Jérôme Nutile

Rating: 16
Author: Gault&Millau

30035 NIMES

16/20
Remarkable Restaurant

BOOK

8 PHOTOS

Chef: Jérôme Nutile
Cooking: French | Healthy cooking | Local | Signature cuisine
Services: Accomodation | Garden | Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

58 to 150

Gault&Millau's review 2026

It's always the same pleasure for us to arrive at this opulent home away from the city, as if we were entering a warm and welcoming guest house. There are no pitfalls, no nails in the floorboards: everything is soft and confident when the master of the house appears. Jérôme Nutile. The chef knows how to welcome and pamper, but also how to dazzle an acquired audience, who come as much for the noble, magnified products as for the comfort and ease. And even if it has to be said once again, the pleasure is also in unfolding a tempting menu in front of you and choosing what you really want, without being subjected to the dictates of a secretive chef. Here, everything is clear, generous and salivating: the beautiful variation on tomato, with crab and foie gras, the hot-cold tuna cauliflower and mango passion chutney with marinière sauce, the declension on lamb with cocos from Provence and sweet garlic jus. Menus (from €125 to €195, depending on the number of courses) offer a comprehensive approach, right down to the desserts created by pastry chef Vivien Moreau, such as his beautiful combination of apricot-rosemary tartelette and Madagascar grand cru chocolate espuma. The wine cellar is impressive for its depth of knowledge of the Southern Rhône and the whole region, and extends to major labels from all over, with friendly, efficient service at the right pace.

LOCATION

Address 351 Chemin Bas du Mas de Boudan
30035 Nimes

NAVIGATE TO

OPENING HOURS

MON 12h - 14h 19h - 23h30
TUE Closed
WED Closed
THUR 12h - 14h 19h - 23h30
FRI 12h - 14h 19h - 23h30
SAT 12h - 14h 19h - 23h30
SUN 12h - 14h

People

Jérôme Nutile Chef

Jérôme Nutile Chef
Christophe Hachet Chef de service

Christophe Hachet Chef de service
Stefan Gorda Head sommelier

Stefan Gorda Head sommelier

Organic Camargue oysters meet organic PDO Camargue bulls: one slightly warmed, the other tartared with Cévennes sweet pepper Smoked potato espuma with caviar and parsley oil €64
Variation on garden tomatoes: Espuma Pélardon AOP Cévennes seasoned with Jeanjean olive oil, Honey/grapefruit vinaigrette €57

Main dishes

Grau-Du-Roi peaches in a saffron rock broth: Mussels au gratin with shellfish bonbon Royale of fennel with orange juice €64
Lamb chop rubbed with old-fashioned mustard then roasted: Open raviole with shoulder confit Fillet with garlic espuma and garden herb broth, steamed bread €62

Dessert

The idea of a smoked opera with cocoa nibs and coffee Caramel vinaigré €30
Mirabelle oreillon with Cevennes honey and garden verbena Mirabelle water with verbena €30