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La Cigale
This is a prix‑fixe tasting menu experience. Dishes change daily but typically include peasant stew, spit‑roasted meats, oysters, flatbread, and seasonal vegetables.
Garbure Peasant Soup
Daily Prix Fixe
Spit-roasted meats
Spit-Roasted Pork Neck
Dry-Aged Rabbit in Red Wine and Garlic
Hyper-Regional Flatbread
Peasant stew (e.g., garbure)
A hearty vegetable‑and‑pork soup rooted in rustic Occitan tradition, served as an opening course
Minestrone-like Occitan soup made from vegetables and pork, a recurring tasting course.
Pick three courses but receive roughly 11 dishes — a generous, chef-driven journey through Occitan cooking
Succulent, slow‑roasted meats—such as aged duck—imbued with smoky depth from the live fire
Pork neck cooked over live fire on the hearth.
Tender, deeply flavored rabbit braised in red wine with roasted garlic — rustic French cooking at its peak
Live-fire-baked Occitan flatbread, a staple of the rotating tasting menu.
Pork Sausage with Wild Nettles
House-made sausage paired with foraged wild nettles — earthy, porky, and unmistakably hand-crafted
Oysters
Fresh oysters served early in the sequence, offering briny contrast to the hearth‑driven fare
House‑made pork sausage or blood sausage with apple
Rich, savory sausage—sometimes blood‑based—paired with apple, showcasing nose‑to‑tail cooking
Apples Seared with Foraged Fennel Pollen
Seared apples with fennel pollen foraged from down the street.
Peasant Broth
A humble, warming pot of beans and whatever seasonal vegetables the kitchen has — simple and deeply nourishing
Fougasse flatbread
Thin, wood‑fired flatbread flecked with pork‑confit remnants for smoky, savory crunch
Roasted Chanterelles with Herbs
Wood-fired chanterelle mushrooms with fresh herbs — the smoke elevates already extraordinary fungi
Duck “demi‑deuil” with black truffle
Duck prepared in the Occitan demi‑deuil style—black truffle slices under the skin—roasted over coals
Rabbit saddle stuffed with pork belly and chestnut
Rabbit saddle filled with pork belly and chestnut, slow‑cooked on a spit over wood fire
Steamed Mussels and Clams
Based on 54 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.