LE PAS DU LOUP
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In this large dining room at the Hotel de Voyageurs, you will have the pleasure to discover a beautiful bistro card where local products flirt with gastronomy. Guillaume Follenfant, head of Alicanta (opposite), produces a kitchen that preserves the tradition of the house, namely the quality of the products taken by the local artisans. On the map, you will find a delicious sweet cedar and potato salad, then a brick of candied lamb with carrots and celeris, finally the cevenole ice cut, Chantilly chestnut whisky. The whole well accompanied by a minervois of the Gardebts.
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