In Gaillac, the restaurant Vigne en Foule has become in a few years a leading reference. The architect of this success is called Julien Bourdariès.
A chef full of promises
If there's one establishment that stands out in Gaillac, it's Vigne en Foule . Clearly embracing the " bistronomic " trend, it reigns supreme thanks to the quality of its menu and cuisine. The mastermind behind it is Julien Bourdariès. This promising young chef honed his skills in renowned establishments: Rothschild in Megève, La Pinède in Saint-Tropez, Le Clovis in Paris, and Château de Salette in Cahuzac. Having learned from the best, he now runs Vigne en Foule, which was initially conceived as a "wine bar." This is hardly surprising given the history and décor of the place.
A showcase of natural wines
While Julien Bourdariès is the head chef, the establishment exists thanks to the collaboration of winemaker friends, all champions of natural Gaillac wines: Patrice Lescarret , Bernard Plageoles , and Michel Issaly . Not forgetting Jérôme Galaup, another winemaker, and Laurent Cazottes, a master distiller through and through. This judicious partnership has resulted in a distinctive décor: a wine cellar showcasing over three hundred different wines and a stunning display of grape bunches preserved in jars, representing the full diversity of grape varieties. The aptness of the name Vigne en Foule ( Crowd of Vines ) and the high gastronomic standards it sets for the restaurant become clear.
A high-end card
Between bistro snacking and gourmet catering, Julien Bourdariès maneuvers with skill. First, by establishing himself as a selective chef, demanding the origin and quality of his products. Then because it measures that an establishment that has become a local benchmark commits to renewing itself. The decoration is primarily concerned because it will be the signature of the new atmosphere. Then the menu for which Julien Bourdariès prefigures the move upmarket. The promotion of the local truffle will be its first motive: a new menu will decline it from starter to dessert. It is a certainty: this young chef, just as generous in his cooking as in his reception, prepares us very nice surprises. Gastronomy will soon sing aloud on the Place de la Liberation, in Gaillac.
80, place de la Liberation 
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81600 Gaillac
+05 63 41 79 08 (booking is recommended)