It is always with great modesty that the Mons chef of Villa Mirasol Philippe Lagraula talks about his cuisine, he who, in 2006, already won his first Michelin star, thus becoming the youngest starred chef in France with his restaurant. A kitchen in town in Dax on his native land. On the other hand, it is with malicious pleasure that he highlights his team made up of professionals from all over the world. It must be said that he does not hide his love of travel and Latin America which makes his cuisine a colorful mixed cuisine, far from displeasing customers who ask for more. It is therefore from Romina Barrios that he comes accompanied on France Bleu Gascogne for the unmissable meeting of epicureans Blue Circuit Side Flavors. Romina, the Villa’s pastry chef since September, who has just arrived from Uruguay and who enjoys working in France, the country of haute cuisine. A dream opportunity for this thirty-year-old who did not hesitate to leave her country.
– CWM
“White chocolate, mango and praline confit, exotic fruit sorbet”
– CWM
If you choose the menus of the bistro table of the Villa Mirasol, you will taste the sublime dessert “White chocolate, mango and praline confit, exotic fruit sorbet“made by our Romina. Hazelnut crumble, white chocolate ganache with vanilla, passion fruit jelly accompanied by a little praline, chocolate tuile. A fresh dessert, slightly sweet, fruity, which explodes in the mouth, an end of meal wonderful.
And the gourmet table?
Since its opening in October, the “gastro” table of the Villa Mirasol has caused a sensation, word of mouth is working very well, which means that satisfaction is there. Two menus are available to you.
A Discovery menu at 68 euros:
“In the meantime…/Trout from Geloux with blood orange/ Pollack, walnuts and chives/ Poultry with yellow pepper / Hazelnuts and chocolate, exotic fruits”
A Tasting menu at 90 euros:
“In the meantime… / Carioca scallops/ Trout from Geloux with blood orange/ Pollack, walnuts and chives/ Veal from the Pyrenees with yellow pepper/ Pumpkin with rum, coconut, Aquitaine caviar / Hazelnuts and chocolate, fruit exotic”
Whatever your choice, travel and culinary experience guaranteed, all you have to do is test!