LOGGIA, catering, gourmet restaurant and cooking classes
FR - Created in 2022 around ‘an original and innovative concept in the image of the culinary creations’ of young chef Nathan Henck, LOGGIA is above all a skilful emulsion between its two founders, the chef in the kitchen and his partner Mathilde, on the catering side and in the dining room.
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Cooking seasonal produce on a daily basis Nathan comes close to perfection at the cooking range after working for 5 years at Le Chiberta* on the Champs-Elysées and 4 years with the brigade at Guy Savoy*** (in the heart of the Monnaie de Paris, quai Conti), moving up from party leader to sauce-cook and then fish party leader. TODAY IN LOGGIA, Nathan concocts a tasty mixed of French haute cuisine.
To highlight Nathan's masterfully chiselled menu, meet Mathilde who is in charge of table service and of the catering boutique. Although nothing predestined her to run a restaurant, this graduate in marketing techniques and sports organisation management was able to support the LOGGIA project by becoming the perfect alter ego, making the most of her experience as communications project manager and marketing manager, while putting on hold her own jewellery business.
Catering, restaurant and cooking lessons
On the one hand, LOGGIA is a catering service, which includes a number of innovations that we've come to expect from a chef accustomed to the excellence of top restaurants, such as this tartlet with avocado mousse and green apple (photo below). From starters to desserts, Nathan creates dishes that adapt to the seasons and to your intolerances (gluten-free, lactose-free, etc.). We love it!
To enjoy the quality of the restaurant dishes at home, the chef has taken the time to prepare 100% homemade recipes that can be easily reheated (often in the oven at 180 degrees for a few minutes) if necessary. What a treat!
The little extra of the catering service? The dishes are presented ‘à la carte’. Gourmet customers can consult the menu as an English version is available, to choose their lunch or dinner.
To round things off, a small selection of ‘local Gard Terroir produce, some of which won medals at the Gard Gourmand 2024 competition’ awaits you in the shop: bull and pork terrine with olives (Conserverie des Trois Frères, Théziers), sweet touches with jams from La Cuillère gourmande (Congéniès) : Gard Strawberry, Abricot & Vine Peach or Cacha from Fromagerie des Loubes (Montignargues), all accompanied by home-made products such as meat juices with chanterelles or truffles....
LOGGIA also offers a catering service for all your events. Nathan and Mathilde can cater for up to 120 guests (for a wedding, for example) and offer ‘Culinary Workshops for a moment of sharing and conviviality in your own home’. Sounds tempting no?
However, we fully understand if you decide, on balance, to stay and enjoy the restaurant and its small terrace on sunny days... This is Mathilde's domain, and she takes care of ordering and service. A dozen tables, a cosy atmosphere, what more could you ask for to savour the menu...
Finally, to top it all off and make you feel like a real chef, what could be better than the cooking lessons that Nathan provide in the restaurant? Hmmm, we can see your taste buds are already tingling!
The programme includes 2 monthly workshops, on Tuesday or Wednesday evenings, in a friendly atmosphere for a small group of lucky ones.
These cooking classes, which need to be booked in advance to be sure of getting a place, are masterfully distilled by the chef around a key product: tomatoes, micro pods, asparagus, red meat or gnocchi and pasta... We won't spoil the pleasure of discovering the upcoming workshops.
Good to know
Starting in October, LOGGIA cooking classes will also be on offer at the Université populaire de l'Uzège... So, want to grab your aprons?
Many thanks to Mathilde and Nathan for their warm welcome and their contribution to this article.
The right address: LOGGIA, 16 bis avenue Général Vincent, Uzès. Tel: 04 66 63 44 67, info.loggia.uzes@gmail.com. Follow LOGGIA on Instagram. Good to know too: courses are also available for groups or professionals during the week.