Tour de France of good restaurants in “click and collect”

We can no longer, temporarily, sit down at the restaurant … But that does not prevent chefs from continuing to be active behind their stoves and simmer, to order, small dishes and menus to take away and / or to deliver. From Marseille to Bordeaux, from Nice to Lyon, from Nantes to Toulouse, we whet your appetite with a Tour de France of good restaurants offering “click and collect”. To be enjoyed without moderation.

Enjoy a Table in the South, in Marseille

To warm up a rather gloomy autumn, nothing like a touch of Marseille aioli, a very hot “bouille- abaisse  , a foccacia flavored with Provence savory.or a lobster cooked with pesto. It looks like the south and we are there, at home almost as in a restaurant, with gourmet proposals from starred chef Ludovic Turac. The view of the Old Port of Marseille and the Bonne Mère from its restaurant Une Table au Sud is lacking in the decor. But the kitcheninventive is at the rendezvous in the Aïoli and Star of the sea baskets or in the Classik Menu, renewed every weekend, and which revisits a classic of French gastronomy… with the accent of course.

Comfort yourself with Le Bibent, in Toulouse

He is the host that we would like to welcome at home to see life in pink. With his singing southwest accent and his love of Occitania, Chef Christian Constant puts the sun wherever he goes. The good news ? You can now take away or have them delivered directly from the kitchens of Bibent, its restaurant on the Place du Capitole in Toulouse, some of the great classics on the menu. It features the invigorating cassoulet de Montauban signed Constant. Notice to amateurs, the filmed recipe is, as a bonus, online on the Maison Constant website

Take Le Paris-Brest by Christian Le Squer, in Rennes

We take the train less these days, but a taste for good things helps keep us on track. Christian Le Squer, 3-star chef at the George V in Paris, knows this well and continues to provide gastronomic service at Paris-Brest, the very trendy “buffet” at Rennes station. Even to take away, the specialties revisited by the Breton cook keep the flavors of the land intact. Kouign amann salted in ribot milk soup, roasted monkfish with coconuts from Paimpol or candied and caramelized pork breast, everything is beautiful and good. So, for dessert, would you like a Paris-Brest?

Attend the Banquet des Sophistes, in Strasbourg

Normally, it’s hard to get a table in this restaurant in the Krutenau district of Strasbourg, near the banks of the Ill river. So we are almost delighted to be able to benefit from the new take-out service to savor, as an epicurean, the culinary creations of the Banquet des Sophistes. On the plate, the doe nem dares to rub shoulders with beet ketchup and market fish paired with kale and green curry juice. Something to ponder on the comforting virtues of daring in the kitchen

Call Le Cent 33, in Bordeaux

In the Chartrons district of Bordeaux, it’s a good address that is always full. All the more reason to test it in a take-out version, especially since the “Cent 33 to go” ordering site is extremely simple and the presentation of the dishes as neat as they are tempting. The menu changes every week but the plates are always generous, for the pleasure of sharing. We fell in love with the particularly inventive desserts such as this lemon meringue, yuzu and avocado tart.

Benefit from the favors of Flaveur, in Nice

What would you say if the Tourteaux brothers, Gaël and Mickaël, made a raid in your kitchen? All the dishes concocted at Flaveur, their two-starred restaurant in Nice, embroider with talent around a southern partition celebrating good local products. In their biodegradable or recyclable containers, they arrive at your home, just to heat up, accompanied by an advice sheet from the two chefs. And it’s a bit as if they were there, at your place, and the whole Côte d’Azur with them. Because when a scorpion fish from Nice peach meets fish broth enhanced with Indian spices and menton citrus rubs with chilli pepper and a small pickle cucumber, we travel… even at home.

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