Les meilleurs restaurants aveyronnais Sète

Arnaud has worked at the kitchen of Maxim's and European Parliament and then at a hostel in the vicinity of Saint-Affrique before settling down in Sète. He leaves the Sète specialities for the benefit of the Aveyron specialities, in homage to the grandmothers' recipes. Thus, in a new and younger decoration, you can taste a beef tongue in old-fashioned spicy sauce with Aveyron-style stuffed cabbage, which requires 10 days of preparation (low temperature cooking), Provençal tofu or yellowtail flounder fillets with spinach or stuffed squid… The bread is homemade and the chef even offers dishes for babies (from 6 months to 3 years).