Le Particulier - Aigues-Mortes

It was very good October 2014 and remains very good today. in a place of taste and modern one can see the chef/patron when he prepares always fresh and tasty dishes, something of the moment without forgetting tradition and style. We really enjoyed this little restaurant when we were here (and reviewed it) in the fall of 2014 and we were not disappointed at a return visit. the restaurant was created from a small shop space but with taste in a modern style: it is modern/elegant, comfortable and welcoming. You can see the chef/patron at work while preparing fresh and tasty dishes combining both modern tastes and traditional and local style. We'll be back.

We were rather disappointed with our evening here all the more because the notes were very good. food is very delicate, so if you have a good appetite, you will ask yourself why you have such a great plate! wine is also very expensive and we noticed that no one had a bottle at the restaurant. dessert was delicious however.

We had our best meal in dead aigues in this well-marked place! dinner was worth a michelin star, foie gras and lamb were especially amazing. The service was simply great!

We found the individual by a wet and cold night and even if it was very quiet, the warmth of the welcome made us feel that we had found the right place for a meal. it looks elegant and fun with a modern decor and touches of pink and gray in the glass beads on the table. the menu is reassuring and short with fresh local products transformed into tasty dishes. We both had herbal butter asparagus, which were deliciously melted, followed by a lamb with fresh veggies to the wok. the depth of the juice flavor on the lamb was fabulous. So, a delicious meal served without precipitation and with friendly respect and the chef came to see if we were satisfied with the meal. I strongly recommend a visit.

Refined and tasty contemporary cuisine, gastronomic. Open kitchen – everything is cooked fresh in front of your eyes. beautiful modern decor and international chef who has travelled a lot, alexandre (inside/outdoor). I wouldn't be able to recommend it (and I'm really hard)!