{"id":39015,"date":"2023-05-26T17:50:16","date_gmt":"2023-05-26T15:50:16","guid":{"rendered":"https:\/\/francevisiting.com\/?p=39015"},"modified":"2023-05-26T18:38:33","modified_gmt":"2023-05-26T16:38:33","slug":"restaurant-nimes","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2023\/05\/26\/restaurant-nimes\/","title":{"rendered":"Enjoy an Occitan gourmet moment in the SKAB restaurant in N\u00eemes, by Damien Sanchez"},"content":{"rendered":"
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Let’s become an ambassador <\/strong>of Occitanian <\/strong>gastronomy, underneath those maple trees..<\/strong><\/figcaption><\/figure>\n

If you visit the illustrious Ar\u00e8nes de N\u00eemes<\/em>, you may undoubtedly dream about a gastronomic moment, full of delights. For instance, the SKAB<\/span> restaurant stands in front of the Mus\u00e9e de la Romanit\u00e9<\/em> (read our article here<\/a>), represented by the culinary talent of the Chef Damien Sanchez associated with his wife S\u00e9verine, with whom he wished to build a creative concept. <\/strong><\/p>\n<\/div>\n

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Very attentive to the origins of the products and their quality; apart from being proud of his native region, that he pays much effort to promote this cuisine rich in tastes and flavors. Adding to this, a real human bridge has been erected between this culinary project and the service achieved in a comfortable framework the service side, whose team is led by S\u00e9verine. Therefore, get ready to spend a peaceful moment in this one star Michelin restaurant. <\/strong>By AP<\/em><\/div>\n<\/div>\n
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..behind a hidden patio<\/strong>, sheltered by a negundo<\/em> maple<\/strong> trees.  <\/figcaption><\/figure>\n
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qrf<\/figcaption><\/figure>\n

The promise of an elegant gourmet<\/strong> address where a sunny vision of Mediterranean<\/strong> and Occitanian<\/strong> gastronomies get married to unveil a set of flavors<\/strong>, issued from this rich local terroirs<\/strong><\/em>. All those delights<\/strong> are sublimated, by the elegance and strength of Languedoc<\/strong> wines<\/strong>, in a vegetal<\/strong> framework, where two huge negundo<\/em> maple trees<\/strong> display their branches in a naturally shaded patio <\/strong><\/em>(photo credits: AP).<\/p>\n

Adding to this, the dining hall<\/strong> proposes a regularly renovated and refined setting<\/strong>, adorned by a wide selection of paintings<\/strong>. This artistic<\/strong> installation<\/strong> is even completed by several pieces<\/strong> realized by craftsmen<\/strong> from the Gard<\/strong> region, such as potteries<\/strong> and even knives from Le Camarguais<\/strong><\/em> manufacture (read more below what for).<\/p>\nngg_shortcode_0_placeholder<\/div>\n<\/div>\n

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..not far from other artworks<\/strong> by Felestrier<\/strong>, among other artists<\/strong>.<\/figcaption><\/figure>\n
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The chef Damien Sanchez<\/strong> stands nearby guinea fowls from Lucan<\/strong>..<\/figcaption><\/figure>\n

As far as we know, the chef Damien Sanchez<\/strong>, who was already trained at many gastronomic<\/strong> addresses (such as Christophe Coutanceau<\/strong>, at the Cabro d’Or<\/strong><\/em> and La R\u00e9serve<\/strong><\/em> in Beaulieu-sur-Mer<\/strong>), wanted from the beginning to achieve his culinary<\/strong> art<\/strong> in his native city of N\u00eemes<\/strong>. That’s why he decided to come back there in 2014, accompanied with his wife S\u00e9verine<\/strong>, while eventually finding this opportunity of restaurant<\/strong>.<\/p>\n

Therefore, after collaborating in some renowned addresses<\/strong>, like Castel<\/strong> as and J\u00e9rome Utile<\/strong>, the no less inspired Damien Sanchez<\/strong> opened his SKAB<\/span><\/strong> project in 2014 and even obtained his first Michelin star<\/strong> in 2017. Regarding S\u00e9verine<\/strong>, she has been running the table-service<\/strong> in SKAB<\/span><\/strong> since 2020, after a solid experience<\/strong> in the Cheval Blanc<\/strong> also in N\u00eemes<\/strong>, among other fine addresses<\/strong>.<\/p>\nngg_shortcode_1_placeholder\n

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..all exhibited in a typical Occitanian<\/strong> and sometimes vintage<\/strong> atmosphere. <\/figcaption><\/figure>\n
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A real art gallery<\/strong> with paintings and masterpieces by Nadine de Fer<\/strong>, Merolli<\/strong>, Gordes<\/strong>..<\/figcaption><\/figure>\n

