In the Corbières, in the hollow of a small valley, Chef Gilles Goujon, Meilleur Ouvrier de France creates a new menu every two months, displaying his imagination and creativity.
Spécialités : l’oeuf poule Carrus pourri de truffes melanosporum sur une purée de champignons et truffe, briochine tiède et cappucino à boire ; filet de rouget barbet, pomme bonne bouche fourrée d’une brandade à la cébette en bullinada, écume de rouille au safran.
You may also like ...
Le Vintage café is a place not to be missed in Gruissan. It is always...
Chez Bouca is a friendly place where everyone likes to meet, a place of life...
In the heart of the Bonne Source shopping center, the Grande Brasserie...
The Hôtel de France welcomes you in Castelnaudary, at the heart of the...
From 16 €At the heart of the Halles de Narbonne, Tapas de la Clape offers a wide...
A renowned and elegant gourmet restaurant and a bistro share this old...
From 60 €On the place de La Grand Fontaine, in the heart of the village, you will...
From 14.5 €Le Sarment is a charming establishment where the friendly and dynamic team...
La Table De Fontfroide is located in the old abbey’s sheepfold. Young and...
From 22 €Monsieur and Madame Bruchet and their children reserve a warm and friendly...