While one is invited to enjoy summer holidays in France rather than abroad, it is an opportunity to discover or rediscover regions of France and their good addresses. In the program La Table des bons vivant , Laurent Mariotte, Yves Camdeborde and Olivier Poels selected a few confidential addresses to eat local during the holidays. They are listed in The Guide to Tables and Inns of France, released on July 1.
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Laurent Mariotte, Yves Camdeborde and Olivier Poels also gave their advice on selecting a good table. "If the menu is translated into 12 languages, do not enter it," recommends chef Yves Camdeborde. "Then you have to ask the bakery or the local forerunner for advice," he continues. "When the menu is too long, it is also suspect. I am wary of restaurants that make fish, burgers, pizza and sauerkraut. When the food is good and the chef is efficient, he doesn’t you don't need 45 dishes to show it, "says Olivier Poels.
Selection in the North West
Le Bistrot de l'Ecailler , in the port of Kerdruc, in Nevez, in Finistère. "The port of Kerdruc is a small port next to Pont-Aven, where this flake prepares its products in a very simple way. You must absolutely taste a flat oyster n ° 000 once. It is a huge oyster, accompanied by homemade mayonnaise, an exceptional product at an unbeatable price, "says Yves Camdeborde.
The Salt Route , 55 Quai des Mariniers, in Thoureil, in Maine-et-Loire. "It's a cheerful, peaceful atmosphere on the banks of the Loire. Regional products are in the spotlight as well as wines which are not too expensive. It is important to have a regional wine list in a restaurant. When you go to the Loire, you are not going to drink wines from the South or wines from Alsace ", smiles Olivier Poels.
Philippe Enée's country inn , 1 Rue d'Isigny, in Saint-Lô, in the Manche. "This farm inn is constantly being renewed. There is a unique menu with farm products: cider, apple juice, bone-in ham baked in the bread oven. There are also a lot of vegetables and legumes in Philippe Enée's cuisine is therefore very digestible ", recommends Laurent Mariotte. This hostel is only open to groups, with reservations of 20 people minimum.
Selection in the Southwest
Plat Beroi , 16 Rue Pierre Semard, in Coarraze, in the Pyrénées-Atlantiques. "A group of young producers have come together to create a very atypical place. There are producers of black Gascon pigs, goats, free-range poultry, honey and peppers. They have created a shop where you can also s "sit down to eat mini-portions of all the products in the shop. In the evening, they also do catering. If you go there, you absolutely have to bring sweet smoked Béarnais chili," advises Yves Camdeborde.
Chez Hareneko Borda , 3 Gerastoko Bidea, Itxassou, in the Pyrénées-Atlantiques. "It is a farm inn where you can eat black pork from the Basque Country which is raised on site. You can also enjoy the view of the Espelette valley and the village of Itxassou", comments Laurent Mariotte.
La Table des bons vivant also recommends Le Lion d'Or , 11 Route de Pauillac, in Arcins, in Girond.
Selection in the Southeast
Au bon Jaja , Place du Dr Jean Astruc, in Sauve, in the Gard. This dining cellar located at the foot of Pic Saint-Loup is recommended by Olivier Poels: "There are local bottles, things that are simple to eat. It's fast and efficient".
Promised land area , at La Roquebrussanne, in the Gard. Located in the Sainte-Beaume massif, this table d'hôte is an ephemeral place that opened its doors only for the summer and which is advised by chef Yves Camdeborde.
Selection in the Northeast
The Auberge des 3 Fours , Route des Crêtes, in Stosswihr, in the Haut-Rhin. In this inn located on the Vosges crest line, "a menu that pays tribute to the Vosges peasants who raised cattle" will be offered, with pies such as bacon or munster, explains Laurent Mariotte. "The farmers had to withstand an average annual temperature of 4 ° C," he continues.
The Tournelles bistro , 5 Place Petite Place, in Arbois, in the Jura. "You will find there trout jelly in Jura wine, homemade terrine with cherries, hot parsley snails on county curry toast, raw ham and sausage with fleur de sel", explains Yves Camdeborde.
The Table des bons vivant also recommends the restaurant Au fil du Zinc , in Yonne, in Burgundy. 18 Rue des Moulins, in Chablis, in the Yonne.