The best restaurants Camargue

Because eating Asian food and restoring the happiness of the nem that glide between our chopsticks is incomparable for who cultivates the art of globe travel, Indochina, with its Vietnamese specialities, its traditional decoration and its salty sweet flavours, is an open door to escape. One of the specialties is the ginger frog, citronella or sake, proof that we are not the only ones in the world to appreciate the tender and goûteuse flesh of the small amphibians legs.

Small restaurant open only in the evening on a street that does not pay a mine when you go. Yet the moment of a glance, torn by hunger, came to an end: There is a small window, which is not known to be a restaurant or shop. At the outset, the décor is uncommon and excite curiosity. A little narrow, then the dining room. The choice is limited and we are far from the spacious terraces open on the beach, but the kitchen and reception are of quality. A perfect moment to enjoy the calm of the small municipality of Saint-Laurent-d'Aigouze.

In the medieval city, a restaurant high in colour and flavours contrasting with the white of stones under the sun! The kitchen is exclusively prepared based on fresh market products and offers, among other things, a base of serrano ham and ham, garlic fillets tenderloin or whole duck magret and dessert, excellent panacotta or Tatin pie to cream and caramel. Patrick, in addition to preparing tasty dishes, is very welcoming.

It was on the marina, a few metres from the historic heart of Saint-Gilles, that Clement IV cast off. The establishment, specialized in bull meat and fish, welcomes you in a warm and friendly atmosphere. On the menu are the safe values and local products that we are always happy to find. The choices are varied and you can enjoy your plate with a view of the canal. The prices are fair but a little above average for this type of establishment

This restaurant of the famous Place Saint-Louis in Aigues-Mortes has a fine collection in red and black colors, with bistro type tables that you can notice the ceramic inlays of a local artist. On the plates, superb also, dishes based on seafood and pure regional tradition dishes. With the bull gardiane, the Aigues-Mortes rouille, cuttlefish, seafood platters, octopuses and prawns, you will really appreciate the camargue cuisine, unlike the multitude of tourist traps that flourish here and that make holidaymakers waste their money by offering stamped "local" dishes at prohibitive prices, yet imported from other regions. If you are looking for the originality, you can choose the camargue hamburger, with bull chopped steak. Another authentic taste of Camargue.