La Ferme Carles

12200 MONTEILS

13.5/20
Chef's Restaurant

Chef Jacques Carles

Cooking French | Traditional

Services Disabled access | Pets allowed | Private Parking

Price Indicative price per person (excl. drinks)

25€

Gault&Millau's review

13.5/20

Chef's Restaurant In 2009, we wrote that Jacques Carles, better known as Jacky, was Raimu and Pagnol from Aveyron. Fifteen years on, Jacky is as truculent as ever, perhaps a little chubbier, but he's still a man full of bonhomie and kindness, who hasn't forgotten his duty to pass on the torch, gradually letting his son Nicolas take over the reins of the restaurant. He leads the fight against junk food, defending the savoir-faire of traditional wood-fired cooking in an untinned copper cauldron, as he likes to emphasize in the association he created, and Jean-Marie Périer, as a neighbor and member, has donated magnificent photos of Johnny, Sylvie and Dutronc to adorn the immense dining room. The menu is unique: oulado cooked in a cauldron over a wood fire - the whole farm is involved - salad with duck breast, fritons, candied gizzards and walnuts, where even the oil and vinegar are homemade products, duck coat stuffed with foie gras the old-fashioned way, served with potatoes sautéed in foie gras and oyster mushrooms and flambéed in "flambadou" (capucin), finishing with seasonal fruit tarts, coffee and plum alcohol for the most resistant. Dominique harmoniously organizes the service, adding to the atmosphere with a little song, often taken up by the whole room.