Sample menus for our table d’hôtes

At La Villa de Mazamet, every meal is a celebration of the seasons and the region. Our menus change every day, inspired by the freshest ingredients sourced directly from local producers and vibrant markets in Mazamet. Whenever possible, we buy organic and grow our own herbs and a small range of vegetables too.

Our cheeses all come from a wonderful fromagerie in the center of Mazamet, while our wines are exclusively from Southwest France, all within 90 minutes of La Villa. We take pride in serving meats and poultry sourced from the Tarn, ensuring quality and authenticity in every bite.

Explore the Seasons

Each season brings its own unique flavors and specialties to the table. These are a selection of dishes served at La Villa during the spring. Each day our menu changes to suit the available seasonal produce and may include other dishes than those mentioned above which we highlight to whet your appetite!

SPRING

If there is one thing that indicates spring has arrived here in SW France, it is the appearance of asparagus grown in the Tarn and nearby Aude; ‘gariguettes’ – a small variety of strawberries – start appearing late April along with variety of spring greens too.

Starters

• Velouté of asparagus
• Twice-baked Comté soufflé with a Gruyère cream
• Chicken liver parfait, pan grille, & chutney
• Carpaccio of beef, aged Parmesan shavings with basil olive & slow-cooked tomatoes

Mains

• Chicken & asparagus risotto, roasted asparagus tips
• Filet of beef en croûte, fondant potatoes, courgettes and tomatoes ala provencale
• Confit duck stack, mushroom, pine nut and sun-dried tomato with a Madeira sauce
• Filet of salmon, marinated with ginger, lime & coriander; new season potatoes

Desserts

• Chocolate and chestnut torte, brandy-soaked raisins and crème fraîche
• Mille-feuille of poached strawberries with a lemon cream
• Pavlova, whipped cream and exotic fruits
• Tiramisu with gariguette strawberries

SUMMER

An abundance of soft fruits fill the local markets: strawberries, raspberries, melons, plums, apricots and the beautiful local cherries.

Starters

• Vichyssoise with oven dried bacon
• Summer salsa of avocado, mango, red pepper, prawns, salmon, lime and coriander
• Endive, Roquefort, apple, celery and walnut salad
• Classic salad Lyonnaise

Mains

• Ballotine of chicken stuffed with sun-dried tomatoes, served with a saffron and tomato sauce
• Pan-seared and oven-baked duck breast, celeriac purée and dauphinoise potatoes
• Pan-seared cod on minted peas with broad beans
• Filet of beef en croûte, tomatoes and courgettes ala provencale, fondant potatoes

Desserts

• Lemon and almond torte with lemon cream and raspberries
• Baked peach with Amoretti served with marscarpone and a Gaillac Doux sabayon
• Salted caramel brownie and ice cream
• Summer berries with a vanilla sabayon

AUTUMN

When we see potiron (a small pumpkin-shaped squash) appear on the market, we know the season is changing; chestnuts will follow as will the king of mushrooms, from the Montagne Noire, the “cèpe”.

Starters

• Velouté of potiron
• Pan-seared scallops, new potatoes, lardons and tarragon
• Ricotta and Parmesan ravioli with a tomato and basil sauce
• Baked timbale of aubergine and goats cheese

Mains

• Classic bœuf Bourgignon, chive mash and honey-glazed carrots
• Pigs cheeks braised in Sherry with prunes; potiron purée and roasted parsnips
• Wild mushroom risotto with truffle oil
• Lamb tagine, roasted red pepper with couscous and apricots

Desserts

• Chocolate and caramel fondant
• Tonka bean-infused panna cotta with an apricot compote
• White chocolate and cardamon parfait, red fruit coulis and autumn berries
• Pain perdu (our take on bread & butter pudding) – with pain au raisins, orange zest & Grand Marnier with crème anglaise