In this Aude village, known for its mill and baker, and its priest by Alphonse Daudet, chef Michèle Fannoy delights us with the discovery of fresh Catalan cuisine, using vegetables and herbs from her kitchen garden. The glazed tomato soup with its dill cappuccino is a delight on a summer's day, while the pork cheeks confit with rancio, just-cooked tomato, mushrooms, pommes grenaille and herb juice with lemon for acidity reconciles us with a simple, well-crafted and authentic cuisine. If you're still a little hungry, the airy raspberry millefeuille will tempt you to extend your lunch on the terrace facing the Château de Quéribus, over a glass of wine from the neighboring winegrower.
Michèle Fannoy Chef
