L’équipe est désormais prête à ouvrir. Midi Libre – Mélissa Alcoléa
The restaurant of the Hotel XIX, on Place Jean-Jaurès, is the new project of the Béziers hotel group. It should open before the end of the year.
Stylish banquettes, warm colors, modern pizza oven… Cocci is now almost ready to open. This new address, next to the Hotel XIX, on Place Jean-Jaurès, is the 7th project of the LJ Hôtels group in the city of Riquet (after the In Situ, the Hôtel Particulier, the XIX, the Imperator, the Pica Pica and Calice).
As usual, for this investment, the group has taken care of the details of the place which aims to be rather high-end. Lionel Lévy, the director of catering and events at LJ Hôtels since May 2024, presents this table which owes its name “to the pizza oven that looks like a ladybug. It is also the diminutive of “kitchen” in Italian…” In reality, Cocci will be the restaurant of the XIX hotel but it will not be reserved for customers and will remain open to all. “What is interesting is that the family group has, each time, a precise idea of what it wants to create with the desire to please. And each establishment has its own character.”
200% Deposit Bonus up to €3,000 180% First Deposit Bonus up to $20,000Settled for 25 years in Marseille, where he was notably the catering director of the Intercontinental, Lionel Lévy discovered Béziers and “its interesting energy”. “The project is based on a long-standing idea. It's true that Italian cuisine speaks to everyone. But “Cocci is not a pizzeria”, he emphasizes. “It's an Italian cuisine restaurant, in fact the manager is Italian, as are the pizza chef and the head barmaid, the chef is French of Italian origin.” In total, around ten positions have been created to make up the team.
The Château de Lignan is undergoing a major renovation project led by the LJ Hotels and Co group. The aim is to create 32 rooms in a five-star establishment with a spa and orange grove at the back of the park. A venue that can host weddings and events.
The two rooms can seat 55 people, not including the terrace. The kitchen is semi-open, which will allow everyone to keep an eye on the pizzas being made according to the rules of the art: “The longer the dough ferments, the more digestible the dough is…” As for the menu, the options will be tight and the great classics such as osso buco, lasagna, ravioli, fresh pasta, risottos… will have pride of place. This “with a slight touch of modernity and lightness.”
The work, which included the creation of a production laboratory for making the pasta, began before the summer and is now complete. The amount of the investment remains confidential. Pending the final regulatory authorizations, the establishment should open before the end of the year. Notice to fans.
Cocci, place Jean-Jaurès in Béziers. Average ticket 50-55 €. I subscribe to read the rest
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