{"id":7484,"date":"2026-02-04T16:45:13","date_gmt":"2026-02-04T15:45:13","guid":{"rendered":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/?page_id=7484"},"modified":"2026-02-14T16:10:03","modified_gmt":"2026-02-14T15:10:03","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/restaurant\/","title":{"rendered":"Le Restaurant"},"content":{"rendered":"\t\t
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\n Le Saint-Georges par<\/span>\n <\/div>\n

\n H\u00e9l\u00e8ne & Paul Courtaux <\/h2>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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C\u00f4t\u00e9 cuisine, le Chef Paul Courtaux a \u00e9t\u00e9 form\u00e9 au lyc\u00e9e h\u00f4telier de Saint-Ch\u00e9ly-d\u2019Apcher. Il entame son parcours au Chandelier \u00e0 Montpellier, avant de s’envoler vers les cuisines du Ritz \u00e0 Paris. \u00c0 21 ans, il d\u00e9croche une \u00e9toile au restaurant La Chaldette et poursuit sa carri\u00e8re \u00e0 L\u2019Entre Pots \u00e0 P\u00e9zenas. C’est avec l’envie d’affirmer sa propre identit\u00e9 culinaire qu’il va cr\u00e9er – avec H\u00e9l\u00e8ne, sa femme – le restaurant Le Saint Georges \u00e0 Palavas-les-flots.<\/p>

Le Chef Paul Courtaux fait partie des Chefs d’Oc, une association de Chefs montpelli\u00e9rains qui met \u00e0 l’honneur notre Cuisine locale.<\/p>

C\u00f4t\u00e9 salle, H\u00e9l\u00e8ne Courtaux – qui est sommeli\u00e8re de formation – veille sur la salle avec une bienveillance naturelle, pour que chaque convive vive un moment de partage authentique, “comme \u00e0 la maison”. Elle saura \u00e9galement vous proposer des accords mets et vins autour d’une cave qui met \u00e0 l’honneur les vins de notre terroir.<\/p> <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n Viande fran\u00e7aise <\/h3>\n
\n Toutes nos viandes sont issues de l'agriculture fran\u00e7aise : un gage de qualit\u00e9 et de respect de nos agriculteurs. <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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\n P\u00eache Palavasienne <\/h3>\n
\n Parce qu'il serait dommage de ne pas profiter du savoir-faire des p\u00eacheurs de Palavas-les-Flots. <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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\n Produits Locaux <\/h3>\n
\n Pas de cuisine locale sans une s\u00e9lection de produits locaux. Apr\u00e8s tout, nos producteurs ont du talent ! <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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\n Viande fran\u00e7aise \n <\/h3>\n \n
Toutes nos viandes sont issues de l'agriculture fran\u00e7aise : un gage de qualit\u00e9 et de respect de nos agriculteurs.<\/div>\n <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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\n P\u00eache Palavasienne \n <\/h3>\n \n
Parce qu'il serait dommage de ne pas profiter du savoir-faire des p\u00eacheurs de Palavas-les-Flots. <\/div>\n <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n
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\n Produits Locaux \n <\/h3>\n \n
Pas de cuisine locale sans une s\u00e9lection de produits locaux. Apr\u00e8s tout, nos producteurs ont du talent !<\/div>\n <\/div>\n <\/div> \n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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\n Envie de faire plaisir ?<\/span>\n <\/div>\n

\n Nos bons Cadeaux <\/h2>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Partagez un moment convivial dans notre restaurant \u00e0 Palavas-Les-Flots. Paul Courtaux et son \u00e9pouse H\u00e9l\u00e8ne vous re\u00e7oivent autour d’une cuisine g\u00e9n\u00e9reuse et authentique. Avec nos bons cadeaux, offrez simplement le plaisir d’une table chaleureuse \u00e0 vos proches.<\/p> <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/i><\/div> Pour les F\u00eates de No\u00ebl<\/span>\n <\/div>\n
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\n \n Nous contacter par e-mail<\/span>\n <\/a>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t
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\u201c<\/div>\n

GUIDE MICHELIN - BIB GOURMAND<\/h4>\n
\" Paul Courtaux r\u00e9alise une cuisine p\u00e9tillante et savoureuse, dans laquelle les produits de la r\u00e9gion sont joliment mis en avant \u00e0 l'instar de cette soupe de poisson froide en \u00e9mulsion, poulpe et moule en a\u00efoli, ou encore ce pav\u00e9 de Veau du S\u00e9gala, citron, basilic, aubergine et parmesan. Mention sp\u00e9ciale \u00e0 la jolie carte des vins de la r\u00e9gion et \u00e0 l'accueil charmant. \"<\/div>\n
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GAULT & MILLAU - 2 TOQUES<\/h4>\n
\" C'est la terrasse la plus engageante de Palavas, prouvant qu'on peut m\u00ealer humeur populaire et bon go\u00fbt, autour des assiettes du chef Paul Courtaux. C'est une vraie cuisine de march\u00e9, sachant capter l'air des saisons et les restituant avec un vrai savoir-faire, comme sur cette soupe de poisson froide en \u00e9mulsion, seiche et moule, glace au safran ou encore les samossas de P\u00e9zenas. \"<\/div>\n
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LE GUIDE PETIT FUT\u00c9<\/h4>\n
\" Dans les assiettes, on d\u00e9guste une cuisine de saison qui met en avant les saveurs typiques m\u00e9diterran\u00e9ennes : dos de cabillaud jus de bouillabaisse \u00e0 l'anis, couteaux de p\u00eache locale au naturel, tartare ou c\u00e9viche de poisson du moment, crevettes, moules, poulpes, samoussas de P\u00e9zenas. Les desserts mettent l'eau \u00e0 la bouche, en particulier le baba au rhum. \"<\/div>\n
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\n Notre \u00e9quipe <\/h2>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n Paul <\/h2>\n
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\n H\u00e9l\u00e8ne <\/h2>\n
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\n Ga\u00ebtan <\/h2>\n
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\n Philippe <\/h2>\n
\n Serveur<\/span>\n <\/div>\n <\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t <\/div>\r\n <\/div>\r\n \t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Le Saint-Georges par H\u00e9l\u00e8ne & Paul Courtaux C\u00f4t\u00e9 cuisine, le Chef Paul Courtaux a \u00e9t\u00e9 form\u00e9 au lyc\u00e9e h\u00f4telier de Saint-Ch\u00e9ly-d\u2019Apcher. Il entame son parcours au Chandelier \u00e0 Montpellier, avant de s’envoler vers les cuisines du Ritz \u00e0 Paris. \u00c0 21 ans, il d\u00e9croche une \u00e9toile au restaurant La Chaldette et poursuit sa carri\u00e8re \u00e0 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7484","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/pages\/7484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/comments?post=7484"}],"version-history":[{"count":141,"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/pages\/7484\/revisions"}],"predecessor-version":[{"id":8285,"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/pages\/7484\/revisions\/8285"}],"wp:attachment":[{"href":"https:\/\/www.agence-petit-gastronome.fr\/dev\/basilico\/wp-json\/wp\/v2\/media?parent=7484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}