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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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