No ordinary seaside lunch

Earlier this year, I was given a recommendation for a restaurant in Valras Plage, called O Fagot.  Seaside towns are not always known for their restaurants, so I looked up the restaurant on the net.  I found that the chef had just participated in a reality show on French TV called Top Chef – by the time of our visit he’d already been “knocked out”.  However, his food looked very promising, the reviews for the restaurant were encouraging, and friends were keen to come along, so off we went to Valras Plage!

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The restaurant is located a little way away from the centre, in a residential part of Valras Plage.  The outside is unprepossessing – I learnt that Franck Radiu, the chef, had taken over the premises not long ago.  In its previous incarnation, the restaurant had been a pizzeria, and the wood-fired pizza oven is still in place at one end of the dining room!

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A reminder of Franck’s stint on Top Chef hung on the wall – a chef’s jacket, signed by the other contestants and the judges.

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The interior was sober and modern, the chairs were comfortable and the tables set with nice glasses and silverware.  But all that was incidental, the food was the star here.  On the picture below is our amuse bouche – we certainly amused ourselves with it! 🙂

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This starter was interesting for the different textures, and very delicious:  an egg yolk on a slice of crispy bread, over an artichoke cream with toasted hazelnuts.

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The foie gras was pan-fried and perfectly cooked.  It was accompanied by apple slices and shavings of mushrooms and fennel, as well as a wafer thin piece of crispy bread.

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The starter in the picture below was a soft boiled egg, which had been coated with breadcrumbs and deep fried.  The egg was sitting on a salad made with quinoa and lots of fresh herbs, shaped into an incredibly neat circle.

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The main courses looked as spectacular as they tasted!  Franck Radiu is Corsican and uses this wonderful ham from Corsica to add flavour and seasoning to his meat dishes – he uses salt sparingly, preferring the ham to add the salt to the dish.

The lamb was braised for 24 hours at low temperature.  Even though the meat was incredibly tender, it still had a good texture.

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The steak was very succulent, and accompanied by potato croquettes.

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Braised and grilled belly pork on a bed of lentils with foie gras – yummy!img_4360

Franck Radiu started his career as a Chef Patissier (pastry chef), working in some high class hotels and restaurants in France, and his love of desserts shows!

The fraisier was a light as a feather!

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Ma Passion Chocolat was almost a chocolate orgy, combining crispy, crunchy, smooth and cold, and the passion fruit added a nice kick!

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Praline/Framboise was another lovely combination of textures and flavours – fresh raspberries, crispy biscuits and smooth praline mousse.

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A great finish to a lovely meal!!

And to round off this wonderful experience, we went for a walk along the seafront, which was just around the corner!

I would strongly recommend that you book before you head to O Fagot – you can find the contact details on the facebook page for the restaurant here.

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