La Folie
Gastronomic restaurant à Marseillan
La Folie’s cuisine mainly favours seasonal, local and biodynamically grown products or selected from market gardeners and breeders in the region. Tarbouriech oysters also feature prominently. Served natural or cooked, poached or au gratin, depending on the season and the harvests in the garden. Here, it is quite an art to cook and taste oysters.
From spat to plate
From terroir to plate
For Mario, the gardener of the Domaine, preparations, Herbal teas, decoctions and lunar cycles no longer hold any secrets.
He uses what the earth naturally brings us, and the lunar calendar to energize the health of vegetables and vegetables. fruits. Inspiring every day, the cuisine of the chef of Domaine Tarbouriech.
Ben Bogart
An accomplished leader
Trained at the Lycée Professionnel Hotelier Marie Curie in Saint Jean du Gard and with 20 years of experience as a chef, Ben now masters traditional culinary techniques while being open to new trends.
His career, marked by collaborations with renowned professionals in Isère, has allowed him to develop a keen sense of taste and a constant demand for quality.
Today, Ben makes his mark on the plates of Domaine Tarbouriech where “homemade” reigns supreme. Whether it’s thanks to the vegetables from our biodynamic vegetable garden or its selection of local partners, the result is a seasonal, generous and surprising cuisine.
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Enjoy
