Prawns
Tomato farce
Vichysoisse

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

MAINS

  • Chicken & asparagus risotto, roasted asparagus tips & a Parmesan tuille
  • Filet of beef encroute, fondant potato, courgette & tomato Provencal
  • Confit duck, mushroom, pine nut & sun dried tomato filo ‘aumonieres’ with a Madeira sauce
  • Filet of salmon, marinated with ginger, lime & coriander; new season potatoes
  • Roasted belly pork with a fricassée of mushrooms, artichoke hearts & chorizo

DESSERTS

  • Chocolate & chestnut torte, brandy soaked raisins & créme fraiche
  • 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
  • Pan-seared & oven baked Tarnaise duck breast, celeriac purée and dauphinoise potatoes
  • Pan seared cod on minted peas with broad beans
  • 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
  • Baked timbale of aubergine & goats cheese

MAINS

  • Classic bœuf Bourgignon, chive mash & honey-glazed carrots
  • 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!

Dining Overview

  • Breakfast
  • Dinner
  • Lunch
  • Wines

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