Hôtel Horizon 117
Av. Charles de Gaulle. 09190 LORP SENTARAILLE
Starters
Marbled beef cheek with foir gras, salt flower and mesclun
Ballotine of guinea fowl with figs, autumn salad
Wafer on citrus tones, trout marinated gravlax, citronion cream
Creamy green asparagus soup, organic slow-cooked egg, served with asparagus and parmesan flakes.
Main courses
Roast lamb from the Pyrenees cooked in a herb crust, served with seasonal vegetables.
Free-range veal fillet served with morel mushrooms from the local mountains and a Couseran-cheese gratin.
Grilled rib steak served with fromage blanc tartare sauce, and stir-fried seasonal vegetables.
Sétoise monkfish stew served with julienned vegetables.
Cheeses
Cheeseboard with a selection of local cheeses
Fromage blanc panna cotta with a raspberry coulis
Desserts
Garriguette strawberry and crunchy biscuit dessert served with Baurre creamy yogurt and sorbet.
Exotic Ariège millas (millet-flour pancake) flambé, served with sorbet.
Baba soaked in citrus infusion, served with mango sorbet and a white rum mousse.
Crispy “Michel Cluizel” chocolate dessert, served with dulce de leche ice-cream.
Caramalized mango and lime tarte tatin served with sorbet.
Efficacité énergétique
Protection de l'eau
Réduction du gaspillage
Approvisionnement Durable