<![CDATA[
<h1>Les Jamelles</h1><br>
<h2>Gastronomie - Restaurant : "Alexandre" to Nîmes</h2><br>
<a href="http://www.les-jamelles.com/us/life-art-pdf/gastonomy-restaurant-alexandre-to-nimes.pdf">Gastronomie - Restaurant : "Alexandre" to Nîmes</a>
<h3>With the help of craftsmen and artists, the Michelin starred chef, Michel Kayser has turned his gourmet restaurant, ALEXANDRE, into a unique reflection of local traditions and know-how....</h3>
<p><strong>Restaurant :</strong></p>
<p><strong>"Alexandre" to Nîmes</strong></p>
<p>1 star</p>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living2.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living1.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living2.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living1.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living2.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<img src='life-art-picture/restaurant-alexandre-to-nimes-gastonomy-art-of-living1.jpg' alt='Restaurant : "Alexandre" to Nîmes'><br>
<p>Restaurant Alexandre
Route de l'Aéroport 30128 Nîmes-Garons
Tel : 33 (0)4 66 70 08 99
e.mail : contact@michelkayser.com
Site Internet : http://www.michelkayser.com
</p>
<p>Comfort and relaxation...
The restaurant is a haven of peace for those special moments. As the meal unfolds so the feeling of well being increases and it turns into a real celebration. The service, presentation and everything about the meal is designed to stimulate to all the senses.
Michel Kayser creates modern dishes using excellent technique and know-how, dishes steeped in the south, without over embellishment, using produce local to the region, selected for its quality.
If you want to be really happy ... you must take time to enjoy some of his special dishes; his fois gras of duck - perfumed with Jamaican peppers and accompanied by poached langoustine; his red mullet with olives and crushed tomatoes with mullet livers - all accompanied by wines from the department of the Gard ... and to finish, delights from the dessert trolley.
</p>
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