Poetry on the plates

Human cuisine that demands humility on the part of the cook as well as of the person who tastes the dish.

With many years spent abroad, Chef Jeremy Lasserre signs with his brigade a kitchen in which the primary desire is to highlight quality products.

Menus in three, four, five, six or more times aim to offer surprising alliances combining daring in combinations of tastes, correctness in flavors and skill in the play of textures for a special moment on the plate.

Proud of local production and eager to support it, we tend to favor short circuits. This is how we like to work with beef from Didier Mathieu, butcher in Encausse-les-Thermes or duck from Chez Daniel, poultry since 1964 in Saint-Gaudens.
The bread is made and delivered every day by Rudy Lasserre, brother of the chef and master baker at the Fournil d’Aspet.
Our ambition will be to one day be able to serve fruit and vegetables from the "Potager du Barry" in order to be able to offer our customers ultimate freshness, from the vegetable garden to the plate, including the kitchens of L’Hibiscus.

In the dining room

In the dining room, our butler Thomas and his right-hand man Bastien will guide you through the choice of innovative dishes and explain everything you would like to know about the secrets of the ingredients used for your greatest pleasure.

In this continuity, they will know how to guide you with passion through our handpicked wines, which will complete your break with us.

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