Restaurant Vincent Croizard

Name: Restaurant Vincent Croizard
Address: 17 Rue des Chassaintes, Nimes, Occitania, 30921, FR
Telephone: +33466670499
Price range: 38€ - 86€
Rating: 16

30921 NIMES

14/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Vincent Croizard
Cooking: French | Healthy cooking
Services: Access for people with disabilities | Children's Menu | Garden | Pets allowed | Takeaway
Style: With family | With friends

Price Indicative price per person (excl. drinks)

38 € to 86 €

Gault&Millau's review

14/20

Chef's Restaurant He is the discreet, stubborn leader of a certain interpretation of terroir that has been promoted and worked on for years: Vincent Croizard is the guarantor, in his own way, of the good health of the Nîmes landscape. In the precious atmosphere of a private home, he welcomes friends and connoisseurs. Alongside his "no fish, no meat" menu, he crafts a menu-card that's always gourmet and masterful, playing on diverse influences: a north-south axis with garlic from Arleux married to oysters from Bouzigues, poached monkfish with Tonkin spices in a dashi broth with gray shrimp and stuffed cabbage, banoffee and miso caramel on a spiced moelleux with sesame pean praline. The most interesting formula is €70 and four courses, and the cellar is well-stocked throughout the Languedoc region.

MAP

Address 17 Rue des Chassaintes
30921 Nimes

NAVIGATE TO

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

Vincent Croizard Chef

Vincent Croizard Chef
Gisèle Croizard Sommelier

Gisèle Croizard Sommelier

Tomate de Ners in raw petal set, in water, reduced compote, gazpacho gel, lactic curd heart of cream with Oregano oil, Tuile graine boulangère, Ciment pepper. €25
Grated summer truffles on a cold soup of new potatoes, garnished like a "pistou" with sage, nutmeg and neelamundi pepper. (truffles from Mr Bonzy, St Quentin la Poterie) €30

Main course

Seared tuna, maki of confit eggplant, caponata sauce Creamy balls of panko-style Parmesan, arugula leaf stripped €45
Roasted PDO Camargue bulls in Gardianne sauce, red rice on vine leaves marinated in olive oil and flax, orange and sherry emulsion with fennel seeds. €45

Dessert

Apricot du Gard Texture variation, Tasmanian peppery berries, rosemary cream with crystallized mint leaf €25
"Petit Lu" with Tulakalum 75% chocolate filling and blackcurrant ganache Long red pepper truffle with cocoa bean bark €25