The best restaurants Midi-Pyrénées

Because eating Asian food and restoring the happiness of the nem that glide between our chopsticks is incomparable for who cultivates the art of globe travel, Indochina, with its Vietnamese specialities, its traditional decoration and its salty sweet flavours, is an open door to escape. One of the specialties is the ginger frog, citronella or sake, proof that we are not the only ones in the world to appreciate the tender and goûteuse flesh of the small amphibians legs.

Let's say right away, the great advantage of Marco Polo is to serve late in the evening, until 23 a. m. in the week, which is rare in Nîmes. Otherwise, the melting pot served here is well appreciated by the happy bands that eat outside in the narrow Fresco street as soon as it is good. In the footsteps of Marco Polo, we travel from India to Italy for cheap times. Honest and hearty pizzas, but no longer, dominate the hot colours of this restaurant, where the "forced" photos of camarguaises and bullfighting races are well displayed at the walls. Indian dishes, curry, byriani, pakora are also plentiful, unless you prefer a toast. If you are two, instead of taking a pizza (10 €) and a nice salad (9 €), can share a pizza and salad with choice. For 10 € per person, each will have its plate topped with half pizza and half of raw vegetables. No beast! Led by Pakistanis débonnaires, reception and service is young and friendly for a very dynamic clientele.

In an enviable location (half-stage of the Coupole des Halles) but not easy to locate - take the escalator to get there, the Mezzanine is a very bright restaurant and bar with large windows. The hotel was very close to the hotel and the hotel was close to the train station. Obviously, fresh products come from the Halles and suppliers are clearly indicated on the map. The bread comes from Villaret, which is another guarantee of quality. Breakfast, brunch, lunch, late afternoon, everything is organised around daytime snacks. Several formulas to choose from a clever workbook. For example, mini-mix (small soup, salty pie, salad, day and coffee suggestions) makes it possible to taste some of the proposals. This year, fresh fish are displayed generously on the map, it is served on order. And finally, fruit salads, white cheese or homemade crumbles allow you to enjoy a dietary meal. Moreover, women's gente, often more concerned than men in this aspect, is at the meeting.

Quietly located on the top of the Gambetta River for 7 years, in a restful frame with white walls, your on your own, adorned with engravings of the th century, the restaurant of Ismael Mattiazzi, Italian waiter and Theodors Demir, Greek cook, has its followers. At midday, you can enjoy a quick lunch with a classic menu at 13 €. At dinner, the establishment elevates the Italian-Greek inspiration, blends of mezze, antipasti, mixed dishes such as tomato stuffed tomatoes, the Greek salt tray, polenta, gnocchis, fish, fish, cuttlefish to risotto. The host master explains, with his accent singing, the various seasonal arrangements. Variation on sauces, vegetables or stuffed (aubergines, peppers, onions). Here, the Mediterranean is once again a Mare Nostrum where the culinary cultures of its shores are influenced. Rich idea, a little too rich even on dishes in sauce or desserts loaded in butter. For this true willingness to get out of the lot. A discreet, attentive service and beautiful canto, in background music, which is not the slightest curiosity of the place.

Stop with hunger or a desperately empty fridge! Great pizza experts, Francis and Sylvano meet all requests. Just choose between all the ingredients and the unappetising, then the whole will go to the oven and delivered at home, free.

In this quiet, peaceful Provencal farmhouse, 5 km from the Pont du Gard, you can eat in a country hall, in the garden, under the pergola or in the shade of the acacias. Lovers of the old kitchen, Erick Laurente, the head of this family restaurant has experience in the mouths of the mouth (he himself makes his bread). And while adapting to the culinary habits of the region, his companion, Régine Sirven, masters the wines gardois as well as the special coffees she carries on her map (Blue Mountain of Jamaica). But their speciality is grilled, a lot of grills: viandes meat (bull, beef, piglet, lamb), skewers, but also stews, like the cassoulet. Everything is cooked in wood fire, even les flambées flambées with rum. Festive meals (méchoui, paella, brasucade, ferrade) and Le Mas have a Catering service for buffet or banquet. The trays will be delivered at home or in a yeguada that management knows to find.

