FLEUR DE SEL
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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.
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