AUBERGE DE COMBES

Jean-Marc Bonano has a talent that never deceives anyone. This chef of Italian origin mixed with Andalusian blood, trained in the culinary arts in Carcassonne, looks great and has more than one knack to his credit. Not far from Lamalou and Hérépian, Combes is the meeting place for gourmets who, as soon as they arrive in this peaceful pocket village, see their five senses boosted: medium mountain scenery (Le Caroux), panoramic views of a valley with generous nature, appetizing smells that titillate the nostrils and reading an attractive map. Among the proposals: game soup; arugula salad and fennel salad with lemon oil; chicken egg in a pan on toasted toast, a few ceps and heart of sucrine, cep vinaigrette; slices of half-cooked foie gras on the embers of vine shoots, onion confits with grenadine, snack bread; on a saucepan toast, roasted goshawk breasts with garlic and juniper, cep caviar, grenache carcase juice; freshly marinated salmon with herbs, beetroot sauce; and a succulent "red fruit" dessert like a yogurt. The place, bathed in light, breathes the happiness of a cuisine prepared with refinement and love.