Located in a world heritage site of the 13th century with the enchantment of the vaulted rooms, the restaurant that has existed for 40 years and which has been taken over by Jérôme Chaneguier and Cédric Lavergne in 2008 offers the French of the head trauma cuisine between tradition and creativity.
The small +: a library of more than 200 whiskies from around the world to come taste delicately.
FIGHT AGAINST FOOD WASTE
Signatory to the Charter my wasteful Zero restaurant created by JCI Montpellier.
Gourmet Bag is put in place for desserts and wines and the "falls" of product are used for the appetizers.
The restaurant is working short circuit with the gardens of Costebelles of Villeuneuve - the - Maguelone.