Burlats

Inveterate locavores Anne and Thomas Cabrol give absolute priority to ingredients sourced nearby and do their utmost to limit the establishment's ecological footprint. The kitchen makes the most of its surroundings, caught between the dry terroir of the Causse limestone plateaux, with its truffles and aromatic plants, and the humid Montagne Noire, rife with undergrowth treasures (berries, mushrooms, wild plants). Examples include their "bouillon de l'aurore", a root infusion with an aromatic bouquet and incomparable freshness derived from 35 plants and flowers; the Montagne Noire trout macerat

Adelaide and her cooking have taken up abode in the old village school, whose playground doubles as a summer patio. The chef enjoys adding spices and aromatic herbs from distant lands to her culinary repertory. Smiling welcome.

The market-fresh menu demonstrates deep respect for the seasons and a desire to highlight the work of local producers. Healthy appetites are encouraged and appreciated and the front-of-house team is pleasantly attentive. Its enduring popularity with the locals says it all!

In this pretty village known for its pink garlic, an old stone building plays host to two dining rooms, a patio and a lounge with a wood fire crackling in a cast-iron stove. The hardwood floors, exposed stone walls and timber ceilings foster a cosy atmosphere. In the kitchen, Lydia Darasse and Thomas Massoutier serve up modern dishes, centred on fresh produce, sourced both locally and further afield: battered and fried soft-boiled egg, parsnip purée, button mushrooms and meurette sauce; seared scallops, saffron orzo risotto, lobster bisque and bottarga.