Created in 1993, in Castelnaudary, the restaurant Le Tirou quickly became a reference in the Aude and Languedoc-Roussillon (recognised by Gault&Millau and the Michelin Guide). Its quality cuisine, awarded the title of Maître Restaurateur, is composed of fresh products. Its culinary specialities (such as cassoulet, pork chops with porcini mushrooms, guinea fowl supreme, roast pigeon, duck confit and duck breast or foie gras – see menus), its home-made desserts, its cellar but also its restaurant room, warm and friendly, give it an edge. The shaded terrace and the green garden offer a magnificent setting in fine weather.
