Le Pré Saint Jean

Le Pré Saint Jean is a gastronomic restaurant in the heart of Pézenas, a few steps from the town’s historic centre. For more than 20 years it has presented refined, seasonal dishes that combine traditional French techniques with contemporary touches. The kitchen is led by a chef whose career includes early experience at the Crowne Plaza in Toulouse, three years in the brigade of Chef Michel Sarran, a first chef post in Corsica, a consultancy period in Mauritius with Chef Gérard Garcia, and a 2013 return to the Pré Saint Jean to work alongside his father-in-law Philippe Cagnoli before taking the reins. The restaurant has been recognised with a Bib Gourmand distinction; front-of-house is headed by maître d'hôtel Christophe Libes, a local who has served guests there for around 20 years and who is supported by a brigade that includes young cooks and apprentices learning on the job. Situated in the centre of Pézenas near the historic district, the restaurant presents an intimate dining room and imagery that emphasises a classic, elegant gastronomic setting. Seating is arranged for table service in a refined, service-oriented environment. The kitchen delivers modern French cuisine built around authentic, seasonal ingredients, with refined preparations that employ contemporary techniques and composed plates. Menus range from a three-course Promenade to multi-course tasting offerings, and several menus are available with optional wine pairings. Jean-Michel Sempé (Chef) Specialties include La Raie (skate, grenobloise); Foie Gras de canard mi-cuit (pressed with gingerbread); Le Cabillaud (Skreï poached in coconut milk); Le Bœuf Aubrac (smoked sirloin with truffle gratin); and Le Banoffee (vanilla and dulce de leche dessert).