Looking for its place between the quick snack or the real restaurant, this new address decided not to decide right away. So there is between the two formulas. For example, the large stainless steel pool offers good family cuisine in the south and north of India. If you come from noon or evening, the dishes are more or less filled, that's all! Between noon and 14 p. m., noon, the choice of the buffet plate focuses on tandoori chicken and lamb, byriani rice, ragouts corail puree, caraway spinach purée. Nothing very original, but very good. In the evening, even choice in the formula at € 14, served in larger quantities and other passage to the authorized buffet. A few more homemade specialities such as idlirs (rice patties and fermented lenses) or eggplant doughnuts. The desserts are in addition but we must not forget to taste the blé wheat semolina very subtle. The service is at the table in a very cosy atmosphere for a snack!

Nîmes does not escape the very trendy taste of sushi, sashimi. Last creation, at the back of 2010, this new chic and contemporary snack, held by a French addict completely addict. Its raw and maki fish are tasty because sliced and made on site. No industrial delivery. But all this has an invaluable price: time. Count wide and, at midday, if you're in a hurry, waiting for its different pieces, which come to the gouttes, it can stress! If you want to forget his watch, you still have Zen with the Sakura formula, always announced by miso soupe soup and a tough white cabbage salad. Then arrivent, rice boulettes covered by a fine slice of salmon, tuna, sea bream, cuttlefish or shrimp. Maki, rolls of rice, are cerclés from a leaf of nori algae containing also salmon, tuna, cucumber or omelet. In sashimi or gunkan, no rice but more generous raw fish slices, served in an algal leaf. With the famous wasabi (relevée green mustard), marinated ginger or soy sauce. From time to time it is good and healthy.

In a beautiful countryside, discover the authentic surroundings of the Auberge du Arcades, restaurant and guest rooms. Overlooking the Causses du Quercy, the Inn enjoys a sublime view of the surrounding countryside in a calm and calm atmosphere. On plates, the taste of simple things is put forward, with dishes from home made home. The map is not long, but its wealth certainly comes more from quality than from abundance! The rooms offer all the comfort required to spend a carefree stay.

This is the restaurant of the Best Western Hotel L'Orangerie held by the Pringalle family. But the semi gastronomic proposals of chef Erik Bache-Wiig and the pleasure of lunch or dinner in this green setting at the gates of Nîmes prompt us to recommend this table, even if you are not a guest of the hotel. Near the national 113, discover this park with century-old trees, protective trees, which keep you safe from road traffic if you decide to eat outdoors. On the plate, the land of the regions of the South is inspirational: foie gras, selle of lamb, fragmentation of Saint James, duck aiguillettes and serving the chocolate pyramid in liquorice, a recipe that comes straight from Uzès. Soon, the opening of a wellness area and a wine tasting shop and regional products.

Aurore & Matteo joined their first names with La Table des Saveurs. Matteo Oggioni is an Italian chef who has worked in good reputation restaurant in Paris and in the vicinity of Milan. His cuisine has the his country accent, the à la carte menu is composed of typical dishes: donut of zucchini flower with ricotta; sautéed clams on a saffron ewe cream and its fried black polenta; risotto; gnocchi and raviolo. In addition to that, a meat and a fish prepared in Mediterranean recipes, lamb of Provence, crayfish sauce, pancake of wild rice of the Camargue and sweet peppers or tuna fillet on caponata sauce. The desserts are light: tiramisu with the seasonal fruits or carpaccio of pineapple with ginger. The restaurant is not that large, the space is divided for more privacy. The number of seats increases during the fine days in the inner courtyard at the foot of a centenary yew tree.

Jennifer and Navin Bhunjun took over this restaurant a few months ago. Navin spent a few years in the kitchen of cruise boats and was second of Jean-Denis Rieubland, the best worker in France in 2007. The speciality of the Bergerie is fish, which is still cooked in refined recipes, where perfumes from Mauritius, the country of Navin, are found. In winter, at noon, the chef suggests the brasserie menu with input, dish and dessert. You can choose a Creole plate composed of acras, samoussas and sweet candy and then tandoori gambas. Dessert, maybe a Tatin pie revisited with gingerbread. In the evening, the menu is more refined, the semi-gastronomic kitchen. The menu changes every Thursday. What will surprise this time?