VVF Narbonne-Plage Saint-Pierre-la-Mer

At this vineyard nestled in the La Clape mountains, chef Laurent Chabert sources some of his ingredients (including aromatic herbs) from his own kitchen garden, and also uses fine local produce (organic for the most part). He creates colourful, fragrant dishes, such as grouper cooked over the embers of a barbecue, braised aubergine glazed with tomato juices… The food and wine pairings draw on a selection of bottles from the estate.

This little eatery near the beach is perfect for lunch. It is run by a pair of catering pros – she is in the dining room while her hubbie, who boasts stints in fine restaurants, helms the kitchen. Whether in the dining space with its maritime decor, or on the lovely timber-decked terrace, you will sample vibrant, legible food that warms the soul: tartare of sea bream fished off the coast of Valras; pollock, aioli and black rice; creamy coconut and pineapple marinated in ginger.