Hotel du Centre et du Lauragais ***

All our dishes are prepared by a team of young dynamic cooks, enthusiastic and creative.
Of course, the traditional recipe, the inevitable Castelnaudary cassoulet with duck confit and pork sausage decorated, will delight you with its finesse.
Foie gras (half cooked or duo), Lauragais pigeon with porcini, veal kidneys with mushrooms , fish cooked in an incomparable way: la plancha ... have contributed to the reputation of the restaurant.
The warm welcome and the service will end up making your meal memorable!

- Cassoulet de Castelnaudary aux deux confits et sa salade de saison 19€

- Rognons de veau poélés, moutarde à l’ancienne et girolles 19,50€

- Pigeonneau du Lauragais, miel et romarin, croustillant de pomme de terre et cèpes 36€


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