Stephan Paroche and Justine Viano open a new chapter in Béziers
The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.
After making their mark at the Table de Castigno in Assignan, chef duo Stephan Paroche and Justine Viano have opened a new chapter in their culinary career. Since Thursday April 10, they have been at the helm of the Calice restaurant, nestled in the heart of Béziers. It's an address that embodies their committed culinary philosophy and their desire to create a place that's lively, warm and deeply rooted in its region.
From Castigno to Calice: a thoughtful transition
At the beginning of the year, the chefs were approached by the LJ hotel group, a local player that invests in establishments with character and is involved in the economic life of the region. At the same time, the Castigno estate decided to put an end to its gastronomic activities. The opportunity made sense: " We thought it would be interesting to join this Biterrois group, which supports local projects ," explains Stephan Paroche.
Housed in a completely renovated 1920s rotunda, Calice is an atypical showcase. The custom-designed kitchen is conceived as a place for sharing. " We bring our customers into the kitchen to talk with them. We need that closeness," argues Stephan Paroche.
Everything has been redesigned to create a welcoming cocoon, a green interlude in the heart of the city. With its 28 covers, the restaurant aims to offer an intimate experience, both elegant and warm.
A cuisine of links, always in a short circuit
The chefs may have moved, but their philosophy remains the same. Ultra-local products, daily freshness, close relationships with producers: Justine Viano and Stephan Paroche are pursuing their commitment to living gastronomy. " We've kept many of the Castigno producers, and met some new ones. We get deliveries every day. "
This commitment is reflected on the plate with precise, inspired creations: guinea fowl from Olivier Velut of Viandes éthiques in Frontignan, cooked in its entirety: stuffed neck, roasted leg, foie gras parfait, barbecued breast, all spiced up with a sea urchin jus, accompanied by a chard raviole; or the chimera ofgreen and white asparagus, cooked in binchotan, glazed in fir vinegar, with a tandoori asparagus tail jelly, wild garlic and a smoked yogurt bubble that bursts in the mouth. The restaurant also offers an 800-strong wine list featuring natural and organic wines.
eventually, Justine Viano and Stephan Paroche would like to push the envelope even further, turning Calice into an "urban garden, a corner of nature in the city" of Béziers. To be continued!
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