SERIGNAN
Jean-Philippe is very attached to his village, and is delighted to have opened his first restaurant in the heart of Sérignan. In fact, the name of the restaurant refers to this attachment: the “serinhanots”, in Occitan, is the affectionate nickname of the locals.
A child of Sérignan, viscerally attached to his village, “le clocher” as he calls it, Jean-Philippe is delighted to have created his first establishment here, in the heart of town. The name of the restaurant refers to this attachment: the “serinhanots”, in Occitan, is the affectionate nickname of the locals.
He cooks exclusively with products from the Occitanie region, and works on a short circuit, directly with breeders and producers. His meats come from Aveyron, and his wines come from the Cave Coopérative Les des Vignerons de Sérignan, Mas Abel and Domaine de Querelle…
In a pretty little room seating around thirty, warmly decorated with green plants, wood and old postcards, you can enjoy traditional, generous cuisine based on fresh produce.
Type de cuisine : Traditional French cooking
Spoken languages : French
