Seasonal, locally sourced and fresh - the three key ingredients in our menus here at La Villa de Mazamet.
Our menus change daily and feature ingredients we buy direct from local producers and markets in Mazamet and surrounding areas. Where possible, we buy organic (in France “Bio”) and grow our own herbs and a small range of vegetables too.
Our cheeses all come from a wonderful fromagerie in the centre of Mazamet and our wines are all from SW France with 90 mins of La Villa. All our meats & poultry are from the Tarn.
Click on the seasons below to view a selection of our dishes included in our menus:
If there is one thing that indicates spring has arrived here in SW France is the appearance of asparagus grown in the Tarn and nearby Aude; ‘gariguettes’ – a small variety of strawberries start appearing late April and a wide variety of spring greens too.
STARTERS
Velouté of asparagus
Twice-baked Compté soufflé with a Gruyére cream
Oeufs en concotte
Chicken liver parfait, pan grille, & chutney
Carpaccio of beef, aged Parmesan shavings with basil olive & slow cooked tomatoes
Mille feuille of poached strawberries with a lemon cream
Limoncello parfait with fresh raspberries
Pavlova, whipped cream and exotic fruits
Tiramisu with gariguettes strawberries
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!
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 & chives
Summer salsa of avocado, mango, red pepper, prawns, salmon, lime & coriander
Endive, Roquefort & walnut salad, with apple & celery
Goats cheese & red onion tartlete, served on a bed of rocket & cherry tomatoes with a balsamic glaze
Classic salad Lyonaise
MAINS
Ballotine of chicken stuffed with sun dried tomatoes, served with a saffron & tomato sauce; wild rice; petit pois & carrots
Filet mignon of pork served on a bed of braised Puy lentils with a red wine reduction
Filet of beef encroute, tomato & courgette Provencal, fondant potato
DESSERTS
Lemon & almond torte with lemon cream & raspberries
Baked peach with Amoretti served with & marscarpone & Gaillac Doux sabayon
Lemon Posset & seasonal berries
Salted caramel brownie & ice cream
Summer berries with a vanilla sabayon
These are a selection of dishes served at La Villa during the summer. 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!
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
Tomato farcée – basmati rice, carrot, courgette & peas with a rich tomato sauce
Pan seared scallops, new potatoes, lardons & tarragon
Ricotto & Parmesan ravioli with a tomato & basil sauce
Pigs cheeks braised in Sherry with prunes; potiron purée & roasted parsnips
Wild mushroom risotto with truffle infused oil
Lamb tagine, roasted red pepper stuff with cous-cous & apricots
DESSERTS
Chocolate & caramel fondant
Tonka bean infused panna cotta with an apricot compote
White chocolate & cardamon parfait, red fruit coulis & autumn berries
Raspberry clafoutis
Pan perdu (our take on bread & butter pudding) – with pain au raisins, orange zest & Grand Marnier with a crème Anglais
These are a selection of dishes served at La Villa during the autumn. 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!
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