Tables where you can treat yourself to a tasting menu without spending more than €100

It's possible to enjoy a tasting menu without breaking the €100 mark. Here are ten restaurants where gastronomy remains affordable.

Tiana Salles Published today at 14:36

La Ruche, in Gambais

In this former 1850 coaching inn surrounded by stud farms, in the heart of the Yvelines, Cybèle and Franck Idelot offer a country house where gastronomy is connected to the living world. With her in the kitchen and him in charge of liquid pairings, the duo have built an experience around a 2,000 m² kitchen garden and an unheated greenhouse, where vegetables, fruit and even spices such as Sichuan berries are grown on site. The tasting menu features a very plant-based and accomplished cuisine - raw kohlrabi ravioli, sourdough drinks, koji or fir tree fermentations, buckwheat elixirs. The rare alcohol-free offering is particularly successful.

For dessert, the chef takes things a step further with a " faux cacao " that reproduces the flavors of chocolate, coffee and vanilla... using only garden produce.

Tasting menu: 7 courses at €95
Where? 251 avenue de Neuville, Les Pideaux, 78950 Gambais, France
See Gault&Millau's review of La Ruche

La Maltacina, in Saint-Théoffrey

In the Matheysine, an Isère valley little-known to tourists, chef Kévin Mangione has taken up the challenge of opening a gourmet restaurant that cooks its territory. Here, all produce comes from within a 100 km radius of the restaurant. And even the crockery is made just a few yards away, by the Poterie Élémenterres workshop.

The eight-course tasting menu (€89) features a predominantly plant-based cuisine, built around seasonal produce and local producers, and worked with originality. From chickpeas worked into a marshmallow, carrots and citrus fruits from Champs-sur-Drac, to mushrooms from Saint-Martin-d'Hères - oyster mushrooms and shiitake mushrooms - in a tartlet with hazelnut praline, everything is just right and perfectly balanced. The homemade sourdough bread, accompanied by a butter scented with sweet woodruff, followed by zucchini with an aniseed agastache emulsionagastache emulsion, and cauliflower cooked in milk with a Sichuan pepper leaf from Vars, continue this path of surprises and delights. A memorable and committed table, a destination in itself.

Tasting menu: 8 courses at €89
Where to find us 443 route du 45' parallèle, 38119 Saint-Théoffrey
See Gault&Millau's review of La Maltacina

La Table de Colette, Paris^5e

just a stone's throw from the Pantheon, La Table de Colette champions committed gastronomy with exacting standards and precision. Since 2019, chef Josselin Marie (Jeune Talent Gault&Millau 2021) has been developing a predominantly plant-based cuisine, nourished by his Breton childhood and his career in the great Parisian houses. Vegetables at the heart of the plate, products from peasant seeds, zero waste: a coherent approach, rewarded by the " most committed restaurant 2024 " prize awarded by Écotable. Gourmet, easy-to-understand cuisine at prices that reflect the quality of the local area.

Tasting menu: 7 courses at €99
Where to eat 17 rue Laplace, 75005 Paris
See Gault&Millau's review of La Table de Colette

Table de Colette © Josselin Marie josselin Marie

Baieta, in Paris^5e

In the Cardinal-Lemoine district, a stone's throw from the Seine, the Institut du Monde Arabe and Notre-Dame, Baieta is the address of chef Julia Sedefdjian, who made a name for herself on the French gastronomic scene. Here, she offers a contemporary interpretation of Niçoise cuisine: a cuisine with a strong sense of identity, but crafted with precision and modernity, where certain signature dishes are never far from the menu, such as her version of pissaladière or her " Bouillabaieta ".

The tasting menu unfolds a succession of sequences in which Mediterranean products structure the whole. From homemade focaccia served with olive oil and zaatar, to panisse spiced with harissa and preserved lemon, to artichoke tartlet with black truffle and turnip pickles, the cuisine plays on contrasts between crisp textures, acidity and controlled bitterness.

The Bouillabaieta, a personal interpretation of the bouillabaisse, continues this exploration of southern flavors, accompanied by a fennel salad and crusty bread. A vegetal variation completes the ensemble, with tomato tacos and shallot vinaigrette, spinach glazed with wild garlic, roasted peas with hazelnut butter and lemon gel, or ricotta and chard barbajuan. The Mediterranean sublimated.

Tasting menu: 4 courses at €100
Where to find us 5 rue de Pontoise, 75005 Paris
See Gault&Millau's review of Baieta

Baieta © Roch Debache roch Debache

Astérales, in Corrençon-en-Vercors

Housed in an old family farmhouse, the restaurant has evolved over the generations to become a fully-fledged restaurant in its own right. Astérales, led by chef and manager Ludovic Nardozza, offers cuisine with a particular focus on local producers and the kitchen garden, despite the short market gardening season on the Vercors plateau.

The dishes highlight the region's resources: trout, arctic char, lamb from the plateau, as well as local cheeses and truffles. The bread is baked on site using Isère flours, in keeping with this short-circuit approach. The four-course menu - starter, fish, meat, dessert - is classic in spirit but precise in execution. These include gratin dauphinois, ravioles de Royans and hare à la royale, the chef's signature dish. Gourmet mountain cuisine, delicate without excess.

