By Florian Mutafian
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It is withina seven-hectare parkat the entrance to the village of Montlaurthat Simon Carlierchef of the Solides restaurant in Toulouse who is also known for his participation in the show master chefand Erwin Boodhunmanager of Sapiens and of Lock, also in the Pink City, have launched a new collaboration. Open since June 16, Ithaca is a new guinguette installed in the Barrots area.
The establishment succeeds Les Cocottes, an ephemeral guinguette which took up residence in this park last year. With one difference: Ithaque also occupies the kitchens and the terrace of the former Italian restaurant located in the magnificent setting of the Domaine des Barrots. “We fell in love with the place, with Simon,” recalls Erwin Boodhun.
Lots of games and entertainment
To make his establishment welcoming, the manager of Ithaca has installed a bar on the terrace but also tables, chairs and games (archery, Mölkky, Breton puck, slackline, badminton net, jokari…) in the park.
Two petanque courts are under construction and fishing enthusiasts can also enjoy a pond. The manager also plans to put a small outdoor cinema screen for the children.
Ithaca also hosts animations (music, stand-up…). Wednesday, July 13, a garden party en musique is on the program with a producers’ market starting at 6 p.m.
On the menu
On the menu, a menu of tapas as well as homemade cocktails and some dishes are offered to customers.
The tavern is open Wednesday to Friday from 5 p.m. to midnight, Saturday from 11 a.m. to midnight and Sunday from 11 a.m. to 5 p.m.
Ithaca will become a restaurant
Back to school, Erwin Boodhun and Simon Carlier have other ambitions for Ithaca. The guinguette will thus become a restaurant. Work is underway inside the building to accommodate customers.
“The idea is to create an ecosystem where we use a 1,500 m vegetable garden2 for the restaurant. This principle of ultra short circuits, it corresponds to our values: reasoned, organic, seasonal products. We even recycled the furniture of the castle. Even the tables on the terrace, I made them,” emphasizes Erwin Boodhun.
As for the map, Simon Carlier is currently working on his composition. Erwin Boodhun ensures that the rates will be reasonable:
A menu at 30 or 35 €, with seasonal products. The idea is to keep it accessible.
Erwin Boodhun indicates that he has other projects in collaboration with the Domaine des Barrots: the transformation of the stables into a hotel for 2023 and the opening of a large seminar room for 300 people in September 2022.
Domaine des Barrots: 300 alley of Barrots 31450 Montlaur
Reservation: 07 57 84 97 48.
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