e-newsletter from
La Villa de Mazamet
Le Petit Spa
Luxury Bed & Breakfast in the heart of SW France  

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Welcome to our March E-Newsletter

Bonjour from Mazamet !  

As we write this month's E-Newsletter we are just a few days away from re-opening on April 1st and we are looking forward to welcome guests once again from around the world.

In March we returned to the UK for a week whilst Peter attended the Ashburton Cookery School and this month's recipe comes from the course (and fantastic it was too).

We have also been busy at La Villa with a spring clean from roof to basement and have finished the spacious new wet-room shower for our Classic bedroom with under floor heating.

For those of you who keep and eye on our website, you will have seen that we have put together a revised section with a selection of our menus by season.... you may take a peak and what's in-store when you dine at La Villa in 2014 here 

...and to compliment our dinners, this coming weekend we will travel to Limoux and Pezanas to collect our wines (and we a tasting a couple of new ones too, including a Pinot Noir from Domaine Begude).

In this edition of our E-Newsletter we have a recipe for a delicious belly pork dish; a visit to the beautiful Abbaye Fontfriode near Narbonne; we announce the winners of our competition to win lunch at our local Michelin Star restaurant - and also give more details of a spectacular gastronomic weekend to end our 2014 season in October. 

Thanks for reading, following us on Twitter & liking us on Facebook - it is very much appreciated.

Latest Offers at La Villa




Spring is in the air at La Villa and with us re-opening on April 1st, why not treat yourselves to a weekend here in SW France?


We have some late availability during April so if you can bag yourselves a cheap flight, or if you are touring France next month, email us info@villademazamet.com and we can let you know which rooms we have available during your chosen dates.


We also have two rooms available or our Easter weekend package  (April 18th-20th)


May 12th - 19th


Stay for any three nights plus between May 12th and 19th and enjoy a complimentary bottle of La Villa's wine each night you dine with us OR choose a complimentary day's cycle hire for two to take in some of the stunning scenery in the Valley du Thor� east of Mazamet.





Stay & Play - if you like golf, this is a great special offer for you to get into the swing at our local club. Stay two nights, enjoy two dinners and play a round of Golf at Mazamet's La Barouge from just 365 € for two.


Stay & Spa - a great way to re-charge your batteries, relax and return home refreshed!  Spend two nights at La Villa with dinner on both evenings, 2 hours exclusive use of Le Petit Spa and your choice of two 60 minute massages - all from just 465 € for two.


2015 - it's never to eary to plan that break!


We know that many guests like to plan their holiday well ahead, so why not take advantage of this special early booking offer for 2015?


Book any stay during our 2015 season by August 31st and take advantage of our 2014 prices and no deposit until January 31st 2015.


Don't forget - here at La Villa our prices include breakfast, unlimited WiFi access & complimentary welcome drink.


To check availability for any of our special offers or late availability, please Email or visit the Special Offers page on our website for more details: Special Offers


Competition Winner - lunch at Le Bistrot Saveurs

Thank you to all those who entered our competition in our February E-Newsletter competition.


The lucky winner of lunch for two in the Michelin Star "Le Bistrot Saveurs" are Bruce & Margaret Murray from Australia - congratulations !!


(details of our October Gastronomic Weekend, which include dinner at Le Bistrot Saveurs, is also included in this month's E-Newsletter, below).



Have you seen our video on YouTube? 


Make a cup of coffee, sit back & chillax !

La VIlla de Mazamet
La VIlla de Mazamet


Gastronomic Weekend - October 24th-27th 2014
For the final weekend of our 2014 season, we are putting together a very special gastronomic break which will include:
Friday 24th - champagne & canap� reception at La Villa followed by dinner at the One Michelin Star restaurant "Le Bistrot Saveurs" in Castres
Saturday 25th - after breakfast, leave for a tour of the market in Mazamet and return for transport to the Two Mitchen Star restaurant "Le Parc" in Carcassonne; returning to La Villa for an evening of Cheese & Wine
Sunday 26th -  Brunch at La Villa, in addition to our wonderful buffet breakfast, we will be serving smoked salmon & scrambled eggs, bacon & compt� croissants & classic French toast.
The three night package will include:
  • Three nights B&B accommodation
  • Canap� & Champagne reception at La Villa
  • Dinner at the Bistrot Saveurs in Castres with return transport (excluding wine)
  • Lunch at Le Parc in Carcassonne with return transport (excluding wine)
  • Cheese & Wine evening at La Villa
  • Sunday Brunch at La Villa


As places are limited to just 14, we strongly recommend you register your interest by emailing us where we will be able to let you know availability and the price per respective bedroom.
Belly Pork with mushroom & chorizo fricassee


For those that follow us on Facebook, you will know that Peter recently attended the award winning Ashburton Cookery School.


