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“GOURMAND” RESTAURANT
Photo1 fourche From Garden to Table

Every evening (except wednesday), upon reservation, Philippe and Andonis propose a single daily menu full of southern flavours and local products for Slow Food dining. The menu includes "amuses bouche", a starter, main course, cheese plate and dessert and costs 38 euros per person.

The recipes and service are inspired by their travels and experience of restaurants around the world. Each winter Andonis refreshes his range of recipes to offer you a gastronomic experience.

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!!

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Breakfast Photo petit-déjeuner

The best time of the day:  a beautiful morning on the terrace or in the cosy glazed dining-room with its view over the endless fields and hills.

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

What could be better than waking up to the smell of home-baked bread, croissants, pain au chocolat ...  But those who prefer a salty breakfast can also find eggs, cheeses and ham on the buffet.

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

Here is the cuq en Terrasses version of Carrot Cake, enjoy!!

180ml vegetable oil

270gr brown sugar

3 eggs

400gr grated carrots

1 cup grated walnuts or macadamia nuts or pistachios

0,5 cup raisins/cranberries

400gr flour

½ ts soda

½ ts baking powder

2 ts of a combination of powdered cinnamon, cardamom and vanilla

For the icing (1,5 times if using it as a filling too!)

80gr butter at room temperature

240 gr cream cheese

1ts lemon zests

220gr icing sugar

Mix the oil, sugar and eggs in a blender.  Add carrots, nuts, raisins, soda, baking powder, spices and flour.  Mix well.

Put in a buttered and flowered baking dish and cook for approx. 50 mins at 175°C.

Let it cool completely.

Prepare the icing; mix the cream cheese with the butter and the lemon zest's.  Add slowly the sugar.

Cut the cake in two or three layers.  Spread with some icing.  Put it back together and cover the whole cake with icing and chopped nuts.  Let it rest in the fridge before serving.

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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DEMEURE DE CHARME ET 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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