Restaurant offering regional cuisine and meats with a good quality-quantity-price ratio.
The fame of Cathare, nestled in the heart of the town and away from the crowd, has not weakened. Besides, regular customers who rush there reflect the perpetual fondness for this restaurant. The regional cuisine prepared in a traditional way is really mouthwatering. You can let yourself be tempted by the specialties of the chef Patrick Robert, Maître Restaurateur, such as: Renversée of foie gras and caramelised apple as a starter, duck breast fillet with foie gras and its sorbet or the unmissable cassoulet. One of the highlights of the house is undoubtedly the excellent beef meat from Aveyron or Ariège, rigorously selected and grilled over a wood fire as desired. The veal is also from Aveyron and farm chickens from small local farmers. And before cooking, the chef presents you the meat, just to stir your appetite! Desserts are absolutely irresistible, like the homemade half-cooked chocolate cake and the chocolate marquise... this goes without saying. The quality-quantity-price ratio of the lunch menu is one of the best in the city.
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