The Narbonnais restaurant is changing premises to settle in rue de l’Ancien Courrier, and is developing another concept.
Nicolas and Cindy have been running this eponymous restaurant in Narbonne since 2016. They recently changed address to settle in rue de l’Ancien Courrier. The restaurant with terrace is a must in this street. Both completed an adult training CAP in 2012 at the AFPA in Golbey, in the Vosges. The current concept of the restaurant is traditional and quality cuisine. The menu is short and undergoes regular changes. The specialties on this menu are gravlax salmon and beef tartare. The concept will evolve. After the lunch service, the restaurant will serve as a tea room. Artisanal and worked pastries will be made such as pastry flan, mocha and various drinks such as hot chocolate, Viennese chocolate, ideal for a tea room. There will be pastries to take away (cookies and others). The logistical constraints of the kitchen will force restaurateurs to adapt. They will try to limit the recipes with cooking, decline the flagship dishes while keeping their Asian touch and a careful presentation.