Michelin Restaurants in Montpellier
Jardin des Sens
Jacques and Laurent Pourcel are at the helm of the restaurant of the lavish 17C Richer de Belleval Hotel located in the heights of Montpellier. Beneath head-spinning ceiling frescoes or on the exquisite courtyard patio, it is a joy to (re)sample the culinary talents of the Montpellier twins in which every detail is puzzled and preened over as they finetune Gallic recipes adding their hallmark creative stamp. We warrant that Richer de Belleval, botanist and founder of Montpellier’s botanic gardens, would have appreciated this gourmet score!
Montpellier - FRANCE
Céna
Chef Clément Briand-Seurat has left the Pic Saint-Loup restaurant to open his own establishment (Cena means supper or dinner in Latin) beneath the ribbed vaults of a medieval edifice in the heart of historic Montpellier. A snug, romantic vibe, enhanced by centuries-old stonework and candle-lit rough oak tables, sets the scene. The chef signs a creative single set menu in which he endeavours to enhance the produce of local growers and breeders thanks to flawless craftsmanship (chutneys, oils, crumbles, crackers and whipped siphon concoctions). His knockout mushroom consommé and ‘stroll in the woods’ embodies this ethos.
Montpellier - FRANCE
La Canourgue
Established in the lavish inner courtyard of Hotel Richer de Belleval under a glass roof, the new bistro of the Pourcel brothers is the quintessence of stylish: cornices, mouldings, crystal chandeliers… The food is equally first rate: beautifully crafted, rich in flavour and just the right dose of creativity. A genuine pleasure.
Montpellier - FRANCE
Mahé
Sabrina Delcros and Richard Juste, who previously ran the restaurant Idée Saveurs, are now at the helm of the inviting and spacious Mahé, which has a peaceful terrace sheltered from onlookers. The chef creates dishes that he describes as "straightforward and no nonsense", cooking and putting them together with notable precision, eg grilled leeks, soft-boiled egg, potato gnocchi, parmesan and truffle; monkfish tail, kohlrabi risotto-style, carrots in olive oil sauce vierge with fennel. Small selection of local wines.
Montpellier - FRANCE
Soulenq
A restaurant and a wine cellar, fitted out in a former nursery by four young associates who show lots of promise. The dishes are simple and delicious, with some dazzling highlights (winter salad with Galician octopus, calamansi vinaigrette; cabbage stuffed with vegetables, rice, Thai curry emulsion), plus cuts of meat for sharing. The seasonal ingredients are sourced at the market: a real treat.
Montpellier - FRANCE
Ébullition
Chef Boris Caillol (previously encountered at Le Petit Nice and La Maison Troisgros) and Coralie Semery (who also trained at top establishments) met at Jean Sulpice in Val Thorens. The couple's intimate contemporary restaurant is a foodie's dream. The chef cooks up Mediterranean-inspired cuisine using local ingredients sourced from Montpellier's organic market (Aveyron lamb, Aubrac beef etc). Perfectly paired with biodynamic wines from the region.
Montpellier - FRANCE
La Réserve Rimbaud
“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 plays of textures and flavours with an overriding goal of authentic simplicity. Seabream, squid and red mullet, Camargues eels and Lucques olives feature among the appetisers – Occitania on the table!
Montpellier - FRANCE
L'Artichaut
Headed by a chef whose enthusiasm is contagious, this place is an ode to the seasons. Dishes are crafted from market-fresh ingredients and the menu changes regularly: wafer-thin tart of rock crab meat, avocado and green apple; roast duckling with stuffed thighs and mushroom and shallot duxelles. Fresh ingredients, recipes made from scratch, regional wines: a restaurant that cannot fail but win you over.
Montpellier - FRANCE
Pastis Restaurant
Wend your way along the narrow Rue Terral to this comfortable and attractively appointed restaurant. You will quickly understand why it is one of Montpellier’s most popular eateries! It is impossible to resist Daniel Lutrand’s cuisine, which is both inspired and inspiring, refined and delicate, in a bid to showcase the region’s top producers. An example: green asparagus coated in a gel of nori seaweed, fillet of seabream confit in olive oil flanked by an elderflower emulsion. Two affordable lunchtime menus and a “surprise” menu in the evening whose composition depends on the chef’s inspiration. Cheerful, enthusiastic service by manager and business partner Jean-Philippe Vivant. Knockout wine list with over 600 references.
Montpellier - FRANCE
Reflet d'Obione
Trained in star Swiss, French (and even Australian) establishments, chef Laurent Cherchi is a stalwart champion of the environment. He offers two menus, one of which is lacto-ovo-vegetarian, while the other is all-out vegan (without animal ingredients) – which is nothing if not rare in the universe of French star-rated establishments. All his produce is rigorously sourced locally, from the Cévennes to the Mediterranean (beef from Aubrac, saltbush lamb from Camargue, tomme cheese from Larzac) and the front-of-house team is more than well-versed in the ins and outs of each ingredient’s provenance. Each dish has been endlessly pondered, puzzled over and tweaked, to allow the chef’s impeccable technique (fermentation, extraction) and knife-edged accuracy to showcase the stars of the show: the veggies. Three dining rooms, which sport a stripped back vibe, and the tableware are all made to measure by local artisans.
