Lou Calen Bistrot
This new bistrot welcome guests six days a week into its warm and casual atmosphere on its outdoor terrace among centuries-old olive trees or within its air-conditionned conservatory. Chef Fabien Haurat Nautet promises tasteful cuisine, with a focus on local meats and flame-grilled dishes. Every Sunday, it’s time for musical brunch!
TUESDAY TO SATURDAY
LUNCHTIME
Menu / 32€
Starter and main course,
or main course and dessert. Coffee included
TUESDAY TO SATURDAY
EVENING
À la carte
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Under the careful guidance of chef Benoit Witz, Fabien Haurat Nautet has crafted a neat menu highlighting the freshest products from local producers. These are Provençal recipes with a touch of culinary inspiration from around the world, which ensures that there is something for everyone: from flame-grilled squid with Luciana sauce, to risotto with summer truffle, to grilled poussin with Trapper spices, to glazed chunky pork ribs…
Flame-grill cooking, though seemingly simple, is a true demonstration of precision and culinary know-how. Each flame, each ember, contributes to the complex craft of tastes and textures, revealing the quintessence of meat, fish and vegetables.
To enhance these smoky and caramelised flavours, the chef has cooked up a unique barbecue sauce, inspired by the history of Lou Calen estate: a subtle blend of pastis, maple syrup and craft beer, enhanced of course with a few secret ingredients!
Sunday musical brunch
FORMULA
BRUNCH
50€
Includes: hot drinks and fruit juice
FORMULA BRUNCH +
LA FOLIE
65€
Includes: hot drinks and fruit juice + ½ bottle of Mirabeau La Folie sparkling rosé per person
FORMULA BRUNCH +
UNLIMITED DRINKS
85€
Includes: hot drinks and fruit juices + choice of cocktails (Bloody Mary, Bellini, Sangria) + local 3-colour wines + Mirabeau La Folie sparkling rosé wine
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Fabien Haurat Nautet, a passionate chef in search of gastronomic authenticity
Originally from Béarn, Fabien Haurat Nautet grew up surrounded by nature and healthy local produce. In the southwest of France, good cuisine is synonymous with generosity and coming-together, values which fuelled Fabien’s passion, leading him to join the Morlaas hotelièr school, near Pau.
Once he gained his diploma, Fabien travelled throughout France and Belgium, soaking up the culinary diversity of each region. His promising career beginnings working alongside chef Michel Guérard were followed by multiple enriching experiences: Hôtel Conrad International in Brussels, Restaurant Christopher Coutanceau in La Rochelle, Grand Hôtel Vista Palace in Roquebrune-Cap-Martin, Restaurant L’Écrin and Hôtel Barrière Le Majestic in Cannes.
But his collaboration with chef Patrick Raingeard, at the Port Palace hotel in Monaco, was the experience that was the true highlight of his career, subsequently leading him to the kitchens of the Terre Blanche estate in Tourrettes, where he worked for 12 years alongside Stéphanie Le Quellec, Yannick Franques and Philippe Jourdin. At Lou Calen, Fabien has chosen to step away from the tumult of the Côte d’Azur, seeking the simplicity and togetherness that shaped his childhood.
At the Bistrot restaurant, he has set up a culinary environment that resonates with his values: the joy of people coming together to eat good food, and the love of local products.