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Le Pt'it Mercier
Modern French
A young chef running his own small restaurant in the Gard countryside, cooking everything from scratch, including the sauces and ice creams, and changing the lunch menu every week to follow the markets. The more ambitious monthly menu shows where he trained, in kitchens that took both technique and seasons seriously. The room is modest; the cooking has ambitions that go well beyond the postcode.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roast veal with porcini
“Example dishes include roast veal with porcini and a chestnut cream; vanilla and cinnamon candied pear, pistachio moelleux and verbena mousse.”
Michelin Guide -
Vanilla and cinnamon candied pear
“Example dishes include roast veal with porcini and a chestnut cream; vanilla and cinnamon candied pear, pistachio moelleux and verbena mousse.”
Michelin Guide
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