Midi-Pyrénées

This camargais restaurant has a large marble plates with built-in plancha and built-in plancha. Each customer has a direct cooking of his gambas, jacques, mullet and other duck magret, taureaux…

Master restorer label in April 2014. A pretty Provençal house where it is good to stay and enjoy the warm welcome of the hostess who, in addition to being a charming host, is also a brilliant cook and thanks to her, the house is getting off to a great start. We were overwhelmed by our last meal, which was both simple and tasty, but everything that is served is served with great finesse. Judge for yourself, red cabbage salad with duck gizzards confit and fried scampi tails, saddle of rabbit stuffed with parsnip purée and a Paris-Brest with hazelnut flakes. Perfect from start to finish. Also perfects the list of providers written at the beginning of the card. The bread comes from Tavel, the pelardon from Villeneuve-lès-Avignon, the snails from Bagnols-sur-Cèze, the vegetables from Sauveterre and the bull from Camargue. What about the jam, then, you tell me? As for the jam, it's homemade... it makes for a tasty breakfast.

After the success of the restaurant on Place Jean Jaurès, Ma Première Cantine has also set up in Odysseum. Continuing the approach that made its success, its menu is made with fresh, artisanal and organic products. You will taste a healthy, simple and authentic plate. Moreover, the possible presence of allergens in a dish is indicated on the detailed menu. A wooden floor decor allows you to find the atmosphere of an old counter, with its rows of jam jars, tea and homemade spreads.