AUBERGE DE ZANGRA
Read moreIn a cevenol episode, the Auberge de Zangra in Générargues was devastated by a tornado. She was reborn from her ashes thanks to the pugnacity of Sandrine, her brave chef de cuisine in Cardet, near Alès and Anduze. It has taken over a house, a little away from a large car park, a shady garden, a paved courtyard where water from a fountain flows, a tuilé patio and a huge room where the chick and corail yellow tablecloths bring color to cevenol furniture. The kitchen is "Land Cévennes" with a cochonnaille menu. Charcuterie charcuterie: stomachs, blocks, head cheese, boudin, andouillettes, sausages. In addition to the tasty butcher piece, the mullet bread to the Provençal, the goat cheese cassolette of the Cevennes or a Noix nut in half-shell and, to drag it all, a generous cevenol gosier rinses. The dishes are comforting and tasty. There is no doubt that the guardian of saffron cuisine will flourish in cardésienne land.