Located on the second floor of the Polygone Béziers, the restaurant favors local and homemade.
Totally independent, the Me gusta tapas restaurant was created when the Polygone shopping center opened twelve years ago. A pure biterroise creation. The boss, Serge Cailleux, explains: “We benefit from the dynamism of the city which is full of future. I am very proud to be Biterrois.“
Alongside his partner Frédéric Leroy, the two restaurateurs have been friends and accomplices for more than 27 years. “We are very perfectionists. Our philosophy is hospitality, friendliness, exchange, the desire to receive and above all to please. We are on a fresh and homemade policy, with a permanent search for local products.“
“I like to rediscover the tastes of my childhood”
The chef, Jean Daniel Somejeu, has spent more than eight years in high-end and starred restaurants, such as Airelles in Courchevel. “For me it is not a job, but a passion. I like to associate the products with my instinct and my inspirations over the seasons. I also like to rediscover the tastes of my childhood“.
Serge Cailleux, proud, says: “I like good products, the taste of fresh, real! The meat we offer comes from a butcher in Aveyron, near Rodez, who offers animals that graze in the Massif Central: Aubrac, Charolais… The fish arrive directly from the auctions through our wholesaler; fruits and vegetables are mainly in short circuit and mainly from Portiragnes. The Cabécou comes from Périgord. The bread comes from an artisan baker who uses Label Rouge flour from the Sauret mill. We also honor local productions: organic and artisanal Alaryk beers from Béziers on draft, blond and white, and all the Gorge Fraîche in bottles.“
The favorites for the wines of Serge and Frédéric go to the Léon Barral estates in Faugères, or to Maxime Magnon for the Corbières. They also appreciate cooler wines such as La Croix Gratiot in Picpoul or the Canet Valette estate in Saint-Chinian.
On the menu
Me gusta tapas is an alternative to the national chain restaurant, which makes up the landscape of the Polygone Béziers leisure center.
On the menu are offered : a tuna tartare prepared à la minute with seasonal fruits, walnut oil, spring onions, a brunoise of vegetables, tapas boards made up of Spanish ham, Iberian bellota chorizo, sobrassade, and Manchego PDO cheese, the famous Spanish sheep tome.
The “Del Mar” plate : real fish parillada with tuna not cooked too much so that it retains all its flavor, the fish of the day, mussels, razor clams seasoned with lemon parsley, cuttlefish and aioli, beautiful wild prawns and sun-kissed vegetables.
Dessert side, the pastry is homemade with care and precision. At the moment: a cherry clafoutis served warm with a hint of whipped cream, whipped cream puffs with strawberries, an éclair with diplomat cream and honey-roasted apricots, a banana banoffee and salted butter caramel… Everything is on display in a pastry display case , in the middle of the restaurant.
