Frommer's Review
This is one of the region's best-respected restaurants. It's just east of town, beside the road leading to Perpignan, in a complex of wine-tasting boutiques established by a local syndicate of growers. The foundations date, it's said, from the 8th century, when the building functioned as an oratory (small chapel) and prayer site. Today it's outfitted with modern furniture that's little more than a foil for the cuisine. The chef delivers refined, brilliantly realized dishes, with sublime sauces and sophisticated herbs and seasonings. The menu changes four times a year based on the availability of seasonal ingredients and the inspiration of the owners. Main courses can include sea bass marinated with olives, beef filet with foie gras and truffles, and lobster ravioli with oil of pistou. Especially succulent are roasted scallops floating on cream of celery soup, filet of red snapper with shellfish and almonds, ravioli stuffed with cheese-laced potatoes, and suprême of duckling with braised cabbage. Wine steward Sabrine Giraud (the chef's wife) and her assistant, Barbara, will help you select the perfect accompaniment.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
