Come and enjoy the fruits of Autumn harvest with a classic Aveyron Autumn menu that can optionally be paired with some fabulous and relatively unknown Gaillac wines.
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Amuse
Rillettes
Duck & belly pork slow-cooked in Gaillac white wine and juniper
Starter
Velouté de champignons
A wild mushroom cream thickened with toasted sourdough bread and dill
or
Aveyron Salad
Lamb’s lettuce, toasted walnuts, roquefort cheese, smoked lardons and slow roasted tomatoes sprinkled with rose garlic
Palette Cleanser
Framboise royale
Intense raspberry sorbet with a splash of Gaillac bubbly
Main Course
Aubrac Daube
Thick pieces of local beef, marinated for 24hrs in Gaillac red wine, garlic and herbs and then slow cooked. Served with traditional Aligot
or
Espelette Tuna
Marinated fresh tuna steak with a Gaillac rosé, tomato and olive sauce served with Les Frites Maison
or
Poivrons Farcis
Spiced rice and fig stuffed bell peppers with marmalade, honey and goats cheese toasts
Squeaky french beans with sun blush tomatoes and shallots for the table
Cheese
Aveyron Cheeseboard
Roquefort from Aubrac, and from closer to the Pyrenees, a lovely so Ossau Iraty with fruit jelly
Dessert
Pot au chocolat
Dark chocolate with a hint of Armagnac. Lavender finger biscuits.
or
Le Clafoutis aux cerises
Part tart, part pie with Kirsch soaked cherries and Marc de Bourgogne cream
£42.50