L’Harmonie in Sérignan is a surprisingly delish

Restaurant Sérignan

When a chef describes himself as ‘falling into cooking like Obelix in the magic potion’, you know you will be in good hands. This is precisely how Bruno Cappellari from restaurant L’Harmonie in Sérignan characterizes his culinary passion. Together with his wife Patricia, who runs the dining room, and daughter Fiona, in charge of pastry, he is surrounded by a great team of fine people. It’s all about harmony in this restaurant, which has been running for over twenty years!


As Chéri and I both work from home, we don’t have any work-related Christmas celebrations. Therefore, we started a new tradition of having dinner in a fancy restaurant to finish our year in style. And restaurant L’Harmonie is simply perfect for this purpose! Reservation made, all dolled up, and we were good to go. The restaurant immediately embraced us with its warm ambience. The sophisticated dining room had elegantly set round tables dotted around (loved the chairs!) with original touches such as the lamps and some cork wall coverings. When the weather allows, you can also sit outside on the terrace overlooking the garden of the centuries-old building.



L’Harmonie works with surprise menus only, and you can choose from four (55 euros), five (65 euros) or six (75 euros) courses. Chef Bruno cooks with Mediterranean colours, respecting local and sustainable ingredients. Special dietary requirements will be taken into account upon reservation. Chéri and I went by the golden mean and ordered the five-course menu. The meal set off with an ‘amuse-bouche’ to waken up our palate. The corn pannacotta adorned with truffle-flavoured popcorn tasted wonderful. So did the first course of duck foie gras, classically presented like an opera cake and topped off with a surprising jelly of cocoa and coffee.



Next, a delicate cod fillet on a creamy topinambour (or sunroot) risotto lived up to our exceedingly high expectations. The third course was the unforgettable ‘crock’n’truffe’. L’Harmonie’s regular guests begged Chef Bruno to keep this toasted ham and cheese sandwich- called a croque-monsieur in French- on the menu. And we completely understood why when we had a bite of this flavourful package of goodness! However, we -unfortunately- couldn’t order the same course again, so on to the next one. The tender veal roast came with a selection of seasonal vegetables and a luscious parsnip mash. Finally, the fifth course was a feast in itself. A Breton shortbread with a heart of red fruits was decorated with a dot of pastry cream, red fruit ice cream, and remarkable bits of celery. After a divine dinner like this, Chéri and I are ready for a new year!

TO EAT - Restaurants
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