This love story<\/strong><\/em> get pursued under the framework<\/strong> of an inspired family gastronomic<\/strong> project. Based on this statement, we invite you to experiment this wide florilege<\/strong><\/em> of delicate and surprising savors<\/strong>, proposed in accordance with the wine selection<\/strong> from the cellar<\/strong>.<\/p>\n

Indeed, you can be sure that you N\u00eemes<\/strong> tour would be complete with such a gastronomic<\/strong> touch… Especially if we believe that the kitchen<\/strong> team of this SKAB<\/span><\/strong> restaurant pays many efforts to propose a set of premium<\/strong> ingredients, sourced from the best local<\/strong> suppliers<\/strong>. This authentic vision of N\u00eemes<\/strong> terroir<\/em> would provide you in a plate a unique identity<\/strong> from the countless facets of this Occitan<\/strong> gastronomy. This is the case here with various types of menus<\/strong>, like this Menu Degustation<\/strong><\/em> which is proposed in 8<\/strong> services, eventually completed with 4<\/strong> glasses of wines<\/strong>.<\/p>\n

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.. let’s taste the signature cocktail<\/strong> from the sommelier<\/em> Stephane<\/strong>.
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A fresh quatuor<\/strong><\/em> made from local<\/strong> and seasonal<\/strong> products<\/strong>..<\/figcaption><\/figure>\n

Counting on a regular and close cooperation<\/strong> with regional producers<\/strong>, the chef<\/strong> and his brigade<\/strong> have not stopped developing their borderless research for homemade culinary<\/strong> creations. This is notably the case for the seasonal cocktail<\/strong> (renewed every three month) lavender syrup<\/strong> from Ventoux<\/strong>, completed with vodka<\/strong>, along tonic<\/strong> and balanced by some Vouvray<\/strong> sparkling wine<\/strong>. <\/p>\n

Introduced by a selection of tempting appetizers, composed of an oily but charming focaccia<\/strong><\/em> filled with dried tomatoes<\/strong>, plus capers<\/strong> and spring onions<\/strong>, naturally bathed in an Ana\u00efs <\/strong><\/em>typed olive oil<\/strong>. Before having a taste of some brandade<\/strong><\/em> dome, covered by red pepper<\/strong> jelly and laying on a squid ink<\/strong> shortbread, followed by spelled crisps<\/strong> and radish<\/strong> mousse<\/em>.<\/p>\n

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..watered by some tasty wine<\/strong> by Les Cardelines <\/strong><\/em>from Ventoux<\/strong>?<\/figcaption><\/figure>\n
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Would you get tempted by this alloy around fresh trout<\/strong>?<\/figcaption><\/figure>\n

Without forgetting a tiny pita<\/em> bread<\/strong> and its chickpea<\/strong> mousse<\/em>, unless you prefer a chips made from Canavere<\/strong> black rice<\/strong>, and its puree<\/strong><\/em> of pitchouline<\/strong><\/em> olives<\/strong> from Jeanjean<\/strong>.<\/p>\n

In fact, this is such a good opportunity for all gourmets<\/strong>, served with ceramic<\/strong> crockery by Mongolfier<\/strong>, to discover some treasures from Gard<\/strong>, sometimes embodied in various textures<\/strong>. This is the case of smoked trout<\/strong> revisited in gravlax<\/strong><\/em>, crushed with creamy spinach<\/strong> breadcrumbs and sashimi<\/strong><\/em>, garnished with a fennel<\/strong> heart, in broth and creamy form, served with some Ventoux<\/strong> wine<\/strong>, which is round<\/strong> and floral<\/strong>.<\/p>\n

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..followed by red mullet<\/strong> stuck in a shellfish<\/strong> ragout<\/em>.<\/figcaption><\/figure>\n
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Let’s feel a river<\/strong> breeze with this amazing langoustine<\/strong>..<\/figcaption><\/figure>\n

Another seafood<\/strong> treasure succeeds to this fish<\/strong>, embodied by a langoustine<\/strong>, that has just been snacked<\/strong> in a vegetable cap of cabbage<\/strong> (either green and smooth), decorated by a touch of pearl caviar<\/strong> and steamed cauliflower<\/strong>. As a surprise never come alone, this wonder is accompanied here by its langoustine<\/strong> tartare<\/em>, grated cauliflower<\/strong> on a crispy toast<\/strong>.<\/p>\n<\/div>\n

