Description

The 3-star chef of L'Auberge du Vieux Puits is developing a concept of responsible marine and plant-based cuisine in the city where he grew up and studied, with the desire to forge a new path. Quentin Pellestor-Veyrier creates generous, frank, and appetizing dishes with vegetables from the aquaponic vegetable garden, as well as other treasures well located in the South. Here are his dishes: egg blancmange surprise, fine wild mushroom tartlet, beautiful morel mushroom in Rabelaisian salmigondis, lettuce broth. The patio terrace is ideal for sunny days.

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