The Carpentras Berlingot, Sweet Gold
For the winter vacation, go and discover the famous Berlingot of Carpentras....
Food
On the trail of our gastronomic discoveries of Provence, Nimes is a stop that simply can’t be missed. In his restaurant, Alexandre, Michel Kayser lends his talent to a cuisine that is both simple and sublime.
By Jean-Dominique Dalloz - Photos José Nicolas - February 16, 2012
What is this mystery? In Garons, two steps from the Nimes airport, delicious things are happening in the kitchen. A secret science is at work and will delight each guest who has the chance to sit at one of the tables at Alexandre restaurant. But let’s not lift the veil too quickly on what’s hatching behind the stoves. To start, let’s enjoy the setting: a beautiful room with an unpretentious, sober décor, tables with space around them so that you can relax comfortably, a view over the garden that the shadow of the tall pines makes so pleasant in the summer.
The welcome reserved for us is simple and friendly. The service is no fuss, both relaxed and thoughtful, and accompanies pleasures of the palette that last throughout the meal. Alexandre is the masterpiece of Michel Kayser, who has been awarded two Michelin stars. Discreet, he bustles about in the kitchen like an alchemist concerned with turning an authentic and tasty southern cuisine into gold. Native to the Lorraine region, a young man of 60 or so, he has succeeded in keeping his wonder for beautiful and good things intact.
In his hands, Provence truffles become floating islands in a sea of Cevennes Ceps, while Manade bull fillet reaches perfection within a cage of celery and Cantal apple lasagna.
It’s all the genius and power of this flavor sorcerer that is Michel Kayser, to know how to enhance an authentic Provençal gastronomic tradition. His signature is imposed on known products that he glorifies with respect. More of a southerner than certain natives from the region, Michel Kayser has established, over more than thirty years, a trusting relationship with regional producers, from whom he is sure to source quality produce. This sense of grounding suits him well, and us too!
Indefatigable defender of the chef profession, he builds on his solid experience to bring joy to the table. Bitche, Rosbruck, Saint-Hilaire-du-Rosier, Palavas-les-Flots, Garons, this is the initiatory journey of a man who patiently learned his profession alongside the big names of French cuisine. With the talent of such a chef, Alexandre is truly spectacular.
Discover
MORE PICTURES
- Tags :
- Gourmet Restaurant