Same marine<\/strong> sensations for this red mullet<\/strong> filet, which is cooked<\/strong> and pan-fried<\/strong>, supported by a cannelloni<\/strong> adorned with a vegetable<\/strong> jelly, along candied shallots<\/strong> and polenta<\/strong>, bathed in a shellfish<\/strong> ragout<\/em> (featuring mussels<\/strong>, cockles<\/strong> and razor clam<\/strong>), liquified by butter<\/strong>, which was beaten with turmeric<\/strong>. This ensemble<\/em> was served with a nice cuv\u00e9e<\/em><\/strong> from the Duch\u00e9 d’Uz\u00e8s<\/strong>, which aged 12 months in barrels<\/strong>.<\/div>\n
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..this meat was served with this great Ch\u00e2teau de Lastours<\/strong> 2015.<\/figcaption><\/figure>\n
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A larger view from this dish<\/strong> mixing lamb<\/strong>, foie gras<\/em><\/strong> and pork<\/strong>.. <\/figcaption><\/figure>\n

This is also the case for lamb<\/strong>, coming from the nearby locality of Gap<\/strong>, proposed in slice of rack, along a shoulder of lamb<\/strong> and some pulled<\/strong> pork<\/strong>, which was stuffed for a long time with lettuce, foie gras<\/strong><\/em> by Franck Vialle<\/strong> (from Bagnols-sur-S\u00e8ze<\/strong>) and adorned with onion<\/strong>, all surrounded by a sheet of brick<\/strong>, pan-fried peas<\/strong>  ‘Orange resting on a lettuce<\/strong> leaf, bathed in a cooking juice<\/strong> made with red wine<\/strong> from Costi\u00e8res de N\u00eemes<\/strong>. <\/p>\n<\/div>\n

For your information, you would have the opportunity to appreciate this speciality<\/strong> with tasty bread prepared by Les Halles Bakery<\/strong>, along an ancestral and fine cutlery<\/strong> developed by Le Camarguais<\/strong><\/em>, formerly illustrated by Mr Noisetier<\/strong>.<\/div>\n
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..to accompany with this sweet Douceur<\/strong><\/em> from L’\u00d4 des Rocques<\/strong><\/em>.<\/figcaption><\/figure>\n
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What better than a champagne<\/strong> sorbet as an interlude<\/strong>?<\/figcaption><\/figure>\n

What else than a fresh break<\/strong>, consisting of a variable champagne<\/strong> sorbet, a flanked by cut red fruits<\/strong>, and even lightly caramelized<\/strong> and flamb\u00e9ed<\/strong><\/em> with a real gin<\/strong> from N\u00eemes<\/strong>. Followed by a pre-dessert<\/strong>, composed by a hazelnut<\/strong> biscuit, lemon marmalade<\/strong>, lemon sorbet<\/strong>, lemon foam<\/strong> and again a slice of candied lemon<\/strong>.<\/p>\n<\/div>\n

Then, it’s time to appreciate your SKAB<\/span><\/strong> signature souffl\u00e9<\/strong><\/em>, updated according to the inspiration<\/strong>, including strawberry<\/strong> and its rhubarb<\/strong> coulant. Unless you prefer a variation around pineapple<\/strong>, married with shortbread<\/strong>, refreshed with an exotic fruit<\/strong> coulis, along a fruity<\/strong> mousse<\/em> and a no less exotic banana<\/strong> sorbet, always sprinkled with atsina<\/em> cress<\/strong>. A last sweet<\/strong> alternative resides in a revisited cr\u00e8me br\u00fbl\u00e9e<\/em><\/strong> tartlet, transformed into a sort of mint and chocolate After Eight<\/em><\/strong> spirit, completed with a homemade pistachio caramels <\/strong>and elderberry<\/strong> marshmallow<\/em>, that looks like a little cloud<\/strong>. <\/div>\n<\/div>\n<\/div>\n
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SKAB<\/a> Restaurant<\/strong>, 7 Rue de la R\u00e9publique, 30000 N\u00eemes (France) \/ Phone : 00 33 (0)4 66 21 94 30. More information on their official website<\/strong><\/a>.<\/div>\n
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If you visit the illustrious Ar\u00e8nes de N\u00eemes, you may undoubtedly dream about a gastronomic moment, full…<\/p>\n","protected":false},"author":9,"featured_media":39080,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[24,1095],"tags":[1464,713,1457,20,574,1463],"class_list":["post-39015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-occitania","tag-gard","tag-michelin-restaurant","tag-nimes","tag-occitania","tag-restaurant","tag-skab"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=39015"}],"version-history":[{"count":29,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39015\/revisions"}],"predecessor-version":[{"id":39085,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/39015\/revisions\/39085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/39080"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=39015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=39015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=39015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}