VVF Montagnac Hérault

Pézenas is not only the city of Molière, it is also the HQ of Matthieu de Lauzun. Established in a winery in the priory of Saint-Jean de Bébian, this venue provides a stage for the chef to demonstrate his manifold talents. A chic neoteric interior, done up in stone, wood and copper, sets the scene for the chef’s delicate, tasty Mediterranean score, liberally scattered with childhood and wayfaring souvenirs. The well-curated lineup of Languedoc wines further adds to the pleasurable dining experience.

The frontage, clad in rust-coloured Corten steel, stands out against the beautiful stone façade that graces the town's circular boulevard. In the kitchen, the chef produces inspired, flavoursome and indulgent dishes. Free-range chicken and mushroom pâté en croûte, kohlrabi salad, red cabbage, apple and ginger chutney; confit pork cheeks, black pudding crisp, sauce charcuterie, potato mousseline and condiments; apple Charlotte made with textures of apple, amber beer gel and Petit Brun biscuit ice cream… A beautifully refined menu that hits the nail on the head!

Don't hesitate to try out this establishment set up within a charming hotel in a wonderful location on the canal. In this plush space lit by droplet chandeliers, tuck into modern cuisine with plenty of Mediterranean flair, in which fish from Sète's market takes pride of place. Examples of dishes include mussels and snails from the lagoon or the sea, cold cream with oven-roasted garlic; sea bass with peas, red wine sauce with pig's trotters. All the magic of Sète on a plate.

The name pays tribute to singer-songwriter Georges Brassens, a local lad, and also to Mediterranean cuisine which takes pride of place on the menu, depending on the chef’s mood, (a former Parisian) and the catch of the day. In a quiet side street near the canal, the chef deftly crafts fresh, mainly maritime produce, with a weakness for forthright, no-nonsense flavours such as sashimi of flathead grey mullet and cream of smoked anchovy. We tasted a heart-warming slab of hake served with homemade gnocchi flavoured with wild garlic. Fried squid, risotto and spicy stock is another house specialty.

The Étang de Thau, a major shellfish farming site and lake in Languedoc, famous for its mussels and the legendary oysters of Bouzigues, is also well-known for its biodiversity on land, in the sea and in the airs. So, taking a seat on the terrace overlooking the lagoon is an opportunity not to be missed. Expect to tuck into delicious, ultra-fresh seafood, including oysters, mini squid in garlic and parsley or mussels broiled in garlic butter.

The house where the poet Achille Maffre de Baugé was born is home to this very popular restaurant: the delicious and meticulous cuisine is anchored in French tradition (the pâté en croûte is excellent!). Made using fresh produce, this is particularly artfully plated food. To be enjoyed in a dining space with a vaulted ceiling or out on the pleasant patio.

A few minutes from his MICHELIN-starred restaurant, Matthieu de Lauzun ("MDL") has given a new lease of life to this place, which used to be a private wine cellar. Within these thick stone walls, a laid-back clientele embraces the culinary experience in this buzzing atmosphere. The menu draws on the treasures of the Mediterranean terroir: stuffed tomatoes, Andalusian gazpacho and house-made pâté en croûte sit alongside sea bream tartare and beef cheek confit. With both modest labels and renowned names, the well-constructed wine list, shared with the MICHELIN-starred restaurant, has something f