prices - Taxes, good bread and service included. Drinks not included