Stéphan Paroche and Justine Viano's best addresses

Stéphan Paroche and Justine Viano are the two chefs behind La Table de Castigno, in Assignan. Here are their top picks for quality meat, fine wine and exceptional oysters.

Mathilde Bourge Published on 4/21/24 at 9:23 AM

For almost three years, the menu at La Table de Castigno in Assignan (3 toques) has been written by four hands. Stéphan Paroche and Justine Viano, a duo who are as much at home in the kitchen as they are in the city, unveil a menu each time they serve, based on fine regional produce and, above all, creative ideas in perfect harmony. To develop their recipes, the two chefs naturally rely on the talent of local artisans and producers. Here are their four favorite addresses for wine, oysters and vegetables.

La Cave Vie d'Oc, Gruissan

"We've fallen in love with the Vic d'Oc wine cellar in Gruissan," begin Stéphan Paroche and Justine Viano. "They have over 600 references of natural wines, mainly from Languedoc or the South-West, but they also do spirits and beer. We go there very regularly, both for the restaurant and for our personal enjoyment", explain the two chefs.

Where to find us? Vie d'Oc, ZAC de Mateille, 11430 Gruissan
www.vie-d-oc.fr

Vegetables from La Campesina, Cébazan

To always have good vegetables, Stéphan Paroche and Justine Viano turn to La Campesina. "Romain Lagriffoul works in permaculture and only with original seeds, nothing genetically modified. He grows his own plants, and his crops are totally in tune with our terroir. He adapts to the land and the increasing climate, but always with natural solutions", say the chefs, who point out that it is possible to pick up baskets of vegetables directly on site.

Where to find us La Campesina, 7 route Cazedarnes, Lotissement Le Chardonnay, 34360 Cébazan
www.instagram.com/la.campesina.ferme.bio

Beef from Boucherie Viandes Ethique, Frontignan

Stéphan and Justine Viano are also keen to tell us about Olivier Velut, from Boucherie Viandes Éthique. "He has his own beef farm in Aubrac... It's exceptional! The meat is so marbled, it almost looks like Wagyu beef. He also does a lot of teaching with customers to teach them how to cook this or that piece, and he matures his own meats," say the chefs, who regularly call on his expertise to offer the very best at La Table de Castigno.

Where to buy? Boucherie Viandes Éthique, 4 avenue Célestin Arnaud, 34110 Frontignan, France
www.instagram.com/boucherieviandesethique

Pascal Migliore's oysters, in Loupian

Finally, the chefs would like to highlight the work of Pascal Migliore, an oyster farmer on the Etang de Thau. "He works alone with diploid oysters, which are not genetically modified. He respects the oyster's reproductive cycle, which means he won't sell any during the summer. His oysters are glued to ropes and lifted to reproduce the tidal cycle... They are super iodized and very fleshy!" the chefs assure us.