Do you know the Comptoir de Papa Ours? It’s at Tony’s, rue Vauban in Perpignan near the quay of the same name and near the place Arago.
Daddy Bear is a hell of a guy, adorable bear with his grizzly character when he’s unhappy, this virtuoso of creative cuisine is above all a teddy bear when it comes to putting family at the heart of his art. With his children he revisits the “dishes of the canteen” and when it comes to creating, inventiveness has its place here. Listen to the podcast instead, you will find the fascinating recipe for New York-style Picoulat Balls by Papa Ours. I’m not even talking about the ribs marinated in beer (in moderation) and the beetroot and raspberry cream with a fresh goat’s heart, a little piece of paradise !!
The telephone number to find out more: 04 68 38 77 23.
It is call and collect, we phone, we reserve, we come to pick up. And there are also take-out menus for the holiday season.
And for the products he trusts Nicolas de la Mont Capell farm in Saint Laurent de Cerdans. He raises pigs but also Massanese cows between the seaside and the middle mountains. He is also a butcher. A fan !
For New Years Eve, three chefs from the Pyrénées-Orientales coastline in Perpignan pool their strengths and their talents to offer an excellent New Year’s Eve to take away for Christmas and the transition to 2021. Listen on the podcast the chef Julien Boy tell us about it and the boss of Pink flamingos de Canet en Roussillon describe this beautiful idea.
Information: 04 68 51 54 54. Reservations on internet.
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