Table d’Hôtes

Half board, regional gourmet home cooking

LA VIGNE ET LE BLE Jean Brice et Fréderique Peter Rue Gérard Roques 81630 SALVAGNAC (+33) 5 63 33 23 78 (+33) 6 80 66 52 58

The meals are prepared with seasonal vegetables together with local regional products, coming mostly from organic origins.

Here are some examples

Starters :
Salade au magret de canard gras fumé (par mes soins)
Salade a la truite fumée (par mes soins)
Melon de Pays, jambon des Monts de Lacaune, vin de noix
Soupe à la tomate froide, pimprenelle
Soupe de potimarron et grattons de canard
Foie gras mi-cuit au vin doux de Gaillac (pour les menus gastronomiques)

Dishes :
Pintade farcie sauce aux cèpes
Lapin de Salvagnac à ma façon
Rôti de cochon des Monts de Lacaune
Magrets de canard à la cerise, aux coings…selon saison
Poulet de la ferme d’à côté au Mauzac
Veau du Ségala aux chanterelles

Deserts :
Glaces et biscuits maison
Gâteaux au chocolat Valrhona
Crèmes, flans, vanille, citron, brûlée…
Tartes aux fruits de saison

I have fond memories of my childhood in the Tarn, particularly of the delicious home cooking shared at family mealtimes.

Our region offers a wide variety of quality produce. We cook with organic veal (which has the «Nature et Progrès» label), local lamb, farm-reared chicken and traditonal duck of the southwest. Fine cheeses, full of character, should be added to this list. Our fruit, vegetables, jam, sugar, flour and lentils also come from organic sources.

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The menu varies according to the season and whether the meal is based on a theme. Here are some of the delicacies you are likely to enjoy :Local charcuterie, since «tout est bon dans le cochon» (every part of the pig is good for eating) e.g. le melsat, la bougnette, le boudin galabar and le foie sec (or «fetge» in Occitan, dried liver) which is fried until golden then mixed with radishes, onions and vinegar. The great French writer on gastronomy, Curnonsky, described this recipe as «bon éperon à boire» (something that will spur you on to take a glass or two) – it is a dish not intended for those with delicate stomachs!

Fattened duck (le canard gras) of which there are many forms : magrets (duck breast), confits (traditional duck), rillettes (pâté of duck meat flakes) and especially select duck offal – heart, gizard and liver. Ah! There are so many ways of preparing foie gras (duck liver) … fresh, pan-fried with capers, with broadbeans and asperagus tips, with quince, with apple, lightly cooked in a terrine with whole salt crystals and just a little white pepper, wrapped in a cloth and cooked in stock, and so on and so forth. and more :

Cèpe mushrooms from the Sivens forest (known as the ‘cep’ or ‘penny bun ‘in English). Ah! Le cèpe, a veritable institution that gives rise to lies, gossip, fierce arguments or absolute secrecy during the mushroom season.

Réalmont pigeon.Maman Simone’s tripe dish, prepared Mazamet style.Wild or domestic rabbit.Pink garlic from Lautrec.Le respountsous (tamus communis), a wild plant that grows by the roadside in early spring. It can be eaten raw (in a salad) or cooked before being added to an omelette …. is it just bitter or is it a great delicacy ? It was known as «the battered wives’ plant» because of its proproperties in healing bruises when applied as a poultice.Le millas, based on cornflower and eaten during winter.Local biscuits, waffles and buns such as the croquant and the curbelet from Cordes, the gimblette from Albi, Easter aniseed cake, les navettes and le petit janot.The amazing choice of Gaillac wines.Tarn beers, some of which are farm-brewed.