Electric bike rental in Montpellier

Blind Test Room

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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.

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.

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.

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.

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.

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