Michelin Restaurants in Beziers
L'Alter-Native
An Alter-Native – or another birth, even a rebirth – is how Gilles Goujon views this project. In Béziers, where he grew up and studied, the three-Michelin-star chef of L'Auberge du Vieux Puits, who needs no introduction, is carving out a new niche: developing a concept of eco-responsible seafood- and plant-based cuisine. With vegetables from the aquaponics garden and other treasures from the South of France, executive chef Quentin Pellestor-Veyrier cooks up appetisingly generous and no-nonsense dishes: œuf en blanc-manger surprise, wild mushroom tartlet; a fine morel mushroom in "Rabelaisian salmagundi", lettuce broth and green cardamom; sole with sea urchins, asparagus and celeriac millefeuille… Make a beeline for the lovely patio terrace in fine weather.
Béziers - FRANCE
Pica Pica
Fabien Lefebvre, formerly Michelin-starred at Octopus, as well as being crowned "Meilleur Ouvrier de France" 2004, is the chef behind this delicious and friendly brasserie. He serves up uninhibited Mediterranean cuisine, cleverly blended with other influences. The menu features a selection of tapas (hummus with cumin and pita bread; croquetas de jamón), picas such as lamb kebab with za'atar and sumac, or grilled octopus. More elaborate dishes include semi-salted cod, watercress and gnocchi, lemon and caviar emulsion. And then there are the tasty desserts. A down-to-earth concept, with sharing in mind. The lunch menu is a steal. A resounding success.
Béziers - FRANCE
La Maison de Petit Pierre
Enthusiastic chef Pierre Augé is at the helm of this restaurant with a personalised decor that is located close to the bullring. He greets each and every customer with an infectious smile because he is there to spread joy with his tasty creative cuisine based on local ingredients! Rather than bask in the media hype, he is clearly driven by a desire to continuously explore new culinary avenues. It's a joy to behold – and tuck into – dishes such as his whisky-marinated pavé de bœuf steak and cauliflower mousseline with vanilla; hake with piperade and green jus; or stracciatella with asparagus and bacon tuile. A buzzy, friendly vibe, enhanced by the personality of the chef, and the warm, cheerful service of his wife, adds the final flourish: recommended!
Béziers - FRANCE
L'Ambassade
Fresh ingredients, balanced dishes: chef Patrick Olry, well known in the region, demonstrates his know - how and consistency. In particular, be sure to try the tasting menus based on truffles, scallops or lobster, which are in no small part responsible for the establishment's reputation.
Béziers - FRANCE
Calice
Béziers-born chef Fabien Lefebvre is a Meilleur Ouvrier de France and no stranger to us here (previously at Octopus and still at the helm of Pica-Pica). This restaurant is housed in an Art Deco building with a modern extension: a successful makeover abounding with curving floral forms, with a round dining space done out in soft, natural and organically shaped materials. The chef delivers a modern take on Mediterranean cuisine that pays homage to quality ingredients and conjures up well-defined flavours on the plate. One fine example is his turbot meunière with a grilled fish bone jus and celeriac millefeuille. Remarkably warm, attentive and competent service. Opt for four to six courses from a set menu that is constantly evolving in line with the seasons and the markets. The wine list boasts 800 labels.
Béziers - FRANCE
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