The venue that the Camargue people and region's lover secretly keep to themselves. You can access it from the "Draille" traveling alongside the Vaccarès pond and the wild nature filled with bulls and pink flamingos. The Mazet du Vaccarès, also known as "Chez Hélène et Néné", is a unique place located in the heart of the Domaine de Méjanes. What makes it unique is its menu, solely composed of fish and crustaceans, fished by the Chef Christophe in the Beauduc golf, served by his wife, Muriel. The soup fish is your starter, your main is the catch of the day, and the dessert is homemade.
The scenery is splendid, on the edges of the Vaccarès. A taste of paradise at the end of the world.
The venue that the Camargue people and region's lover secretly keep to themselves. You can access it from the "Draille" traveling alongside the Vaccarès pond and the wild nature filled with bulls and pink flamingos. The Mazet du Vaccarès, also known as "Chez Hélène et Néné", is a unique place located in the heart of the Domaine de Méjanes. What makes it unique is its menu, solely composed of fish and crustaceans, fished by the Chef Christophe in the Beauduc golf, served by his wife, Muriel. The soup fish is your starter, your main is the catch of the day, and the dessert is homemade.
The scenery is splendid, on the edges of the Vaccarès. A taste of paradise at the end of the world.
>> Cash or cheque
>> Friday lunch and dinner
>> Saturday lunch and dinner,
>> Sunday lunchtime only
>> Bank holidays lunchtime only
>> For dinners during weekdays, bookings only (minimum of 40 people)
To book a table at the Mazet du Vaccarès, you can contact us at the following :
+33 04 90 97 10 79
cdetmon@msn.com
GOOD TO KNOW
It is best to book in advance.
Fish soup
Clams or mussels depending on the supply of the day
Grilled fish: sea bass, seas bream, zander, etc... depending on the supply of the day
Roasted potatoes
Apple pie, chocolate pears, lemon pie, fruit salad, Flan (baked egg custard)
The Bouillabaisse is served on request a week early for a minimum of 15 people — 62 euros per person.
Mix one egg with
4 crushed garlic cloves
1/2 tablespoon of cayenne chilies, salt, and pepper
1 liter of oil slowly incorporated
