A traditional and modern cuisine in plates concocted by the chef Mathias Pérès in Istres.
Mathias Peres, the chef of the restaurant, likes to marry tradition and modernity on his plates. It is a pleasure to revisit typical Provençal dishes such as feet and packages to express all its talent and creativity. The feet of lamb are present, but here the packages are made based on monkfish, langoustines and jacques, all accompanied by potatoes and carrots of the sand. A very interesting land and sea version. Here you'll find local products and put them forward on the dish or at the fine grocery store in the restaurant. A good address for gourmets.
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