Lauragais on your plates to celebrate Easter? It's possible ! Le Comptoir d'Isatis offers you a tailor-made menu that honors our local producers.

Aperitif: Duo of sandwiches

Toast of butter with garlic and thyme & Toast of vegetable pâté of carrot and poppy seeds.

Support : Gaillacoise method of Domain of Labarthe (Gaillac) plain or in kir.

Comptoir d'Isatis products:

Starter: Lauragais egg

Let yourself be tempted by the daring combination of your Lauragais lentil salad with a poached egg.

Support : The Great Leap of Domaine Delmas (Limoux). With the woody notes of a new oak barrel to rediscover the undergrowth.

Comptoir d'Isatis products:

How to make a poached egg

  • Crack your egg gently into a bowl containing vinegar
  • Leave to marinate for 3 minutes, this is what will allow the egg to cook without scattering.
  • Bring the water almost to a boil. It should be simmering but not boiling heavily.
  • Whisk the water to create a whirlpool then gently lower the egg into the whirlpool. Let cook 3-4 minutes.
  • Scoop out the egg using a slotted spoon and drain.

Course: Walk in the Forest

Beef stew with fresh egg pasta and small vegetables (carrots and mushrooms).

Comptoir d'Isatis products:

Dessert: Surprise White Nest

Meringue with heart of spread (hazelnut, almond, chocolate, chestnut or jam).

Suggestion : For more indulgence and to find the flavors of Easter chocolate eggs, mix the different spreads

Support : Late Harvest of Capdepon Estate (Limoux).

Comptoir d'Isatis products:

  • Aude hazelnut and chocolate spreadAlain Dedies (Villesèquelande).
  • Sugar-free and oil-free spreads Delisan (Bram), hazelnut & carob flavors, almond & hazelnut praline, almonds & cocoa.

nest meringue recipe

  • In a mixing bowl, place the egg whites (allow 2 eggs per person). Heat a pan of water, then place the bowl in it.
  • Add the sugar and cook in a bain-marie. Whisk until mixture is hot.
  • Remove the bowl from the heat and continue whipping until the preparation has cooled (about 5 minutes).
  • Make 4 meringue nests on a sheet of parchment paper.
  • Bake at 100°C for 2 hours.
  • Let cool on rack.