Tasting menu: 4 courses at €98
Where to eat Les Ritons, 784 route du Clos de la Balme, 38250 Corrençon-en-Vercors
See Gault&Millau's review of Astérales

Astérales © Oxomalga oxomalga

Vivide, in the ^18th arrondissement of Paris

On rue Dancourt, in the heart of the ^18th arrondissement, Vivide is shaking up the Paris culinary scene. This 100% vegan gourmet restaurant - without ever making a banner of it - offers an assertive yet refined interpretation of cuisine without animal products.

In the evenings only, a unique seven-course menu is served, based on new arrivals and local producers, in an intuitive approach to gastronomy. The menu evolves, giving each service its own identity. The cuisine is very product-focused, emphasizing precise technical work, particularly around fermentation and textures. Mushrooms are given pride of place, as in the case of the mushroom tartelette, already a signature of the Pristine sister restaurant.

The whole restaurant has a very assertive gastronomic style, sometimes with a clear-cut approach. Certain creations, such as a dessert combining chocolate and chilli, deliberately push the limits of the palate, in a quest for intensity rather than consensus. A radical vegetarian cuisine that fully assumes its choices and its identity.

Tasting menu: 7 courses at €85
Where to find us 3 rue Dancourt, 75018 Paris

Vivide © Jordan Sapally jordan Sapally

ROUGE, in Nîmes

Housed in the Margaret - Hôtel Chouleur, a listed townhouse in the heart of Nîmes' historic center, ROUGE offers contemporary cuisine by chef Luka-Tao Debenath, who has taken over from Georgiana Viou. on the menu: trout from Coularou, rice from the Camargue, carré d'Aurillac, morels from the Pont du Gard - a true focus on the terroirs of the Gard and Languedoc regions, structured by meticulous sauces. Pastry chef Auriane Fougeray creates desserts with daring combinations, such as strawberry-olive-oseilla.

Menu Carmin: 5 courses at €95
Where to eat St. Margaret's - Hôtel Chouleur, 6 rue Fresque, 30000 Nîmes
See Gault&Millau's review of Rouge

Rouge © DR dR

Le Montrachet, in Puligny-Montrachet

On the village square in Puligny-Montrachet, this old ^19th-century building is home to Le Montrachet. A discreet, elegant address. In the kitchen, chef Romain Versino offers seasonal French cuisine, nourished by his roots between Dordogne and Burgundy. alongside him, pastry chef Adrien Lacombe creates desserts in the same vein: lightly sweetened, yet gourmet, to meet contemporary expectations. The tasting menu features product-centric cuisine, with particular attention paid to local producers, notably through regional markers such as snails, Bresse cream and pigeon. Also noteworthy is the varied cheese cart, with singular proposals such as the délice de Pommard made with grape marc and the régal de Bourgogne, a triple-cream cheese in the spirit of Brillat-Savarin.

Wines are a must. The wine list features over 1,250 references and nearly 17,000 bottles, mainly from Burgundy.

Tasting menu: 4 courses at €90
Where to find us 10 place du Pasquier de la Fontaine, 21190 Puligny-Montrachet
See Gault&Millau's review of Le Montrachet

Orbys, in Châteauroux

just a stone's throw from Châteauroux's central square, Orbys has established itself as one of the city's emerging restaurants. Managed by Adam Blondeau, winner of the Jeune Talent 2025 award, the restaurant's intimate dining room seats 20 to 25, and offers personal, plant-based cuisine that evolves according to new arrivals. The nine-sequence tasting menu (€100) plays on single-product plates, fermentations and seasonality: a score where technique remains at the service of taste. An address that alone justifies a visit to Châteauroux.

Balade " menu: 9 sequences at €100
Where to find us 8 rue Amiral Ribourt, 36000 Châteauroux
See Gault&Millau's review of Orbys

Orbys © DR dR

Les Petits Parisiens, Paris ^14th arrondissement

just a stone's throw from Porte d'Orléans, Les Petits Parisiens has taken over the premises formerly occupied by Bruno Doucet's La Régalade. Chef Lucas Felzine offers precise, committed cuisine in a chic bistro atmosphere. The five-course tasting menu (€69) far exceeds the standards of the genre: carefully sourced produce, bold combinations, a clear balance between vegetal, iodine and fermentation. The wine list, orchestrated by Loïc Mougène, a leading figure in Paris natural wine, completes the experience.

Tasting menu: 5 courses at €69
Where to find us 49 avenue Jean Moulin, 75014 Paris
See Gault&Millau's review of Les Petits Parisiens

L'Ours, in Vincennes

On the edge of what was once known as the Vincennes forest, in the Fontenay islet, Jacky Ribault installed L'Ours, as a return to an earlier history, marked by royal hunting. Today, L'Ours is set in a more discreet environment, where the chef is pursuing an approach already initiated with Qui Plume la Lune, his Parisian restaurant.

Here, the tone is set: no fixed menu. Meals are created from day to day, according to what arrives from the artisans, farmers and fishermen with whom the chef has been working for a long time, mainly in the Paris region and nearby areas. A cuisine dictated by the product, the seasons and the moment, quite raw, a form of assumed freedom. It's a den where people come to feast.