Agap'peyi'a

Even as a child he loved to cook, and this passion has never left him... Today Chef Pascal Sigère invites you to his table d'hôtes to discover a creative cuisine inspired by his land.

He challenges the codes of the restaurant business by opting for an inventive, affordable and convivial gastronomy... It is the meeting place for gourmets. The welcome is smiling and the dishes are delicious, the menu is unique, the welcome refreshment and the appetizer set the tone...

He cooks, smokes, and flavours his dishes with herbs from his garden. He cooks some of his dishes in a cauldron like in the old days. He scours the fish markets of François, Vauclin or Trinité to find the most beautiful specimens. He chooses short circuits for his meat, poultry and market garden produce. He sublimates the products through an incredibly tasty cuisine.

The extras that also make this restaurant a success (For the greatest pleasure of gourmets, after having placed an order at least 48 hours in advance).
- On Saturdays and Sundays, you can come and get the traditional bread with butter (plain, spiced honey, mentholated pistachio, nougat peyi, toasted sesame) and communion chocolate.
- On Tuesdays and Wednesdays, Pascal prepares boxes for you: "brioche, peyi tea, soups cooked over a wood fire such as calalou, pâté in a pot, foot soup, velouté, Lapo senyen de boeuf... His customers love it!

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