Montauban. In the place of the hut we know how to make white butter …

Spring break in Montauban, the capital of Tarn et Garonne. Planted on the shores of Tarn, the restaurant Le fil de l’eau is the domain of chef Jean-François Pech, master of the restaurant. A delicious tail from Michelin rewards a “ excellent regional gourmet cuisine, decorated with some personal touches “or “A refined and warm kitchen Says the company’s website.

So on this hot May evening, dinner on the shores of the Tarn, just to see if Jean-François Pech’s kitchen is like that. refined that warm.

Let’s move on to the decor, which is quite sad. And since the clientele is not very big this Friday night, the atmosphere lacks a little warmth …

There is no evening menu. The menu certainly offers the inevitable Castelnauray hut, the chef’s specialty. Given the heat, we prefer to choose brill with white butter. Well we will not be disappointed! This flat fish has lean meat, similar to that of turbat. Perfect cooking that white butter – achieved to perfection – accompanies in the supreme way. Worthy in every way to Clémence Lefeuvre, the woman from Nantes who invented the recipe. Pleasant surprise to enjoy this sauce at Quercy vendin’s place

For dessert, a “strawberry cracker, whipped white chocolate and basil ganache” happily closed this Montalban meal.

Half a bottle of Jurançon from Domaine Clos Lapeyre 2020 accompanied the meal. Jean-Bernard Larrieu produces a wine with a sharp sensation in the mouth with lots of freshness, fruit and a pleasant note of minerality at the end. Great success of the Gros Manseng grape variety.

PLG

14 Quai du Dr Lafforgue 82000 Montauban. Such. 05 63 66 11 85
Closed on Sunday and Monday

Photo: DR
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