Le Coup 2 Food're - Menu

The kitchen is delicious and varied, the welcome is warm! in the typical setting of the region, has not masked under any pretext!

all the senses are at the rendez-vous , we feel the disappointment of the plate that is as well decorated as good reception and meetings are pleasant and we learn about the region

alexandre i young cook who allows us to discover different scents always in search of new taste experiences a restaurant you do not eat an address in must-see courtesy on the site

little restaurant very nice the boss is of extreme kindness, it is also a very good cooking. you have to stop there and you will be pleasantly surprised good report quality thank alexandre

I take to eat to take away all the year and each time has a discovery of different flavors more subtle ones than others.And when to the generosity of the boss it serves you as it loves to eat. to discover very friendly wine cellar of region and quality. Take the time to stop it

the coup 2 food're can surprise by its frame and size, but has nothing to envy "the great" for its culinary quality. a few chairs, five or six tables, wooden beams, a bench bar and the decor is laid. you are welcomed with all the kindness, simplicity and generosity of the boss, both cook and waiter. the dish was excellent, copied, well presented. I will gladly come back if the opportunity comes, even to make a detour!

the setting is quiet and very pleasant, view of the mountain and the vineyards in an old wine cellar. the room keeps fresh in the summer. The kitchen is semi-open. I was hesitating between salads and salad bowls, and he offered me to combine the two "plat earth and sea". the quality of the ingredients and the dishes are surprising. of mango, young shoots, wasabi, ultra fresh products. in short, friendly atmosphere, original cuisine, neat, copier and taste.

We were just 2 a Saturday noon at the end of March. hardly any weakening in the city. The chief just received us by asking us what would please us. Some gambas flambées with what he had in the kitchen, mussels gratined to the old cantal, a beet purée with a delicious little sauce. He asked us as we liked this or that and added it to his preparation. He prepared a small salad of delicious pasta with a few strawberries, raspberries, a little salad, to make us wait until the main dish and he offered it to us on the addition. for dessert, we were no longer hungry, but I still wanted to take the chocolate melt. He arrived on a nice plate with strawberry pieces and an excellent whipped.Bref, a gre...

2nd restaurant of the week in st jean de fos, and a great moment of sharing. come together we discover a nice place and great simplicity and authenticity. Once installed, we do not imagine a single second what awaits us: the red wine of the aperitif is served with a discussion on the tastes of each of the local wines, the good choices, the small successes of local winemakers, and the good addresses. In the flat, my companion chooses the Thai pad, pasta, gambas, fresh and crunchy vegetables, a superb presentation that the chef comes to embellish at the grated combava table, and for me the parsillad and garlic knives plate, with a beet squeeze and ravioli. the lavender strands that decorate th...