The best French cuisine restaurants Agde

Stéphane Lavaux's gastronomic restaurant is a safe bet in Agde with his precious companion who manages the restaurant with a smile and brio. The key words of this establishment are good, beautiful, simple and fresh. He could have played the sea card but he preferred to combine it with other pleasures. To make it local, we opt for a fine puff pastry of saithe with chorizo, aubergine and meat juice with basil. And the whole is sublimated by a beautiful proposal of wines of Languedoc Roussillon nobly put forward.

Jacques and Laurence, whom we had known a few years ago on the other side of the river Hérault at the Grau d 'Agde, settled instead of the Klamar. The place does not lack charm, the large hall decorated with ancient photographs of Agde is open on the outside and the terrace has views over the river and the boats that pass there. The view is impregnable! On the plate, the best of the sea passes through the hands of Jacques (former fisherman), knows his case and prepares; fish soup, fine sea tapas (anchovy nets, carpaccio inns), or knives, and a special mention for the merge. We regenerate with a Provence aioli served on Fridays. All accompanied by a viogniter from Mas Nicolas, Faugères.

In a picturesque area of the city, located at the estuary of the river Hérault, formerly L'Adagio, it is now called the Envy that Chef Christophe Clément and his wife Amélie have invested since November 2013. You will be greeted with smile and kindness. If the sky is cleared, you will install on the floating terrace of this amazing restaurant. Fishing boats and their follower gulls pass through your nose! Inside, an original and friendly decoration awaits you, composed of antique objects such as scales or cash register. In kitchen, fresh and regional products and emphasis placed on the home: Mediterranean way, fleeced in purple garlic grout, stick it with it punch. You will taste a desired and inventive cuisine mainly composed of fish from the Auction, shellfish and crustaceans in summer but also of course meat (pigeons for example) in winter. Most: the presentation of the well-kept plates and the opening of the restaurant all year round, accessible even off season (rather rare for a seaside establishment) as well as the desire to favour independent wine growers and local wines. A catering service, set up soon in winter.