法兰西土地 - 巴库斯庄园

Having left Duende in Nîmes, Julien Caligo has returned to his native Vaunage, setting up shop in a converted farm building that has been transformed into a contemporary dining space. The venue pays homage to his grandmother Monique, who passed down the fundamentals of cooking to him. Offering excellent value for money, the lunch tasting menu is a masterclass in technical skill. To start, focaccia with sweet Cévennes onions and a tartlet with smoked pike roe, followed by bonito, quinoa crunch and green asparagus – a starter with real bite – then hake, pressed pig's ear terrine, a bold and frag

“Montpellier the Gifted”, as the city likes to bill itself, provides the backdrop to this well-hidden restaurant on the banks of the Lez. Slightly off the beaten track, it boasts a divine riverside terrace shaded by plane trees – a refreshing haven in hot summers. This modern and sophisticated Reserve is located in an old country house, an Ali Baba’s cavern of gourmet delights, unearthed from the little-known repertory of Languedoc-Roussillon. Former second of Alain Dutournier at the Carré des Feuillants, Charles Fontès signs intelligent compositions that revolves around the ingredient. Subtle

This endearing family-run eatery is the lair of a chef who crafts healthy, intuitive, regional cuisine using fresh, seasonal ingredients from local organic market gardeners. Scents from the garrigue, Camargue and Mediterranean, flanked by homemade sourdough bread made with heritage wheat. Warm welcome and an exquisite shady patio.

In this vaulted Renaissance former weapons room (5m high! ), diners sample cuisine that fetes the Cévennes and Camargue regions. It is accompanied by a nice selection of minor wines from the region.

On the way into the Domaine de Verchant, Marcelle occupies contemporary premises, depicted by a light airy dining room and a stepped terrace with sweeping views of the surrounding countryside. The menus are inspired by local, seasonal produce, in particular from the restaurant’s own cottage garden.

Richard Juste, who previously ran the restaurant Idée Saveurs, have taken over the reins of this inviting and spacious eatery, which boasts a peaceful terrace sheltered from onlookers. The chef crafts dishes that he describes as "free of frills", demonstrating razor-sharp precision at every step of their preparation. Examples: ceviche of scallops, coconut milk, lime, granny smith apple, sweet potato seasoning; calf’s liver, variations on parsnips, chimichurri of dried fruit, kumquat, balsamic vinegar laced in wild pepper… Concise selection of local wines.