LA MANDRAGORE
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Atmosphere 1930 in this very simple house in old Castres, jazzy music, refined decor (chandeliers on tables) and little details that make the difference, are the keywords of this restaurant where you can serve the wine as you go along, next to the dish, including sweet wine with dessert. Class bets following the menus made by Conservators Pascale Whom and Jean-Pierre Damascus: traditional cuisine of very good taste with a touch of exoticism: ginger shrimp, fresh fatty liver sauce sweet sauce, pavé salmon, sausage and Parmesan, white truffles, creamy Risotto gold, and finish crunchy chocolate. The card changes every four months as by magic, probably due under this mandragore…
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