In our kitchen over the seasons.


Currently in our countryside green asparagus are picked according to their calibres at full maturity.
Philippe Mouls, the chef of the restaurant in Pézenas, presents them in an original duo menu with the first spring zucchini.


Green asparagus cream and zucchini, Mas Roland goat curd with herbs and crispy bacon

The large green asparagus of the country roasted with parmesan, pureed with zucchini, vinaigrette with sweet spices

Financial hazelnuts with asparagus, zucchini tabliatels, rosemary Banyul caramel


* Local production for asparagus Mr. Pamart in Nezignan-l'Evêque
* Local production for Claeys family zucchini in Bessan

Hard to guarantee a good deal puts and wines with asparagus.
The chosen wine must have acidity, freshness and a hint of minerality.

My preference is for two wines from organic farming produced on very distinct terroirs:

In Foreign Earth,chardonnay du Domaine de Bon Augure de Cédric Guy à Bédarieux

Vivacity, freshness and power for this 100% Chardonnay 
A beautiful Chardonnay with hints of citrus fruits, dried fruits and white flowers noted by fine woody notes.

Sick The Little Dragons by Mireille Bertrand Lacas in Meriflons.

White wine acidulated and original by its assemblage. chenin and little manseng.
A lively acidity awakens the taste buds. Very dry, this white is very tasty.