English Menu – 2021

Fixed Price Menus

Lunchtime menu

Only served on weekday lunchtimes excluding bank holidays

1 starter and main course Or 1 main course and dessert


  • Summer sweet tomato tart with marinated anchovies … 14€
  • White garlic and almond gaspacho soup – served with fresh garlic … 14€
  • Traditional tomatoes from Bages with Burratina soft cheese and sage … 12€
  • Clams with thyme  … 15€
  • Small Catalan snails, grilled and served with garlic mayonnaise (the best way to try them!) … 16€
  • Semi-cooked Foie Gras with apricot jelly … 17€

Et notre cave à jambons (…plus)

  • MANGALICA  … 18€

For your convenience we do not flavour the bread with garlic but if you would like it please just let us know.

Main courses

  • Summer raw steak tartare with rosé Veal from the Pyrénées … 24€
  • Piece of steak (faux filet on the bone) cooked on the grill  … 30€
  • Slow cooked shoulder of lamb finished on the grill … 24€
  • Organic Guinea Fowl from Patrice EY in Toreilles, cooked in the style of Yaya Isabel … 24€
  • Burger of rosé Veal from the Pyrénées with fried foie gras … 29€
  • Raw chopped red Mediterranean tuna steak tartare with fried foie gras … 31€
  • Red Mediterranean tuna steak with fried foie gras … 31€
  • Turbot cooked on the grill with garlic and parsley dressing … 26€
  • Einkorn wheat Risotto with a whole de-shelled lobster flash cooked on the grill … 39€



  • Chocolate mousse (Brazilian 62% chocolate from Valrhona)
  • Pa d’Ou – traditional Catalan baked egg custard
  • Baba donut with passion fruit syrup, rum and maraschino cherry
  • Lemon meringue tart with iced basil cream
  • Crème brulée with verbena and iced honey cream
  • The original Peach Melba just as it was created by Auguste Escofier
  • Selection of seasonal mountain cheeses

Ice-creams or Sorbets of the day : 7€

Le Café Gourmand 11€

Dishes “Canaille” to pre-order

Veal shank with lentils (min 4 servings) …100€
Spit roast leg of lamb (min 4 servings) … 100€

And of course the classics – veal stew, lamb stew etc. Order two days beforehand.

Please ask about our takeaway dishes: paellas, fideua, black rice risotto etc…

The Bread: The important element of your meal is made by Henri POCH from the Convent Bakery in Ille sur Tet “The Best Bakery worker in France 2000” – also a fellow member of the white caps of Roussillon.

The Beef: Our beef is selected by the Guasch butcher and only sourced from French breeds (ie Charolais, Limousin, Aubrac, Blond d’Aquitaine).

Our dishes are only made on the premises