La Cigale

Peasant stew (e.g., garbure)

A hearty vegetable‑and‑pork soup rooted in rustic Occitan tradition, served as an opening course

Garbure Peasant Soup

Minestrone-like Occitan soup made from vegetables and pork, a recurring tasting course.

Daily Prix Fixe

Pick three courses but receive roughly 11 dishes — a generous, chef-driven journey through Occitan cooking

Spit-roasted meats

Succulent, slow‑roasted meats—such as aged duck—imbued with smoky depth from the live fire

Spit-Roasted Pork Neck

Pork neck cooked over live fire on the hearth.

Dry-Aged Rabbit in Red Wine and Garlic

Tender, deeply flavored rabbit braised in red wine with roasted garlic — rustic French cooking at its peak

Hyper-Regional Flatbread

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