The establishment, which has just opened its doors, succeeds the Clos de Rignac, in Lattes, and its breathtaking view of the ponds and… Palavas.
The project was launched three years ago. That the former Clos de Rignac was preparing for a new life, thanks to the new owners. But the Covid-19 pandemic has come to interrupt the opening plans somewhat. From now on, the establishment, located in the heart of nature, away from any hustle and bustle, has opened its doors, between Lattes and Pérols.
Renamed L’Anse sauvage, it has a completely different face. Inspired by the Montpellier architect François Fontès, it exudes a surprising serenity, necessarily accentuated by its direct environment. A breathtaking view of the ponds with, in the line of sight, Palavas in the distance.
Stir-fried mushrooms and egg yolks
To launch the new chapter of the restaurant, the new owners have bet on two pillars: Marine Tamisier Brouzet, the manager, and Grégory-François Eninie, the young chef who gives the kitchen a rather captivating style. Which is, above all, the most important (with, we emphasize once again, the exceptional setting).
In fact, as an appetizer, we will note this sautéed seasonal mushrooms and candied egg yolks, accompanied by a nut crumble and a mushroom mousse. Or again, this seasonal entry: in the spirit of a tatin, pan-fried foie gras cutlet with caramelized apple balls and black pudding mousse.
Enjoy the warm season
As a main course, the choice will be an unexpected Mediterranean-style turbot fillet, accompanied by cuttlefish ink gnocchi, spaghetti with pumpkin, all dressed with Noilly Prat sauce pearled with tarragon oil. Another possibility: rack of lamb with its polenta with herbs, accompanied by flaked almonds, seasonal mushrooms sautéed in a pan and a reduction of meat with black garlic.
Undoubtedly, the site will generate another inspiration. That of a glass of wine with a few tapas. The menu offers a few: muge ceviche, roasted truffle camembert, mini gao bao of free-range cantal pork, duck heart kebabs or the plancha razor clam dish.
We discover this new table (although we have already frequented its ancestor in the past”) and we tell ourselves that with the summer it will undoubtedly be one of the most popular places. In the meantime there are other facets to discover for yourself.
