Here the light cassoulet, reworked by David, the salmon slab in a crust of Jordan Almonds, shrimp beignets, coral lentils in a fine mussel juice, reveal their exquisite tastes in layers. David Prevel started early. He is a laureate of the grand prix Culinaire de l’Innovation 2010 and keeps all of his enthusiasm to develop and renew his menu. But, please David, keep your cassoulet on the menu. A good choice of organic wines from Languedoc. At night Côté Jardin is also an hotel. Tel.: 04 68 27 08 19
www.auberge-cotejardin.com
