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A must for Perpignan tables.
Here we size the knife "tartare in all its states!" ". There are those you know, but also those you would not even have imagined. Apparent stones, cayred and alcoves are the theater of the creations cooked and cooked by Didier. Vegetables, fish, meat, fruit "tartarized", are turned into surprising combinations of flavors and textures worked on hot/cold. For example, there is a seasonal vegetable tartare, a melon soup with olive oil. tuna tartare piña colada; Tartare tartare to beans and peas; The tartare of the house "The P 'ti resto" with roasted pistachio and cherries candied in peppers, etc. We will not forget the star of the house: Rossini tartare with beef or horse, liver fat liver, toast, grenache sauce in the Arca area. In dessert, pineapple tartare but also many homemade delicacies as well as refined cheeses complement this delicious atypical meal. If you have some reservations with it, no worries, every preparation, on request, can be slightly frying. A short but efficient wine list allows you to accompany them. Discover an innovative gastronomy and ultimately succulent combined with an unfailing welcome, make this address an essential part of the perpignanine tables.
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Vem anar un dissabte a les 21:00 i estava tancat