The Chef's Word:
"Originally from Normandy, I have always dreamed of settling in the South of France.I have now been living in the Pyrenees Oriantales for seven years.Prades is located in the heart of Conflent, at the foot of Canigou, a region rich of small local producers with whom I work in close collaboration, they are my former leaders with whom I had the chance to evolve who gave me the taste of a job well done .I am currently living my passion, Cooking and I'm very proud of it! "
Born in Issy-les-Moulineaux, Chef Benjamin Bakir grew up in Normandy. At the age of 16, he began his cooking studies at the Lycée Hôtelier du Havre. At 18, holder of a CAP and a BEP Cuisine, he set off to discover France. Armed with his backpack and his knife case, he traveled through several regions and ended up choosing L'Occitanie. It was in 2009 that he opened his first restaurant in Calce. Pretty little village in the Pyrenees Orientales which gave him a chance and which enabled him, 2 years later, to buy his own restaurant in Prades 66. Integrated since 2013 in the famous Association of Toques Blanches du Roussillon, who also became Maître Restaurateur in 2014, the Chef is constantly developing his cuisine. It is in 2020 that the inspectors of the famous Michelin Guide notice it. Every three months, he starts looking for new local products and revises his entire menu. A hard worker, it is in his kitchen that he feels best: to the delight of his customers, always loyal!
T: 04 68 05 53 76
P: 06 03 79 38 12
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Mardi et mercredi :
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Jeudi vendredi samedi :
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