Les Sept Couleurs

es sept Couleurs restaurant opened in May 2021 in saint-germé which counts 500 inhabitants only. the municipality invested in a renovation project and invited two young restaurateurs to run a restaurant. Mélanie and ritish ragadu accepted the challenge and took care of the decoration of the whole, including an indoor area that can seat more than 30 people, as well as a shaded terrace, which is very popular in this season. Bistro concept & fusion cuisine are the main ideas: foie gras & mango, duck breast & rum sauce, floating island & passion fruit. ritish, a Mauritian native, skilfully combines indian, Creole and asian flavours with local Gers ingredients.

Which dish in your restaurant is a must-try and should be tasted by every customer?

Vertdevin:

Mélanie Ragadu: Our menu changes very often and we don’t have fixed dishes. The chef proposes Mauritian specialties with Indian or Asian influences. However, we have a signature dessert: Comme une île flottante. It is a dessert made with soft egg whites, fresh mango cream, candied kumquats and grated lime. It has a great texture.

Which wine would you recommend to accompany this dish?

M.R.: We have some wonderful local wines. We always recommend a sweet Pacherenc du Vic Bilh: Louise d’aure from Château Viella or Gaïa from Château du Pouey are our favorites. We know the winemakers, they have a family heritage and are young, innovative and dynamic.

Which wines are the most appreciated by your customers?

M.R.: We have Les Bons crus d’artagnan label and so we offer many local wines at less than 21€ per bottle. There are lots of labels from small independent producers in the Gers and a renowned cooperative winery, Plaimont. We have noticed a trend towards less alcoholic, fresh, light wines.

The most unexpected food and wine pairing you have ever served?

M.R.: The chef offers a lot of fish and seafood dishes with a Mauritian twist. We have a great culture of red wine here in the Gers but few dare to drink it with fish and seafood. We offer light red wines such as “Uby bio 27”. We also have a local aperitif, Floc de Gascogne in red and white. Here at the restaurant we have chosen the Domaine de Bilé. Apart from the aperitif, we can pair it with a dessert and it is much less traditional.

Valéria Tenison 4 Place de l’église, 32400 Saint-germé (Gers) - France

www.restaurant-les-sept-couleurs.eatbu.com

Just a few steps from Porta susa train station, this restaurant offers french-style cuisine besides menus on vegetables; stefano sforza chef has been leading the team for two years after several experiences in france and italy. his cuisine is looking for balance, where brown grounds, spices and different cooking methods become the pivot to enhance the pure taste of the ingredients.

Well-done plates are the rice with celery water, beef heart and red currants, the spaghetti with citrus oil and the pigeon with banana and curry.

The selection of wines embraces all of Italy and rides hard on the French wine-growing regions; the young sommelier Carlo Salino’s selection is rigorous, and its attention to small producers juxtaposed with the greatest interpreters of terroirs is well appreciated. To underline, the rich presence of teas and waters.

Erika Montovan

Via Sant’antonio da Padova, 3, 10121 Torino TO - Italy

Phone: 011 1950 7972 - www.operatorino.it