FLEUR DE SEL
Small restaurant with terrace in Grimaud elaborating a cuisine worked with fresh and seasonal products.
It is an experienced chef, Nicolas Chaudeau, behind the stove since the age of 14, who delights his customers with a gourmet cuisine based on fresh and seasonal products, steamed organic egg, morels and fava beans, Iberian palette chips, roasted duck filet, risotto and pan-fried foie gras, parmesan mousseux, chocolate moelleux, Carambar heart, vanilla ice cream. He has also opened his own delicatessen with risotto, black olive crackers, salts, peppers, oils, spices and condiments, a few steps from the restaurant, Sau e Òli.
Did you know? This review was written by our professional authors.
Members' reviews on FLEUR DE SEL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.