The restaurant
The restaurant chef
Pierre Birolini, our 26-year-old chef, has already a rich culinary experience. He is the 3rd generation cook of his family and likes travels and good food. He has already been around in Spain, Corsica and the Basque Country.
He brought back a cuisine with different influences, mixing traditional Basque, Corsican and Occitan dishes with a hint of Nordic flavours (home-smoked products) plus a hint of modernity
Seasonal cuisine with local products
Pierre, the chef, treats you with a wide variety of simple dishes, changing with the season, to favour products quality and freshness.
We mainly get our supplies from local farmers (meat, cheese, vegetables).
Chef's specials
Smoking technique
We use beech wood for fish- and chicken-smoking, as well as for vegetables smoking.
This is a specific know-how which secret we keep, smoking duration depending on the food and the taste you want.
Regional specialities
- Basque axoa made with veal from La Ferme du Lauragais or from "farmers of the lower Rouergue"
- Stuffed lamb shoulder made with lamb from La Ferme du Lauragais
- Cassoulet (haricot bean stew) made with pork and duck from La Ferme Reilhes
Selection of local wines
To go with your meal, we offer a wide selection of wines coming mainly from producers of the vineyards of Gaillac, Minervois, Frontonnais, Buzet…
Few examples : Château Balsamine ou D’en Ségur pour les vins Tarnais, Château Pellehaut pour les Côtes de Gascogne, Château La Baronne pour le Corbière ...
Bookings for a private event
Cocktail dinner, company meal, farewell or birthday parties…Please feel free to get in touch with us to privatise the restaurant.
We can fit up to 40 sitting persons for a customised event.
