La table de Mamou

She cooks every day, ready to share what she has with whoever decides to join her for dinner. Mamou always uses fresh ingredients. She has an excellent knowledge of local produce and buys directly from the local organic farms where she is well known. She has also lived in Africa and Asia, an experience which is reflected in a lot of her cooking. She frequently uses spices, coconut milk, soya, etc., which she often mixes with her favourite local products.

Local specialities

Here in this part of rural France, we are lucky enough to have excellent locally grown produce and free range eggs and meat from animals raised outdoors. The food is a joy to cook for the chef passionate about fresh produce. Taste is the priority rather than supermarket uniformity – here the flavour is the only ingredient that matters.

So along with my Mother “Mamounia”, shortened to “Mamou”, we have decided to create what we in France call “une bonne table”, literally translated as “a good table”. Her principle is simple: to offer on two evenings a week a set menu prepared with local produce and taking advantage of what is in season as much as possible. You can, if you want, even bring your own choice of wine to accompany your meal.

Traditional cooking.

If you are someone who likes traditional cooking, and that you like to know what you are going to eat, then come along on a Friday evening. Taste, depending on the season, a creamy tartiflette made from organic potatoes, a meat fondu, a melt-in-the-mouth stew with polenta and beef from the local village of Thorenc, trout with almonds caught from the trout lakes in St Auban, couscous royal (with a merguez sausage, spicy lamb and chicken sauce) with fresh vegetables, rack of spring lamb with vegetables, an aioli (garlic mayonnaise with dried fish and steamed vegetables), a bagna cauda with organic raw vegetables and a Provencal anchovy sauce, risotto with peas and ham, lasagne, les petits farcis niçois (stuffed vegetables – a very traditional dish in this area)…

Something a bit different

If you like discovering new flavours, mixing different ingredients from around the world, giving a pleasant surprise, then come along on a Saturday night. Then you can try prawns in ginger, cod crumble with leek, green courgette soup with coconut milk, la folle salade made with fresh dandelions, roast turkey with lard and curry butter, minced rabbit with prunes, chilli con carne, chicken sauted in peanut butter, dishes from around the world, for example with tzatziki (mint, yogurt, and cucumber), tapas and a variety of kebabs to pick at, salmon coulibiac, gazpacho (a cold tomato soup from Andalucia) served with toast (made from organic bread) rubbed with garlic…

So if you fancy trying something new at St Auban, now you know our address:-

• for details of our prices.
• for details of our menus.
• for details of our suppliers.