My kitchen - bar on the left, kitchen at the back, hole in the floor on the right down to the cellar where my cold room hides - closed during service so make sure you've got everything to hand!. Yes, it really is as small as it looks
…as Chef de Cuisine (OK, I only have a commis and half a plongeur but hey, what’s in a name?) at À Côté in the Place aux Herbes in Uzes. It’s called À Côté because it’s next door to l’Oustal, the first restaurant owned by À Côté’s proprietaires.
We do three salad/starter plates (soon to be four), Côté Sud, Fraîcheur and Mer (coquette coming soon! with chicken!) which feature Provençal-type stuff (grilled peppers, Jean-Remy’s famous Trilogies, meatballs, rice, that sort of thing; tzatziki, pea velouté, herb-stuffed chicken; mussels, rouget, brandade, prawns, respectively; ribs of beef and veal served on tableside charcoal grills; pierrades, hot stones on which you cook your own beef/veal/duck breast/seafood/marinated chicken; and a couple of fish dishes including, Real Soon Now, rougets au Pastis.
It’s hard work and a real challenge to keep on top of recipes, stocks, ordering, service and cooking, but we’re getting some very nice comments back from those who eat in the restaurant, which is fantastic.
We have room for a couple of tables and a few barstools inside, at the very most, so our customers sit under the arches or out in the town square
Everything is home-made, including the tomato sauce in the ratatouille – vegetable of the day right now. Days have been variable with between 4 and 50 customers per service, but we’re a new restaurant right next door to one of the best-known and longest-established eateries in town so it’s going to take a while to get things going properly.
Come and eat; it’s all good, not expensive and you’ll get a bilingual welcome.
Most Excellent! 