"Parking Space" Restaurants in Occitanie
Gilles Goujon runs his restaurant in the small village of Fontjoncouse, supported by his two sons Enzo and Alex. The food is "haute cuisine", unpretentious and relaxed, but each dish is prepared with precise craftsmanship and perfect flavours.
Located between Nimes and Arles, Michel Kayser cooks up a storm in his chic restaurant and delights his guests with first-class Mediterranean cuisine. Seafood and fish take centre stage, but poultry is also served in a Mediterranean style.
As if suspended between earth and sky, the futuristic-looking restaurant is immersed in the landscape of the Aubrac plateau. In keeping with this, chef Sébastian Bras offers contemporary, modern-inspired cuisine that is grounded in the terroir of the rugged landscape.
Located in the heart of the Aubrac, Cyril Attrazic has brought the family hotel and restaurant back to its former glory. His cuisine is predominantly based on regional products, one of the specialties being Aubrac beef, which the talented chef prepares tastefully and imaginatively.
Old master Pierre Gagnaire leads the restaurant on a French-inspired gastronomic journey to the Iberian Peninsula and through the Mediterranean region with first-class ingredients. He is supported by the talented chefs Nicolas Fontaine and Masaki Nagao.
Franck Putelat runs his restaurant at the foot of the city walls of medieval Carcassonne. Many of his dishes are prepared with produce from his own vegetable garden, and the chef's specialties include cassoulet with pigeon supreme and bouillabaisse with duck liver.
Lionel Giraud's restaurant is a small architectural work of art, with an ultra-modern design within historic walls. The cuisine also skilfully blends classic and modern, with Giraud using mainly authentic regional products as the basis for his dishes.
In the former stagecoach station on the Way of St. James, William Candelons treats guests to a flavourful blend of simple traditional regional cuisine and modern contemporary style. His specialties include lamb sweetbreads, guinea fowl and Challans duck.