– Meals –

The Clos des Coustoulins is all about taking the time to step back and enjoy the simple things in life together. Reconvene in the summer kitchen to enjoy snacks and meals, complemented by exceptional regional wines that Armelle and Fred will introduce you to throughout the week. A winegrower will join you in your winetasting experience over dinner one evening to speak passionately about his work. On a different evening, a renowned local chef will serve up some absolutely delicious Mediterranean cuisine, followed by a performance by musicians who will entertain you for the rest of the night. 
Each lunch and dinner will include an aperitif, a starter, a main, cheese and dessert.



Suggested menus during the stay (this varies according to the vegetables picked from the garden each day)

  • Saturday (upon arrival) 
     Dinner : 

    Aperitif: Appetisers accompanied by a Terrasses du Larzac wine
    Duck breast cooked ‘à la Clos des Coustoulins’ and accompanied by sautéed Ratte potatoes
    Cheese Board
    Peach crumble
  • Sunday : 
    Lunch : 

    Courgette Taggliatelle salad with grilled halloumi and cherry tomatoes 
    Cheese Board

    Fruit selection
    Dinner :

    Aperitif: Mussel Brasucade accompanied by a white wine tasting 
    Seasoned fish skewers with a mushroom risotto 
    Chocolate pastries 
  • Monday : 

    Chicken salad with grilled peaches, topped with feta cheese
    Cheese Board 
    Melon Slices
    Dinner :
    ‘Make your own’ wood baked pizza and salad
    Green Salad from our vegetable garden 
    Mini fruit salads seasoned with herbs
  • Tuesday :
    Lunch :

    Einkorn wheat salad accompanied by grilled vegetables and goat’s cheese
    Fillet of veal from Aveyron
    Cheese Board 
    Strawberry salad and orange jelly 
    Dinner :
    Aperitif: Tapas with homemade sangria
    Beef tournedos with potato galettes
    Cheese Board
    Homemade lemon tart 
  • Wednesday :
    Lunch :

    Tropical prawn salad with pineapple and a sprinkle of coriander 
    Salmon Rillette 
    Cheese Board
    Fruit Selection from the local market
    Chef evening : 
    Surprise dinner prepared by a chef
  • Thursday :
    Lunch :

    Special Clos Salad with mixed vegetables
    Sausages grilled using wood from the vines
    Homemade ‘Fromage blanc’ with red fruit coulis 

    Dinner :
    Aperitif: Appetisers accompanied by a regional wine
    Stuffed vegetables from the garden
    Cheese Board
    Strawberry tiramisu 
  • Friday :
    Lunch :

    Piperade of aveyronnais hams
    Cheese Board
    Various sorbets
    Dinner :
    Aperitif: Mojito evening
    Filet mignon served with aubergine and vegetables from the Clos “à la plancha “
    Cheese Board
    Chocolate fondant tart

Breakfast each day is made up of a selection of the following: fresh bread, homemade jams, homemade brioche or cakes, pastries, fresh eggs from the hen-house, tea or coffee, fruit, fruit salad and home-made yogurts 

Snacks include a variety of homemade biscuits: cookies, langues de chat, shortbread etc.