In this gourmet restaurant, customers choose the amount of their bill
This restaurant in the south of France offers its customers the opportunity to pay the amount of their choice at the end of the meal. A short-lived operation, subject to certain conditions.
Dine out and pay whatever you like at the end of the meal... That's the unbelievable but true experience offered by the Rouge restaurant in Nîmes. The restaurant, located in the Margaret - Hôtel Chouleur, has a few conditions, however, and is only launching this operation for a few weeks. Here's everything you need to know.
Pay the right price
From Wednesday, March 13 to Thursday, April 11, 2024, Georgiana Viou and her team at the Rouge restaurant are offering their customers the chance to define the amount of their bill. For one month, on Wednesdays and Thursdays, at dinner only, the chef will give her guests a say and ask them to pay what they feel is the right price for their experience.
But there's no question of losing any feathers! To guarantee a fair price to farmers and producers, and thus cover the purchase of raw materials, the minimum price is set at 50% of the usual menu price - i.e. 110 euros for the Découverte menu and 160 euros for the Dégustation menu. What's more, this offer does not include drinks, which are sold at the going rate.
Who is Georgiana Viou?
Georgiana Viou, of the Rouge restaurant, 3 toques Gault&Millau, is a chef with an atypical background. Originally from Benin, she studied foreign literature and civilization at the Sorbonne, before giving it all up to devote herself to cooking. Revealed to the general public on the MasterChef TV show in 2010, Georgiana Viou first worked for several years in Marseille, before taking over the reins, in 2021, of the Rouge gourmet restaurant at the Margaret - Hôtel Chouleur. Here, she works with many local products in a warm décor of marble, brass, wood and velvet.
This "fair price" operation should enable a public sometimes unfamiliar with gourmet restaurants to discover Georgiana Viou's world.
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