The appointment is made at the restaurant le Coq Hardi, located at 7 rue Mandajors in Alès. It is a traditional cuisine restaurant installed in the city center since 1993.
The atmosphere is very warm, the room, human size, allows to fully appreciate an inventive cuisine focused on the Cevennes specialties: goat cheese, tripe, snails and other fresh products are in the spotlight.
Let’s push the door of the Coq Hardi, this Alesian sign loaded with history, a symbol of the disappeared Old Alès. The Chef Gilles Benet welcomes us to share his recipe around the pélardon!
Gilles studied at the Lycée Hôtelier Marie Curie in Saint-Jean du Gard and then moved on to seasons in La Grande-Motte because he loves working with fish, in addition to his loyalty to Cevennes specialties.
We will discover a simple and original way to cook this small cheese made from raw goat’s milk.
It can be tasted in different aspects: creamy, firm or hard (with a bluish rind and a much stronger flavor). As an accompaniment, multiple wine pairings are possible depending on the preparations.