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“GOURMAND” RESTAURANT
Photo1 fourche From Garden to Table

Each evening (except wednesday in april, may, september and october), upon reservation, Philippe and Andonis propose a unique menu full of southern flavours and local products for Slow Food dining. The menu includes two "amuses bouche", a starter, main course, cheese plate and dessert and costs 37 euros per person.

The recipes and service are inspired from their travels: each winter Andonis the Greek refreshes his range of flavours and his warm hospitality to offer you a gastronomic vacation.

His cooking features local products with the light tastes and flavours of home-grown  vegetables, wine sauces, aromatic herbs. Enjoy subtle harmonious flavours from authentic ingredients.

After dinner, Andonis plays the pianola in the dining-room and delights you with his rich baritone ... He will be more than happy for you to join in!!

Photo2 fourche Photo3 fourche
Breakfast Photo petit-déjeuner

The best time of the day:  a beautiful morning on the terrace or in the cosy dining-room with its seven tables and relaxing decor of linen table-cloths and stone-walls decorated with 19th century water-colours, restored by Philippe.

Bread and Butter Pudding with fresh fruit and caramel, cereal, muesli with dried fruits, yoghurt, freshly-squeezed orange juice are all home-made.

In the morning Philippe and Andonis greet you as old friends and propose a real breakfast of fresh home-baked bread, croissants, pain au chocolat ...

Gourmet Cookery Classes

Further to requests from our regular guests, we have set up cookery courses for small groups (maximum 8 participants).  The lessons will enable participants (amateur cooks and also companies who wish to organise special events) to learn how to prepare our most popular dishes and how to reproduce them at home using non-professional equipment.  Visits to local markets, cheese-makers and vineyards will also be proposed.  The content of the lessons will be defined with the participants to include varied subjects such as preparing and serving foie gras, vegetarian cooking, Greek dishes, jam-making, brunches, gourmet buffets, ...

cooking class

Today’s Recipe

Sping has arrived and it is the asparagus season, so we have decided to share with you a simplified version of one of Cuq en Terrasses classic recipes:

Warm asparagus with smoked salmon and Hollandaise

Ingredients for 6: 175 gr butter, 4 egg yolks, 6 eggs, Juice of a Small lime or lemon, 24 asparagus spears

240 gr of smoked salmon, shaved parmesan and chopped parsley to serve, extra butter for the poached eggs

 Put the egg yolks in a saucepan and add a couple of tablespoons of water. Place over a very low heat and whisk until it becomes foamy.  Continue to whisk until the whisk leaves a trail.  Start adding the butter cut into Small pieces.  Wait until the first piece melts before adding the next one.  Once the butter has been added continue to whisk for another minute.  Add the juice some salt and pepper. Cover with cling film and put aside.

 Cut a 25x25cm piece of cling film.  Brush it with butter. Place it on top of a small bawl.  Break an egg in the film and bring the edges back to form a little bag with the egg inside.  Once this has been done with all the eggs, fill a medium size saucepan with water and bring to the boil.  Add the little bags with the eggs and let them cook for 4 minutes.

Bring a large saucepan to the boil (lightly salted).  In the meantime peel the tough part (bottom part) of the asparagus. Add the asparagus and cook for 4 minutes.  Drain and dry.

 Divide the asparagus and smoked salmon among six serving plates.  Add the poached egg over the top.  Spoon on the hollandaise, top with shaved Parmesan and sprinkle some chopped parsley.

Bon appetit!!!!

A Selection of our Delicacies
• Timbal of Avocado, Peppers and Smoked-salmon with Horseradish  plats-timbale-avocats.jpg
• Rabbit in herb aspic with red onion marmalade  plats-gele-de-lapin-aux-herbes.jpg
• Courgette, herb and feta cheese Tart with Mâche salad  plats-tarte-au-courgettes.jpg
• Round Nicoise Courgette stuffed with Veal, served in an egg and lemon sauce  plats-courgette-de-nice-farcie.jpg
• Sautéd Chicken with citrus, ginger and coriander sauce, chicory with orange  plats-poulet-saut-sauce-agrumes.jpg
• Filets of Red Mullet with lemon sauce, glacé carrots and leeks in cream  plats-filets-de-rougets.jpg
• Kebabs of local Duck with mild spices plats-brochette-de-magret.jpg
• Tajine of Veal with fresh baby vegetables  plats-tajine-de-veau.jpg
• Filet of Hake with anchovy and orange sauce  plats-filet-de-colin.jpg
• Red-fruit soup and gardens rosemary ice-cream  plats-soupe-de-fruits-rouges.jpg
• Strawberry and White Chocolate Cheesecake  plats-Cheesecake-aux-fraises-et-chocolat-blanc.jpg
• Roasted Figs with almonds and caramel  plats-figues.jpg

 

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HOTEL RESTAURANT CUQ EN TERRASSES - Cuq le Château - 81470 Cuq Toulza
Tel. : +33 (0)5 63 82 54 00 - Fax : +33 (0)5 63 82 54 11 - info@cuqenterrasses.com
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