LA TABLE DE SÉBASTIEN
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A kitchen with a good gastronomic reputation in an excellent restaurant in Istres.
It is still called the Sebastien Table (the name of its previous owner), but Sylvain Stmf is now on the orders of that institution. And the least we can say is that his kitchen is equal to the reputation of the only gastronomic Gastronomique. The young chef skilfully plays with flavours and presents very well-treated dishes. Some examples to drool you: pan-fried foie gras, caramel caramel and lavender in Provence rosé; rillettes red mullet, toast and dill cream; mignon pig pig, low temperature cooked, cigar sauce and black chocolate, pesto pears with sweet-sour pears; yakitori of gambas, coconut cream, colombo, sesame and ginger; carpaccio fishing poached in a verbena syrup, ice fishing of vine; flowing épices spices and a black chocolate ice cream.
Members' reviews on LA TABLE DE SÉBASTIEN
The welcome is very pleasant.
Being of culinary nature curious and, thanks to the range of 50% discount on all the dishes on the menu, I could taste new flavours:
- Pan-fried foie gras, caramel with pistils of lavender, macaroon lavender, espuma with Foie gras which were exquisite.
- A cod fillet, sauce with white chocolate, bottarga Martigues and smoked oil: a dish of great sweetness.
- A variation around rabbit: haunch nem, and beams distinguish this 15c residence, juice with truffles, spring pan-fried vegetables and potato Japanese sauce candy: a fine and delicate dish.
- A dream of the islands: pineapple, mango, chocolate into different textures: particularly fine.
- A iced nougat with almonds, honey, pesto and raspberries and saffron cream: a delectable dessert.
I am on, that with this regional speciality, starts in Istres a new culinary journey.