LE CRES , Hérault – Restauratie


In Le Crès, come and discover a culture and tradition based on vineyards, wine and bullfighting. Grégory Sarkissian, the Head Chef, offers inspirational cuisine; his dishes are artistic and original while being both contemporary and traditional at the same time. And all this in baroque surroundings designed by Chantal Peyrat, where subtlety is omnipresent. Specialities include: Bouzigues Oysters Tartare in Fresh Herbs on a Sea Bream Fillet seasoned with Thyme and Lemon and a Saffron Bouillon thickened with Butter – Fine superposed slices of Bull Fillet and pan-fried Foie Gras served with a Cargolade of Petit-Gris Snails and Potato Mousse.

A moins de 30 min à pied de l’arrêt de bus de TEYRAN – SOLEIL D OR !