Classic French onion soup, as it is made at Domaine Castel Riquet: two and a half kilos of mild Cévennes onions, butter, olive oil and chicken stock. Serves 8, topped with melted cheese and accompanied by a Côtes du Rhône.

We love soups! But what if it's too warm for stew, the pumpkin season is over, or the kids no longer want to eat barley? The best solution comes from Spain: in the form of gazpacho! This cold soup tastes wonderfully fresh, and it can also be varied in many delicious ways. We were also craving something red this week... and because the first strawberries are so beautiful right now, our head chef Thomas has created a wonderful strawberry gazpacho for us this week. We are absolutely thrilled and wouldn't mind at all if this fruit bomb were on our table every day!

Ten toes pink garlic, water, an egg and a spoonful of mustard: the traditional garlic soup from Lautrec is ready in twenty minutes and is finished with a little mayonnaise to bind it. For 4 people, served with a Sauvignon from the Loire.

We love garlic! In all its varieties. Our absolute favorite is the sweet and spicy pink garlic from Lautrec. Its aroma unfolds very subtly without overpowering the other ingredients of the dish. The new harvest has just arrived, and the beautiful pink braids fill the shop with their scent… and the local cuisine along with it. For example, when you make Sopa Alentejana. The main ingredients? Bread, coriander, olive oil, an egg, and lots of garlic!