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Serge Latour could have just stayed a simple hotel keeper... but this craftsman with
taste chose to share his "table" with elegance and refinement throughout the seasons.
The cooking is just right, the marrying of products intelligent and tasty,
The regional menu is labelled "taste and tradition" such as the salad in season with ham of duckbreast and foie gras, the Commingeois cassoulet au confit prepared in the "Serge Latour" manner, and the ice cream made from farm milk and jam...
The seasonal goodies with their well "anchored" traditions. "The seasonal goodies" propose a varied palette such as duck foie gras with lillet sweet wine and artichoke salad, a filet of "black Bigorre" pork, with a liquorice sauce and for dessert pear and passion fruit Charlottine.
Land, sea and fantasy : in other words, a menu that evolves with the seasons, products and ideas, served to all at the table... To be shared
The seasonal goodies with their well "anchored" traditions. "The seasonal goodies" propose a varied palette such as duck foie gras with lillet sweet wine and artichoke salad, a filet of "black Bigorre" pork, with a liquorice sauce and for dessert pear and passion fruit Charlottine.
Land, sea and fantasy : in other words, a menu that evolves with the seasons, products and ideas, served to all at the table... To be shared
festive... the meal is a party.
The Slate proposes products from the market.
The luncheon menu with it's starter, dish of the day and dessert is served every day except Sundays and Bank Holidays
The Slate proposes products from the market.
The luncheon menu with it's starter, dish of the day and dessert is served every day except Sundays and Bank Holidays
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From the starter to the dessert, everything is subtile, refined, vivid...
Our carefully selected wine list is a guarantee of quality and an invitation
for a "gourmet" experience.
Classified 2 chef's hats in the Gault & Millau Guide and 3 dishes in the Hubert Guide.
