The cuisine of Languedoc, like any other Mediterranean cuisine, combines ingredients from land and sea. Above all, it is high in taste, aromatic, spicy and full of personality. It is more Spain-orientated than Italy, which is a reference for the cuisine from Nice and Provence. It is also more based on sea products, due to the large amount of seafood on our coasts, our wide sand beaches, our fish specialties and of course our famous salt.

Our knowledge in cooking was built on our greediness, and specially on memories of our youth. It starts with tastes from our home and gets enriched by our different travels abroad.

What we do is what we like or, more precisely, what we would like to be served in a restaurant.

You can make the art of cooking a continuous research, dare breaking the mould of classical cooking and look in your environment, your nature, your country, the whole world or in your own dreams the way to a style in constant evolution.

Extracts from " Cuisine en duo " (hachette)
directed by Philippe Lamboley
texts by Sophie Brissaud