Restaurant Alexandre

30128 GARONS

18/20
Prestige Restaurant

BOOK

14 PHOTOS

Chef Michel Kayser

Cooking French | Gastronomic | specialty

Services Children's menu | For people with disabilities | Pets allowed | Private parking

Price Indicative price per person (excl. drinks)

135€ à 270€

Gault&Millau's review

18/20

Prestige Restaurant Over a glass of costières-de-nîmes in the exotic shade of a Lebanese cedar, we admire the beige and saffron room, bordered by a pebble wall. This serene ambience is perfectly suited to the harmonious cuisine of this wizard of taste, based on dazzling cooking. There's something of Chapel about this man, an immoderate love of sharing and of people. A place where the heart beats to the rhythm of the kitchen. His supplier friends accompany him, from olive oil from the Paradis mill, to pigeon from the Baëza family's Costières region, to Angus bull from the Camargue. An artist's rendering of pink radish, brunoise and cébettes, sparkling radish water dome, radish skin sorbet and radish leaf butter. Gourmet shrimp tartare seasoned with almond oil, shallot and spring onion is covered with a veil of cauliflower, surrounded by a crown of cabbage heads, cubes of head carcass jelly and simple smoked cream. Mediterranean red mullet, cooked for a few seconds in a salamander sauce, sits on a translucent raviole of picholine tapenade, breaded basil sabayon with fish scales and roasted bone juice. Delightful and playful, the large zucchini flower, which resembles a mini pumpkin, is stuffed with fresh truffle, zucchini brunoise, on a beurre blanc with tangy flower pistils and pumpkin seed oil. Then comes the Costières pigeon, roasted fillet on a trunk, thigh stuffed with liver, crispy giblets, oregano-marinated vegetables, herb salad and smoked paprika jus. For dessert, a choice between fig poached in red wine, licorice crisp, meringue puffed with fig leaf around a fig compote and Iranian black lemon mousse, fromage blanc sorbet and coriander. Or a refreshing infusion of rhubarb peel and white cheese-oseal sorbet. Lionel Delsol's extensive wine list, mostly organic and reasonably priced, reads like a novel. A watchful eye on the attentive brigade of waiters, led by the magnificent Monique Kayser.

Plan

Address 2 Rue Xavier Tronc
30128 Garons

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Michel Kayser Chef

Vincent Mazurier Chef de service

Lionel Delsol Sommelier

Menu A la carte

Starter Courgette fleur à la Rabasse d’Uzès jus aux pistils de fleurs acidulés, lié à l'uile de graine de courge €72 Crevettes de Méditerranéeassaisonnées à l’huile d’amandes Voile de chou-fleur et sa parure de sommités Caviar « Tsar Impérial Ossetra » Crème fumée €92

Main course Saint Pierre de Méditerranée confit aux algues Lévantine d'aubergine et pralin de pignons de pin torréfiés Jus dissocié aux aromates €82 Angus de Camargue condimenté à la moëlle parfumée Composition d’apiacées relevée d’anchois Comme une dauphine aux câpres et estragon Sauce « Terre de Camargue » €90 Poitrine de pigeon des Costières cuite sur son coffre Cuisse farcie et croustille d’abats Jeunes légumes parfumés d’origan Jus corsé au paprika fumé €86

Dessert Bibliothèque de gourmandises €42 Cerises "Folfer" et miroir de vin des Costières au pélargonium Sorbet à l'Origan doré €32

Menus Quintessence de saison en 5 émotions €135 Quintessence de saison en 8 émotions €225 Quintessence de saison en 10 émotions €270