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, holding a CAP and BEP Cuisine, he goes to discover France. Armed with his knapsack and knapsack, he traveled through several regions and finally chose Le Languedoc Roussillon. In 2009 he opened his first restaurant in Calce. Village that gave him a chance and allowed him, 2 years later to buy his current restaurant in Prades. Integrated since 2013 to the famous Toques Blanches Association of Roussillon, which has also become a Maître Restaurateur in 2014, the Chef is constantly evolving his cuisine. In search of new local products with each change of card, every 3 months, he questions himself. A hard worker, it is in his kitchen that he feels the best to the delight of his customers, always faithful.
T: 04 68 05 53 76
P: 06 03 79 38 12
Closed : Closed Sunday and Monday all day and Wednesday evening