THE ESSENTIALS OF TASTE
The product. The alpha and omega of cooking, its essence, its heart. The highlighting of each ingredient and its flavours animates Frédéric Bacquié. The other essential axis of his approach is that of a geographical culinary identity. The chef cooks exclusively with local produce: local fishing, market gardening from the Roussillon plain, spices from the Mediterranean region. His knowledge and his long-term relationship with local producers and craftsmen ensure quality arrivals in all seasons.
Lunches at L'Almandin :
From October 14 to the end of May, from Wednesday to Friday.
From June to October 13, Monday to Friday.
Excluding public holidays and public holidays.
Gastronomic menu :
From October 14 to the end of May, Wednesday to Saturday, noon, evening and Sunday noon.
From June to October 13, every evening and Sunday noon.