The chef at the Fleurs d’Olargues is renowned for his blend of Danish and French cuisine. The creative kitchen team likes to work with the best produce from a region extraordinarily rich in natural crops.
Olargues chestnuts (a kind of super-chestnut) have been awarded their own AOC (State Certificate of Origin and Quality), and the village celebrates the autumn grape harvest with La Fête du Marron in early November. Local cherries and apricots are among the best in southern Europe. The virgin olive oil, widely used in cooking, comes from the olive groves of a local producer whose output is very small but of high quality; the succulent beef comes from the river pastures further up the valley.
A magnificent view from this spot completes the pleasure, and the restaurant is located close to the PassaPaïs greenway.