Les meilleurs restaurants provençaux Midi-Pyrénées

In Saint-Ambroix, the Provençal Base is a family affair. Joël, chef for forty years, and Viviane, who is in the dining room, welcomes you in their restaurant to make you discover their culinary jewels. Here, everything is indicated on slate, and between the room (30 seats) and the shaded terrace (60 seats) to get to the ground. Thanks to his forty-year anchor in the profession, Joël plays his oldest restaurant in Saint-Ambroix. He distilles his art in the kitchen while Viviane is charged with desserts, entrance and room service. Their recipes, finely crafted from fresh and regional products, change regularly according to the season and according to the arrivals of local garners and producers. During our passage, we could taste the menu of the day: percolates to the brandade of cod, juniper berries and the Puy green lentils, flowing to chocolate or white cheese, coulis of fruit. At the card, salads, fish and meat put water in the mouth: the salads of cevenol country, routs, gambas, cod brandade, pork, chicken, duck, boar, beef… Better to book!

Not go for Uzétiens and must for tourists, Herbes is an envied location and we can say that Samy Alary, the management at L'oustal (ex Napoleon on victor Hugo in Nîmes), had smell when he bought two garages, transformed into a bar and a restaurant. Its terrace enjoys the permanent animation of the place, even 23:00 until midnight in the summer. During the day, the tables hidden under the arches guarantee freshness. Then, inevitably, cooking that discharges. And this extremely popular address offer sometimes a welcome let us say... expeditious. The meals are quickly served in order to satisfy the guest but also to ensure a second service. Fortunately, off-season, everything is less mechanical and, although, the market days, the corridors are numerous, seek more time. Local dishes are hearty: cuttlefish with plancha, duck breast with honey, brandade gratin of to the spinach shoots, sausage mustard with old, lamb with thyme... a good wine list with wine. The service is found.

Valliguières is a village that does not lack any assets and can perfectly serve as a stop to the panorama that surrounds you. The Fountain is the ideal place to stop with confidence. A restaurant with a human dimension (covers inside as well as outside on a shaded terrace) and family kitchen, which defends some good homemade specialities: its goat, tomato and basil pie, its guts to Provence or its grilled meats. A nice simplicity that you will appreciate.

Here the ciclets, small curtains and floral compositions equalize the large piece that no longer looks like an ordinary cafeteria. Many tables - simple or family - revolve around a cold buffet - at will - with vegetables - marinated peppers, crushed peppers - and meats, and especially fresh shellfish - traceability is rigorous. Little Futé advises for the subsequent roasted meats or standards - tartiflette, cassoulet - because the veal head is too fat and its cheerless shrub to our taste. Grilled andouillette remains a good option, especially for big eating. It is accompanied by jumped apples or green beans. Desserts are classic: burn creams, butterflies and pie. Unbeatable service is efficient and suitable. We appreciate the different formulas, the variety of menus and their attractive prices.

Here you are mollycoddled. In the comfort of the hotel, your taste buds are dorlotées at the restaurant. An attractive and attractive card, the pass feels the water up to the mouth, like a cat who lècherait the lips at the sight of a good fish… It must be said that the hotels had the idea: Three refined menus of regional dishes guarantee in advance a cuisine of the land that rime with Provence. For proof, the intermediate menu (at 23 €) proposes a mullet salad to the flavours of Provence and its bohemian of vegetables. There is a time for culinary relaxation with a pepper duck magret, to finish on chocolate, its English cream and orange flower. The other two à la carte menus are also a beautiful palette of flavours.

As often in the region, Auberge Provençale, between Bagnols and Pont-Saint-Esprit, in is really one. I.e. it is perfect for a stopover and very for travellers and other people traveling. At the entrance of Pont-Saint-Esprit, you will find the food and shelter, with good facilities in the rooms for a 2 star. If its geographic location is not very attractive a priori because of the road, the rooms, located in the courtyard, are quiet. There is a price because all the rooms are identical, clean and have a bathroom and telephone. The restaurant offers several menus of traditional cuisine at affordable prices. A small generous, traditional French restaurant of the hotel school: squid with American, grilled steak, frogs' legs, omelette. Good and fresh in this restaurant, noon, also serves canteen for many workers in the area. Very good value for money.

This restaurant is typical sights: it turns to the regime in summer, and then the rest of the year, the activity is quieter. Of course, but that does not takes nothing with quality. The concept of the management is that the guest compone meal from the menu on three standard formulas: starter and main course or main course and dessert, starter and main course + cheese or dessert, and 2 starter + main course + cheese and dessert. On the menu, you can taste the monkfish in bourride or the aubergine mille-feuilles, prawns with pastis, or even the courgette Charlotte to goat.

All here is in agreement with the traditions camarguaises! The bull is present and the brandade, specialty of the heritage nîmois, is also impossible to circumvent. The reception is cordial and friendly. Member of the Brotherhood of the restaurateur of trade of Gard, the cuisine of this restaurant is traditional and authentic. The roots of Provence are asserted here decor with the dish: warm colors of the walls patinated with old or specialties which decline eggplants, zucchinis, tomatos, olive oil, tapenade, brandade, all here has the meridian accent. With rooms of variable capacity, the restaurant is as well adapted to the private conversation as with the great banquets, from 50 to 500 seats!

Longo Maï is a restaurant of Provence. Daniel Philibert was located 6 metres away, in the same facility. It came to settle in the old Hippocampus to benefit from a better location and more than places. Its cuisine, was passed on to him by his grandmother of Provence. In addition to it recommends the gratin of mussels of German granny, a gratin of mussel to browned aioli. Here you can hear the cicadas, Provence is on the plate, garlic is honoured, whelks and its saffron aioli or prawns blazed with anise unless you try the fillet of sea bass in tapenade. And why not finish with a frozen nougat. Washed down with rosé sands, to be consumed with modération. < br/>

This restaurant of the famous Place Saint-Louis in Aigues-Mortes has a fine collection in red and black colors, with bistro type tables that you can notice the ceramic inlays of a local artist. On the plates, superb also, dishes based on seafood and pure regional tradition dishes. With the bull gardiane, the Aigues-Mortes rouille, cuttlefish, seafood platters, octopuses and prawns, you will really appreciate the camargue cuisine, unlike the multitude of tourist traps that flourish here and that make holidaymakers waste their money by offering stamped "local" dishes at prohibitive prices, yet imported from other regions. If you are looking for the originality, you can choose the camargue hamburger, with bull chopped steak. Another authentic taste of Camargue.

In a preserved residence, it is the refined setting of this hotel-restaurant, located on a pedestrian street which benefits from a summer garden and where you can enjoy the shadow of the hackberry. The chef, Jérôme Alcesilas, is a member of the Taste Activist Network and is committed, in his relatively high-end kitchen, to representing the flavours of the gardois region in a dignified manner: brouillade in truffles, cod haddock, Filet filet fillet, perfect in liquorice… The proposed 3 menus highlight delicious meats, such as beef fillet, duck gras, or lamb on its red pepper grout. The map develops a choice of fish, such as burbot, cod haddock or mullet. The supplies participates in homemade recipe sauces and advises on the purchase of bottles. On its map, a good panel of local slopes at reasonable rates, wines of large properties, small wine growers, rare wines, and even foreign wines. The Tavern welcomes you in a contemporary setting.