Villa Pinewood

Inveterate locavores Anne and Thomas Cabrol give absolute priority to ingredients sourced nearby and do their utmost to limit the establishment's ecological footprint. The kitchen makes the most of its surroundings, caught between the dry terroir of the Causse limestone plateaux, with its truffles and aromatic plants, and the humid Montagne Noire, rife with undergrowth treasures (berries, mushrooms, wild plants). Examples include their bouillon de l'aurore, a root infusion with an aromatic bouquet and incomparable freshness derived from 35 plants and flowers; the Montagne Noire trout macerated in wild fig oil, served with a fragrant myrtle sabayon; or whole-roasted pigeon from Mont Royal farm, flambéed with woolly-pig bacon. Throughout the meal, the chef shares the story of his creative culinary universe, by means of a screen presenting his producers and foragers. Remarkable food and wine pairings.