L'Enclos des Lauriers Roses

Rating: 11
Author: Gault&Millau

30210 CABRIÈRES

11/20
Gourmet Restaurant

8 PHOTOS

Chef: Jonathan Spadaro
Services: Access for people with disabilities | Accomodation | Children's Menu | Garden | Pets allowed

Gault&Millau's review 2025

Classic regional bourgeois fare in this beautiful, balustraded bastide in a charming village. The essentials through noble ingredients for starters, foie gras, salmon gravlax, beef carpaccio, and dishes as expected from a wise hotel kitchen, pan-fried sea bass fillet, lamb mouse cooked in hay, low-temperature veal in smoked bacon bard... Desserts in the same register, well-calibrated prices for a bill under €50.

71 Rue du 14 Juillet 30210 Cabrières

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OPENING HOURS

MON 19h - 23h30
TUE 19h - 23h30
WED 19h - 23h30
THUR 19h - 23h30
FRI 19h - 23h30
SAT 12h - 14h 19h - 23h30
SUN 12h - 14h 19h - 23h30

People

Jonathan Spadaro Chef

Jonathan Spadaro Chef
Anthony Spadaro Sous Chef

Anthony Spadaro Sous Chef

Brandade de morue à la nîmoise lightly seasoned with herbs from our garrigues, crispy filo with squid ink, dill bread tuile, brunoise of vegetables in sauce and small condiments €14
Cévennes-style homemade Iberian terrine, grilled bruschetta with olive oil and garlic, caper mayonnaise, Camargue AOC green asparagus and pickles €14

Main course

Limousin chuck steak (8hrs cooking time) parmentier, old-fashioned wine merchant sauce and seasonal vegetables, black mushroom crumble €28
Monkfish steak in fumet court-bouillon, aioli sauce, Provençal croutons, steamed potatoes and vegetables of the moment €28

Dessert

Lemon Entremets: organic Sicilian lemon sweet cream, pistachio and kumquat shortbread, red fruit glaze, meringues and organic sorbet €8
Mystery dome with 2 creamy Valrhona chocolates, caramelized pouring insert, Tanzanian dark chocolate ice cream and crunchy tuile €8