Restaurant
We will be reopening on 10 April 2020 with another fabulous Easter Menu... please ensure that you call us closer to the time to reserve a table or that you email us at info@hostellerie-les-magnolias.com.
OPENING HOURS:
Saturday evening and Sunday lunch:
Semi-Gastronomic cuisine at our Restaurant
Tuesday to Friday lunch and dinner:
Menu du Jour and Menu du Soir at our Bistro
Sunday evening:
Menu to be determined in 2020!
All our meals are served in our medieval dining room, our Bistro or at one of our beautiful outdoor terraces.
OPENING HOURS:
Saturday evening and Sunday lunch:
Semi-Gastronomic cuisine at our Restaurant
Tuesday to Friday lunch and dinner:
Menu du Jour and Menu du Soir at our Bistro
Sunday evening:
Menu to be determined in 2020!
All our meals are served in our medieval dining room, our Bistro or at one of our beautiful outdoor terraces.
The chef...
Chris Mathias was born in the United Kingdom and grew up in Essex before moving to Toronto at the age of 14. He has over 30 years of international restaurant and cooking experience, 13 of them spent living in France. He has also lived and worked in Ireland, Switzerland, Italy, Spain, England and Canada ! From dishwasher busboy at the age of 16, he worked his way up the kitchen and restaurant world to eventually own two successful restaurants, in Toronto and Paris. Some of his more recent roles have included Head Chef/Manager Cote de Bœuf, Toronto ; Head Chef/Owner Chair de Poule, Paris ; Food Buyer/Manager Artisan Foods, Paris, France/Dublin, Ireland; Chef Express Bar, Paris. He is familiar with the South West of France and is an enormous fan of its rich produce and traditional cultural style. His extensive knowledge of both classic and modern French cuisine is complemented by his strong endeavour to use seasonal ingredients only and when possible bio ! He also likes to cook lighter meals for the more health and sport conscious and so his menus will feature some fresher options too. One of his objectives is to get to know as many local producers as possible, from cheese to charcuterie, meats and vegetables. Our clients can look forward to some of his very own charcuterie production !
Chris’s impressive and diverse talents span wider than the kitchen and the restaurant…one of his other great passions is cycling. In between his various cooking adventures he competed in cyclocross and is also a strong BMX and road cyclist… he says that his interest in competitive cycling was inspired by all the nice French girls that ran up to kiss the winner after the race. He continues to love to cycle. He has worked as a bike mechanic (of course… !) and so will also be helping Cycling Magnolias enrich the experience of its cycling clients when he can…
His love for cooking and cycling and his appreciation of the authentic Aveyron make Chris a natural fit for Les Magnolias! He is very much looking forward to the challenge of delighting our clients with his dishes and style of cooking.
Other interesting facts about Chris…
- He worked at the Rungis market in Paris for 3 years as a consultant to food buyers
- He travelled the circumference of the USA on a restored 1964 Lambretta scooter
- He is already familiar with the South West of France, loves its natural beauty and looks forward to getting to know it even better on a bicycle !
- He speaks English and French
Chris Mathias was born in the United Kingdom and grew up in Essex before moving to Toronto at the age of 14. He has over 30 years of international restaurant and cooking experience, 13 of them spent living in France. He has also lived and worked in Ireland, Switzerland, Italy, Spain, England and Canada ! From dishwasher busboy at the age of 16, he worked his way up the kitchen and restaurant world to eventually own two successful restaurants, in Toronto and Paris. Some of his more recent roles have included Head Chef/Manager Cote de Bœuf, Toronto ; Head Chef/Owner Chair de Poule, Paris ; Food Buyer/Manager Artisan Foods, Paris, France/Dublin, Ireland; Chef Express Bar, Paris. He is familiar with the South West of France and is an enormous fan of its rich produce and traditional cultural style. His extensive knowledge of both classic and modern French cuisine is complemented by his strong endeavour to use seasonal ingredients only and when possible bio ! He also likes to cook lighter meals for the more health and sport conscious and so his menus will feature some fresher options too. One of his objectives is to get to know as many local producers as possible, from cheese to charcuterie, meats and vegetables. Our clients can look forward to some of his very own charcuterie production !