Montpellier - FRANCE
Terminal #1
The Pourcel brothers have upcycled this former wine storehouse into a vast space where stone, steel and wood are blended in a smart neo-industrial vein. The dishes, which draw on locally sourced ingredients at their height of their maturity, are infused with inspirations from far and wide. As you peruse the menu ranging from super-fresh seabream, red mullet and seabass to fried potato cakes, rockfish soup or roast squid with tempura of squid head, houmous cream and lemon confit dressing, you will get an excellent foretaste of the “gastronomic bistro” spirit of this terminal.
Montpellier - FRANCE
Leclère
This astonishing restaurant is completely unremarkable from the street... what a surprise, then, beyond the stainless steel-clad tunnel, to enter this attractive room with a sleek decor that blends metal, Montpellier stone, tiles and granite. Chef Guillaume Leclère is committed to what he dubs his "cuisine d'arrivage": he serves a single set menu that changes regularly in line with the ultra-fresh ingredients available (Mediterranean fish, veal from the Pyrenees etc), all sourced via short supply chains. Only the list of ingredients is revealed to diners. The chef's precise, pared-back creations have plenty of personality and panache, cases in point being his dish with asparagus, horseradish and mint, or the meagre and rosemary.
Montpellier - FRANCE
Le Petit Jardin
As its name ("The Little Garden") suggests, this traditional fine dining restaurant has one of the prettiest terraces in the city, nestled in a lush, quiet garden. There is a subdued and bucolic atmosphere in the dining area with its large glass-paned façade, where the beautifully presented seasonal dishes are served. Those with a sweet tooth won't be disappointed by the delicious desserts, such as the remarkable trompe l'œil lemon, fleur de sel sablé biscuit and lemon sorbet. There is also a bistro serving international cuisine.
Montpellier - FRANCE
Umami - La Cinquième Saveur
Not even a stone’s throw from Place de la Canourgue, this small bistro with a minimalist interior invites you to sample the chef’s French-Korean cuisine, dotted with Japanese notes. This talented chef works exclusively with fresh produce, changes the menu every couple of months (except for classics such as the bibimbap) and, of course, shines the spotlight on umami flavours, illustrated by chawanmushi, an egg and shrimp flan with edamame and a dashi stock. Bookings essential.
Montpellier - FRANCE
Abacus
This couple from Rouen and Paris were drawn to the South of France, and landed here in the heart of Montpellier's Écusson neighbourhood, in their tiny restaurant with an intimate and warm atmosphere. Meticulous preparations, interplay of textures, seasonal dishes, smiling service and a savvy choice of wines: what more could you ask for?
Montpellier - FRANCE
Chez Delagare
A delightful surprise awaits you opposite Saint-Roch station, in the Belaroïa complex. Chef is visible in the open kitchen concocting a concise, punchy menu, poised between bistronomy and street food. Appetising, colourful and aromatic: what more can we add?
Montpellier - FRANCE
L'Arbre
On the ground floor of a building whose tree-inspired avant-garde design is by architect Sou Fujimoto, this restaurant serves a patriotic line-up of gourmet cuisine as its delicious veal liver, Madeira sauce and mashed potato amply demonstrate! White predominates in the 2.0 brasserie interior. Near the canal, the lush green patio draws the crowds like bees to honey, but many are also lured to the swish rooftop bar perched on the 17th floor, which commands a panoramic view over the city that stretches as far as the Mediterranean!
Montpellier - FRANCE
Le Bistro Urbain
At the helm of this spacious, light-filled bistro in the heart of Montpellier is Cédric Sangenito, a chef with a seamless CV and a firm grasp of classic techniques. His modern, somewhat inventive cuisine features Japanese barbecue cooking and lacto-fermentation. He highlights good fresh produce, especially seasonal vegetables from market gardeners, to which he devotes a surprise menu at lunchtime and in the evening. The menu is updated every week – although the rum baba, the emblematic dish of the house, is a mainstay (in various guises). A diligent and professional team is at your service.
Montpellier - FRANCE
Anga - Beaulieu
A narrow street of historic Montpellier is home to the characteristic old traditional stone-built edifice that houses chef Cyril Garcia's new restaurant. His aim is clear: to showcase top-notch Mediterranean produce in a pared-back, fuss-free style. Diners have a choice between two set menus, one vegetable-based, the other featuring fish and seafood, and each with three courses at lunchtime and six courses in the evening – and the components change every month. For example, try wild Mediterranean prawn with kale, satay condiment and a gutsy prawn jus.
Montpellier - FRANCE
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