Le Murier is a restaurant between Grimaud and the coast on the D14. It has been there many years and I visited it once about 5 years ago and cannot remember the food. Not a good start!
Last night my wife suggested that, as she had been so busy taking my mother in law into hospital for a hip operation; it would be nice if she did not cook for a change. My wife is a really excellent cook so I am always reticent to miss one of her meals, however I relented as this would give me the opportunity to put it on the Blog if it was up to the standard.
The restaurant is now run by a young couple who owned a small restaurant in Cogolin called the Carre des Oliviers, but it was so small with only about 16 covers inside and about 8 on the terrace that they obviously decided to move to larger premises.
The building is impressive and we sat in the enclosed garden where our dog sat peacefully on the grass whist we ate.
Last night my wife suggested that, as she had been so busy taking my mother in law into hospital for a hip operation; it would be nice if she did not cook for a change. My wife is a really excellent cook so I am always reticent to miss one of her meals, however I relented as this would give me the opportunity to put it on the Blog if it was up to the standard.
The restaurant is now run by a young couple who owned a small restaurant in Cogolin called the Carre des Oliviers, but it was so small with only about 16 covers inside and about 8 on the terrace that they obviously decided to move to larger premises.
The building is impressive and we sat in the enclosed garden where our dog sat peacefully on the grass whist we ate.
We started with an Amuse Bouche of Tempura chicken, with a dip, and gespatchio soup in a small glass. Delicious!!
My first course was Beignet de Gambas. These comprised about 6 very large Tempura Gambas surrounded by Aubergine Tempora flowers. The Gambas were so succulent that they almost melted in the mouth.
For the main course I had Filet Mignon of Veal with Morille mushrooms and a sauce surrounded by mange toute and small slices of potatoes, all in a lovely sauce. The Veal was thick and very succulent.
I finished with a variety of red fruits with a delicious Mango Sorbet.
I cannot recommend this restaurant enough, the chef Bertrand Comelet is truly amazing.
Mr. L. 17/07/09
0494 563162
http://www.guidegantie.com/fr/restaurants/detail.php?id=458&ville=Grimaud&tri=2&all=1
My first course was Beignet de Gambas. These comprised about 6 very large Tempura Gambas surrounded by Aubergine Tempora flowers. The Gambas were so succulent that they almost melted in the mouth.
For the main course I had Filet Mignon of Veal with Morille mushrooms and a sauce surrounded by mange toute and small slices of potatoes, all in a lovely sauce. The Veal was thick and very succulent.
I finished with a variety of red fruits with a delicious Mango Sorbet.
I cannot recommend this restaurant enough, the chef Bertrand Comelet is truly amazing.
Mr. L. 17/07/09
0494 563162
http://www.guidegantie.com/fr/restaurants/detail.php?id=458&ville=Grimaud&tri=2&all=1
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