Chris’s impressive and diverse talents span wider than the kitchen and the restaurant…one of his other great passions is cycling. In between his various cooking adventures he competed in cyclocross and is also a strong BMX and road cyclist… he says that his interest in competitive cycling was inspired by all the nice French girls that ran up to kiss the winner after the race. He continues to love to cycle. He has worked as a bike mechanic (of course… !) and so will also be helping Cycling Magnolias enrich the experience of its cycling clients when he can…
His love for cooking and cycling and his appreciation of the authentic Aveyron make Chris a natural fit for Les Magnolias! He is very much looking forward to the challenge of delighting our clients with his dishes and style of cooking.
Other interesting facts about Chris…
- He worked at the Rungis market in Paris for 3 years as a consultant to food buyers
- He travelled the circumference of the USA on a restored 1964 Lambretta scooter
- He is already familiar with the South West of France, loves its natural beauty and looks forward to getting to know it even better on a bicycle !
- He speaks English and French
Events:
Les Magnolias is a perfect destination for events such as weddings, anniversaries or group gatherings... please contact us to arrange your special celebration!
Les Magnolias is a perfect destination for events such as weddings, anniversaries or group gatherings... please contact us to arrange your special celebration!
Please note that our Restaurant, Brasserie and Tapas menus are served on different days of the week or week-end
Restaurant
Only on Saturday night and Sunday lunch
Spring Menu
Menu 22€: Starter+Plate or/ Plate+Dessert
Menu 29€: Starter+Plate+Dessert
Typical Starters
Saumon marinée, algues de Bretagne, raifort, soya, oseille
Asperges verte, huile d'olive, oeuf moelleux, cerfeuil
Boulette de lapin, galette aux carottes, jus fleur de thym
Terrine de champignons, poulet, crème ciboulette
Thon saisi, mangue, coriandre, pousse de tournesol, sésame
Polenta croquante, taleggio, salsa tomates betterave basilic
Magret fumé maison, salade de cèleri rave pommes, sirop d' érable soya
Typical Mains
Suprême de pintade, confit d’endive, pissenlit, jus acidule
Filet de rouget, lentilles corail, légumes de saison croquante
Magret de canard, purée courge butternut, épinards , jus miel, grains de fenouil
Chou farci végétarien, orge, champignons, blette, sauce tomates aigre doux
Pigeonneau, Confit PDT, salade romain tiède, jus citron persil
Entrecôte de boeuf, pommes frites, beurre ail escargots
Typical Desserts
Mousse au chocolat, vinaigre de champagne, fleur de sel
Pain perdu, framboise, crème anglaise romarin
Cheesecake en verrine, gariguettes, oreo
Sabayon glacé, praline de lavande
Crumble de fruits saison
Please remember to reserve ! 0967121058 / 0612285206
Only on Saturday night and Sunday lunch
Spring Menu
Menu 22€: Starter+Plate or/ Plate+Dessert
Menu 29€: Starter+Plate+Dessert
Typical Starters
Saumon marinée, algues de Bretagne, raifort, soya, oseille
Asperges verte, huile d'olive, oeuf moelleux, cerfeuil
Boulette de lapin, galette aux carottes, jus fleur de thym
Terrine de champignons, poulet, crème ciboulette
Thon saisi, mangue, coriandre, pousse de tournesol, sésame
Polenta croquante, taleggio, salsa tomates betterave basilic
Magret fumé maison, salade de cèleri rave pommes, sirop d' érable soya
Typical Mains
Suprême de pintade, confit d’endive, pissenlit, jus acidule
Filet de rouget, lentilles corail, légumes de saison croquante
Magret de canard, purée courge butternut, épinards , jus miel, grains de fenouil
Chou farci végétarien, orge, champignons, blette, sauce tomates aigre doux
Pigeonneau, Confit PDT, salade romain tiède, jus citron persil
Entrecôte de boeuf, pommes frites, beurre ail escargots
Typical Desserts
Mousse au chocolat, vinaigre de champagne, fleur de sel
Pain perdu, framboise, crème anglaise romarin
Cheesecake en verrine, gariguettes, oreo
Sabayon glacé, praline de lavande
Crumble de fruits saison
Please remember to reserve ! 0967121058 / 0612285206
Brasserie Menus
Tuesday to Friday, lunch and dinner
Almost everything home-made… !
