When Passion for Terroir Meets Excellence
FROM SOIL TO PLATE
Product quality is at the heart of the culinary philosophy of chef Didier Casaguana at the restaurant Les Fresques.
He places particular importance on collaborating with passionate local producers, who share his commitment to excellence and respect for nature. For him, each ingredient used must reflect the terroir and artisanal know-how.
By favoring fresh, seasonal and carefully cultivated products, he manages to enhance his dishes and offer an authentic and memorable culinary experience to his guests.
By coming to dine at Les Fresques, you will discover an inventive, delicate gastronomy, full of flavors and colors that will open all your senses.
You can enjoy the Chef's signature dishes such as the Blue Lobster Salad and Pan-Fried Foie Gras, Gariguette Strawberries, Ruby Reduction as a starter. Savor the combination of Montpon "Prunier" caviar and "Ostra-régal" oyster, Péchalou sorbet, without skipping the dessert with the contrast between "Illanka" chocolate and Périgord walnut.
Didier Casaguana offers cuisine based on local produce.
AUTHENTIC PRODUCTS, PASSIONATE PRODUCERS
In addition to being in a short circuit approach, the chef makes a point of creating a relationship of trust with local producers but also of highlighting their work.
You will be able to see their names on the menus, a little wink from the chef!
Between Elodie the strawberry farmer, Anaïs the goat farmer, Muriel the wine grower, Daniel the market gardener, Benjamin the lamb farmer and Etienne the cattle farmer, each of them offers products of high quality, reflected in the passion they have for their profession.
Products prepared with the greatest care to allow you to taste exceptional dishes.
The perfect wine to enhance every bite.
THE CELLAR
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