What is to be expected from such an eclectic chef? A maximum of culinary delights! Frédéric Révilla, motivated by his passion for the region, uses all the means at his disposal. This includes locally grown vegetables, Catalan veal, locally reared young goat, Pardailhan black turnips, and Saint Chinian wine (the village is down the road), which are put together with care and simplicity. His original dishes are full of flavour!
- MICHELIN guide inspectors
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