Menu du jour (Entrée, plat, dessert, 1/4 carafe, café) 15,50€
Menu du soir (Entrée, plat, dessert) 18,00€
Typical Starters
Brandade de morue, toasts à l'ail
Confit de fenouil, gratin de parmesan, salsa tomates marjolaines
Salade scarole facon caesar, croûtons de polenta
Sardines marinées, piment d'Espelette
Rillettes de canard
Terrine de porc fermier, champignons sauvages de saison
Soupe du jour de légumes
Vinaigrette de poireau, fromage frais de chèvre, pousse de betterave
Typical Mains
Bavette saisie, purée de PDT au roquefort
Cuisse de poulet fermier, navets, salades aux carottes
Risotto, fèves, petit pois, fleurs de courgettes
Confit de canard maison, lentilles du puy, chou
Filet de daurade, purée d’artichauts haricots Tarbais, sauce vierge
Saucisse maison de porc fermier, PDT façon alligot
Grande salade composée, magret fumé, cantal, oeuf, crudités, rösti
Pavé de cabillaud, épinards, beurre aux algues
Typical Desserts
Creme brûlée à gingembre
Pain d'épices creme glace à la vanille
Tiramisu aux garriguettes et madeleines
Please remember to reserve ! 0565994870 / 0612285206
Tapas
Sundays from 17h00 to 21h00
Almost everything home-made… !
(3,5€- 8€ per plate)
Fromage faisselle ciboulette
Caillettes
Salade lentilles du puy, cumin, molasses de grenade
Purée artichauts haricots Tarbais
Rillettes de poulet au curry
Terrine maison
Rillettes de maquereau, olives verte
Rillettes de canard maison
Tuesday to Friday, lunch and dinner
Almost everything home-made… !
Menu du jour (Entrée, plat, dessert, 1/4 carafe, café) 15,50€
Menu du soir (Entrée, plat, dessert) 18,00€
Typical Starters
Brandade de morue, toasts à l'ail
Confit de fenouil, gratin de parmesan, salsa tomates marjolaines
Salade scarole facon caesar, croûtons de polenta
Sardines marinées, piment d'Espelette
Rillettes de canard
Terrine de porc fermier, champignons sauvages de saison
Soupe du jour de légumes
Vinaigrette de poireau, fromage frais de chèvre, pousse de betterave
Typical Mains
Bavette saisie, purée de PDT au roquefort
Cuisse de poulet fermier, navets, salades aux carottes
Risotto, fèves, petit pois, fleurs de courgettes
Confit de canard maison, lentilles du puy, chou
Filet de daurade, purée d’artichauts haricots Tarbais, sauce vierge
Saucisse maison de porc fermier, PDT façon alligot
Grande salade composée, magret fumé, cantal, oeuf, crudités, rösti
Pavé de cabillaud, épinards, beurre aux algues
Typical Desserts
Creme brûlée à gingembre
Pain d'épices creme glace à la vanille
Tiramisu aux garriguettes et madeleines
Please remember to reserve ! 0565994870 / 0612285206
Tapas
Sundays from 17h00 to 21h00
Almost everything home-made… !
(3,5€- 8€ per plate)
Fromage faisselle ciboulette
Caillettes
Salade lentilles du puy, cumin, molasses de grenade
Purée artichauts haricots Tarbais
Rillettes de poulet au curry
Terrine maison
Rillettes de maquereau, olives verte
Rillettes de canard maison