Table d’hôtes



Breakfast and dinner are taken in the dining room or on the terrace. Guests at Les Heures Claires will enjoy carefully prepared home-cooked meals and all ingredients are, as far as is possible, organic, fresh, seasonal and from local suppliers. And with food comes wine: Cahuzac-sur-Vère lies at the epicentre of the Gaillac appéllation and there are no less than six organic / biodynamic wine growers within a few miles of the house.

The dining room
Gaillac market

A typical table d’hôtes dinner starts with aperitifs in the sitting room or out on the terrace followed by a first course – maybe a home-made soup, salad or pate. The main course is often a classic casserole such as coq au vin or boeuf bourguignon, with a sampling of local cheese before dessert – a fresh sorbet perhaps or a traditional English pudding. Finally there is a tisane to aid digestion. Helene likes to mine the world for her recipes with favourites from Boston, Persia, Milan, the Highlands of Scotland as well as local specialities or British classics.

Breakfasts are continental, with fresh bread and croissants fetched from the boulangerie down the road while still almost too hot to handle, served with home made jams and marmalade or local honey. Fruit, yoghurt and home made granola will set you up for a day’s walking, sightseeing or wine tasting. Packed lunches can be ordered the night before. Straightforward dietary needs (vegetarian / diabetic / wheat intolerance / lactic intolerance) can be catered for by prior arrangement.

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The pink garlic of Lautrec