SERIGNAN
A child of Sérignan, viscerally attached to his village, “the bell tower” as he calls it, Jean-Philippe is happy to have set up his first establishment here, in the heart of town. The name of the restaurant refers to this attachment: the “serinhanots”, in local dialect, is the affectionate nickname of the local people. He cooks exclusively with fresh products from Occitania, working in a short circuit, directly with farmers and producers. The meats come from the Aveyron, his wines come from the cooperative cellar Les vignerons de Sérignan, from Mas Abel Domaine de Querelle or from the Clape, just next door. In a nice little room with about thirty seats, warm and surrounded by a decoration made of green plants, wood and old postcards, you can enjoy a traditional and generous cuisine, handmade with fresh products.
Un sitio gestionado por Voies navigables de France en colaboración con los miembros de la Entente
para el Canal du Midi y sus operadores turísticos