This was one of the favourite recipes from the course and one that we are adding to la Villa's menu for 2014. The recipe is in two parts as you prepare the belly pork one day in advance.



Ingredients (for 6-8)


2 kg of belly pork

1.5 litres of chicken stock

150 gram mix of chopped leeks, onions, carrots & celery

2 gloves of garlic

2 sprigs of thyme

1 star anise


For the fricassee:


8 cooked artichoke hearts, sliced into quarters

40 grams of unsalted butter

4 small shallots, peeled and cut into quarters

2 cloves of garlic, thinly sliced

160 grams of fresh or frozen peas

Mix of wild mushrooms or around 20 chanterelle mushrooms if in season

100 grams of chorizo, skin removed and diced

2 tablespoons of chopped parsley

4 tablespoons of vegetable stock

Sea salt & freshly ground black pepper



To prepare the belly pork, place all of the chopped vegetables on the base of a large roasting tray. Place the piece of belly port on top (skin side up) and pour the chicken stock over the top of the pork (at this stage, do not add any seasoning).


Cover the pork with a piece of baking paper and then cover the whole tray with foil and place in a pre-heated oven at 160 degree for 5-6 hours (check after two hours and top up with stock if needed). Remove from the oven and place on a rack to cool and then cover with a clean tea-towel, add a weight on top and rest in the fridge over night.


Prior to serving, cut the belly pork into squares and place skin-side down on a lined baking tray; heat the oven to 220 degrees (the pork will take around 15 mins to re-heat, after 10 mins turn over, season the crackling with sea salt and return to the oven).


Whilst the pork is re-heating make the fricassee. First, add half of the butter to frying pan or wok and sweat the shallots & garlic until soft. Turn up the heat and add the chorizo, taking care not to burn it; next add the artichokes & mushroom and continue to cook on a high heat for a few minutes.


Finally, add the peas and stock and then the remaining butter to help emulsify; lastly stire in the parsley.


To serve, place a generous spoonful of the fricassee onto the centre of pre-warmed bowls or plates, remove the belly pork from the oven and place a square onto of the fricassee - you can spoon some of the liquid from the fricassee around the bowl/plate to finish the dish and garnish with some fresh parsley.... enjoy !




Abbaye Fontfriode


On March 1st, after many years promising ourselves a visit, we took a day off from winter maintenance to visit the stunning Abbaye Fontfroide.


Located close to Narbonne, the Abbaye is a beautifully restored Cistercian monastery which dates to 1103 and was originally founded by the Viscount of Narbonne.


In 1791, during the French Revolution, Fontfriode was dissolved but in 1858 monks from the S�nanque abbey in Provence re-founded the Abbaye and it remained as a place of religion until 1901.


In 1908, until present day, Abbaye Fontfroide passed into private ownership and is open to the public every day or the year, except Christmas day.


A visit to the Abbaye can either be made on route to La Villa if travelling from the Barcelona/Perpignan or Provence area or as a day trip when staying with us. The drive from La Villa to the Abbaye takes around one hour and fifteen minutes and we would suggest combining with either Minerve or Narbonne too.


We enjoyed the audio tour (available in a number of languages) which you can do at your own pace, there is also a very nice restaurant for either lunch or just a coffee & cake. Entrance is only 10 € (including the audio guide).


For more information visit the website for the Abbaye here


We look forward to welcoming new guests and old friends to La Villa de Mazamet in 2014. As always - please get in touch with us via Email if you would like any further information, rates or to check availability; you can also keep up to date via our Website
Please remember, if you have time, to forward onto a friend, like us on Facebook, or give us a RT on Twitter #villademazamet - it all helps us spread the word !

With kind regards

Peter & Mark
La Villa de Mazamet, 4 rue Pasteur, 81200-MAZAMET, France
 T: +33 (0)5 63 97 90 33
March 2014
Latest Offers at La Villa
..and the winner is?
Put the kettle on and watch our 3 min video !
October Gastronmic Weekend
Recipe - delicious belly pork
Abbaye Fontfroide