The secret address that the Camargue people and lovers of the region keep for themselves… jealously. It is accessed by “la draille” which runs along the Vaccarès pond and the wild nature, populated by bulls and pink flamingos. Le Mazet du Vaccarès, also known as “Chez Hélène et Néné” is a unique address, in the heart of the Domaine de Méjanes. Unique for its menu composed exclusively of fish and shellfish caught by Chef Christophe in the Beauduc golf course, and served by his wife Muriel.
As a starter, fish soup. The main course is the fish of the day, the dessert is homemade.
The setting is magical, on the banks of the Vaccarès. At the end of the world with a real taste of Paradise as well.
The secret address that the Camargue people and lovers of the region keep for themselves… jealously. It is accessed by “la draille” which runs along the Vaccarès pond and the wild nature, populated by bulls and pink flamingos. Le Mazet du Vaccarès, also known as “Chez Hélène et Néné” is a unique address, in the heart of the Domaine de Méjanes. Unique for its menu composed exclusively of fish and shellfish caught by Chef Christophe in the Beauduc golf course, and served by his wife Muriel.
As a starter, fish soup. The main course is the fish of the day, the dessert is homemade.
The setting is magical, on the banks of the Vaccarès. At the end of the world with a real taste of Paradise as well.
>> Cash or checks
>> Friday lunchtime - Saturday lunchtime - Sunday lunchtime - public holidays lunchtime
>> In the lunchtime the rest of the week by reservation only (Minimum group 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 — 65 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
