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Tasty address with a vegetable garden, preparing creative dishes with local colors à la carte, prepared by chef Grégory Doucey
After working in various restaurants in the South of France and Burgundy, chef Grégory Doucey settled in Frontignan to open In-Finé. The chef pays particular attention to sourcing his produce through short supply chains: the vegetables on your plate come from his garden, and the produce comes from less than 200 km from the restaurant! On the à la carte menu, he lovingly prepares creative dishes with a local flair: filet de canette sauce orange, quasi de veau, gigot d'agneau... A tasty and authentic address!
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PS : mises en bouche,entrée, plat, dessert et mignardises même sans café vous coûtera 39€