My Five Favorite Restaurants In The South Of France - my favorite dish in the restaurant essay

Photo: no Getty images tempted by Southern France?
Here we are talking more than just the Riviera: from the Atlantic Ocean in the West to the Alps in the east, the whole damn South is fascinated. And delicious.
Of course, I have not been to every restaurant in the South of France. . .
But these five extraordinary experiences are now to be defeated! 1)
Ostaret in Gigondas (
Not far from Avignon)
Even if you bring a picnic lunch, take you to Gigondas-
This fantastic town is right under the jagged cliffs called les Dentelles.
"Gigondas is a super
The important red wine village in the Rhone Valley, but it is very small. And charming.
There is a Sifang restaurant on the micro-town-
The square is under green leaves in spring and summer.
What you need to book is L'Oustalet, which is now owned by the famous castledu-
The Pape family, the Perrins family.
About two years ago, they hired Laurent, a Belgian?
Born chef, cooked in major restaurants all over France . . . . . . He turned the sleepy bistro into a major restaurant.
But instead of destroying the menu with unwanted chef ideas.
Of course, you will find the occasional Asian ingredients in Laurent's very delicious dishes ---
However, the foundation here is traditional French cuisine. the level of production is very high and the ingredients are very special.
I will never forget the veal roast ribs I had in May 2011: an oversized item (
Laurent told me it was Charolais.
Bake in the pan, then bake in the cocoon with a pile of fresh Morchella, crispy outside, velvet-soft inside, delicate young beef like a pig, tasting for our six worlds. The lip-
For hours in a row-
The same is true of Gigondas consumption (
Laurent has great ideas for food and local wines). This is a MUST-GO, MUST-NOT-
Miss the experience, especially having lunch outside on a nice day.
I don't know what Michelin 2014 said. I do not care. JUST GO!
Now, this place is full all the way.
Special chef ideas that I'm not usually interested in!
Unless the chef is a genius.
I went to eat. César Ramirez (
Brooklyn Fares in New York)I'll eat.
Let me have some Anick del Petch.
Why wouldn't he take a break? out name?
Maybe location?
In the backyard of Toulouse airport?
Decoration, maybe . . . . . . In a building that looks like a doctor's office in the suburbs, there is no soul-free modernism? I don't know. Don't care.
I 've been there twice in the last five years and I think Delpech is one of the greatest young chefs in France.
His food includes all kinds of Asian things, fruit things, sweet things . . . . . .
This usually makes me crave a simple coq au vin.
But Delpech is very precise in his cooking, very intuitive in his crazy side-by-side, very artistic in his presentation (
Always in a new way . . . . . . No clichés! )
I dream of going back to anfertlin.
What I remember most was poultry;
Free Laurie Calais available for the current order-
With black pepper, coriander seeds and cumin and pyongnew (
I have crazy here.
With gilolay, quinoa, almond milk and Jade feet.
There is only one condition: Technically, it is not in the South of France.
But if you drive to Paris from the South of France, on your way, you will arrive at Fleury in the borolay area.
To make a deal . . . . . . I can't think of a restaurant all over France to make me happier!
Chantal Chagny has been in this beautiful, old for decades
Located in the center of one of the most beautiful and famous villages in beauolay, a small old-fashioned place.
There are many stories, history and tragedies in this place. . .
But today, this restaurant is a pure pleasure, content with some of the most stable and delicious bourgeois cooking I 've ever had.
Now, only duck Trine makes me want to get on the plane!
Crayfish gratin is equally crazy and you can't find better frog legs anywhere (
Chantal insists that she is the only restaurant owner in France who always uses fresh instead of frozen grenouilles . . . . . . Of course, this is not far from the famous frog square domes).
Over the years, I have brought a lot of friends here, and their reaction is always the same . . . . . . "Wow!
Everything in this place is first. rate!