Reservation recommended at +33 5.65.71.75.53.
Marlène and Mathieu, both passionate about their professions, will be able to communicate to you without reservation the origin of their products, share with you their taste for gustatory curiosities, culinary experiences. Featuring products from here and elsewhere, always fresh, to the delight of all gourmets.
The menus evolve according to the seasons and the arrivals of our producers-suppliers such as those of the Ferme du Froncalou, the Ferme des Arasses, the goat cheeses of the Borderie de Soulages au Vibal, the snails and mushrooms of the Sarradelles. Producers to consult on our website.
A bar with a friendly atmosphere for reunions with friends, colleagues, family, or simply to unwind and enjoy the ice creams of the Sanhes farm under the pergola facing the lake of Pareloup, in the immediate vicinity of the boat "Le Papillon Jaune".
Group menu with drinks (aperitif/menu/wine/coffee) from €30 for 15 people or more.
Possibility of privatizing the restaurant room for a reception of 70 people, no private room. Closed in January and February.
Possibility for buses to park in front of the restaurant, large parking at the Vernhes beach.
For more information, contact the restaurant: it is possible to open for groups of 50/60 people outside the opening periods except January/February.
Example of a menu at €30 including drinks.
Choice of starter/main course to be defined in advance.
One choice for the whole group
Info:
Menu 30 €/ pers
* Starter/main/dessert menu
+ Kir or mocktail
+ Côtes du Tarn Red and Fruity Rosé wine,
Domaine Richefont
+ Coffee or other hot drinks
The millefeuille
Cooked, raw, crunchy, melting vegetables,
Homemade smoked celery mousseline,
Homemade Ice Cream Cucumber Gin Tonic
or
Farcous revisited
In fine pancakes rolled with country ham and
Laguiole, baby greens, pickled vegetables
And homemade tarragon mustard ice cream
or
Haddock
Homemade smoked haddock fillet, shortbread
With buckwheat, citrus fruits, baby greens and vinaigrette
Citrus fruits, pickled vegetables,
Homemade beetroot ice cream
***************
Veal
From the farm of Arrasses, the pavement served pink at
Heart, Arabica sauce
or
Hake
The fillet cooked a la plancha,
Exotic virgin sauce with garden herbs
or
Chicken
Artus poultry in Saint Radegonde, the fillet cooked in the oven
Low temperature, corn espuma,
Passion Fruit
***************
Gourmet plate
Variation of homemade gourmet desserts
+ scoop of ice cream or homemade sorbet