Our breakfasts are hearty and fulfilling with homemade bread, muffins and jams, fresh fruits, juice, yoghurt and a piping hot ‘bol de cafe au lait’ or a large ‘cuppa’.
Our dinner service (table d’hotes) is a popular addition to the services we offer at Mas Tolosan. Thierry creates his dishes with true French passion. He uses only local produce to prepare his take on typical dishes from the South of France. The dinner menu is put together according to the season and changes everyday. Only the freshest ingredients will be used in Thierry’s mouthwatering dishes. Enjoy a wonderful 3-course meal accompanied with the perfect bottle of local wine whilst the sun is setting over our fragrant garden.
Thierry worked in the restaurant business in his youth, and still loves to cook and prepare unusual and delectable dishes. He is an open-minded chef, constantly on the look out for new cooking techniques or asking the professionals for advice and ideas.
The Mas Tolosan Menu generally consists of a salad as a starter accompanied with layered zucchini and cod cream, or a parcel of tomato, goats cheese, cured ham and olive paste, or a small toast with warm cheese and tomato.
For the main course Thierry puts his heart and soul into the dish which can be the famous gardiane de taureau de Camargue AOP (this is a typical stew from our region made with the meat from the AOP graded black bulls, red wine and secret spices), confit leg of duck or deliciously spiced duck breast, leg of rabbit in a tapenade (black olive paste) sauce, a gratin of salmon and seafood, calamari in a provincial sauce are the specialties of the house.
Cille is allowed into the kitchen to help with the desserts. Your meal will finish with a sweet treat such as crème brulee infused with lavender, a tiramisu with red fruits and ginger snaps, succulent tarte tatin (French apple pie) or a slice of mocha chocolate cake.
If you would like to try Thierry’s cooking, feel free to make suggestions for what you prefer (meat, fish, vegetarian or other) or let us know of any dietary requirements.
Our wine list incorporates the best our region has to offer. Your host spent many hours doing his research and tasting his way to the perfect wines to go with his palatable menu.
Sample Dinner Menu
- Tarte du jour avec salade (tart with local vegetables in season)
- Acra of Brandade (fritters made with cod paste – speciality from Nimes)
- Assiette Camarguaise (homemade terrine, saucisson of black bull, salad)
- Gardiane de Toreau AOP (stew of black bull and red wine – speciality of Camargue)
- Gratine de la mer (vegetable and seafood gratin)
- Confit de Canard (duck leg prepared as South Western French speciality)
Main courses are served with trio of rice from Camargue, seasonal vegetables or ratatouille.
- Tarte Tatin
- Crème Brulee à la Lavande
- Fondant au Chocolat