LE PETIT BEC
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With its label "Taste activist", Petit Bec belongs to the Brotherhood of Tradesmen of the Gard. It is said that Serge Beldiou respects the charter of know-how around fresh products, seasonal and local cooking. And the demonstration is done at every stratum of the meal. Impeccable service and reception, a map that changes every month, traditional specialities or great traditional gastronomy, such as Tournedos Rossini, Tender tender tender, Tatin blue canard, Tatin foie Gras gras with soft honey, to the rare râble of old-fashioned mustard roast rabbits cooked to the old or the calf aux.
fishes and crustaceans, Bouzigues oysters are sprinkled at the steam of leeks, the fragmentation of burbot served with langoustines… So many recipes that suggest mastery of the chef. Until the bread, which it cooks itself, everything is home except the sorbets! Plates are prepared with skill as well. Beautiful for the eye (printing of dishes) and subtle flavours, a success that has lasted for more than thirty years now.
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