Restaurant Ébullition

34000 MONTPELLIER

15/20
Remarkable Restaurant

9 PHOTOS

Chef Boris Caillol

Cooking Cuisine d'auteur | French | healthy

Services Terrace

Price Indicative price per person (excl. drinks)

64€ à 109€

Gault&Millau's review

15/20

Remarkable Restaurant The third toque suits this winning tandem, to whom everything has been smiling since Gault&Millau discovered them, accompanied them and now promoted them to three toques. The area, though lively, is a little off the beaten track, but all foodies know that the buzz is happening there, at Coralie Sémery and Boris Caillol, who practice modern, complementary excellence. The mistress of the house enlivens the dining room as the chef plays the piano, with modernity and commitment, with black Camargue rice as a ragout with langoustine bisque stuffed with langoustine and sautéed calamari for a characterful starter with a powerful flavor, poached Mediterranean stavefish in olive oil with champagne sauce, farmhouse guinea fowl with its leg in truffled mousseline, tartelette with Lézignan cèbe with truffle sauce and guinea fowl jus. A fine dessert of Bonnat chocolate with peanut ice cream, and an attractive tasting menu. Well-directed wine cellar, rich in discoveries from all regions, with well-thought-out pairing suggestions.

Plan

Address 10 Rue du Pila Saint-Gély
34000 Montpellier

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Boris Caillol Chef

Coralie Semery Propriétaire

Menu A la carte

Starter Le Foie de Veau Pané au pain d'épices, gel orange et jus de bœuf à l'orange €25 Le Salsifi En purée caramélisée et en croquant, grué de cacao, bouillon d'oignons au kombucha de cacao €24

Main course Les Saint Jacques Poêlées, moelle de bœuf, purée de poires et salade d'herbes €39 Le Marcassin En filet rôti, céleri rave, jus de marcassin au genièvre et cannelloni de sanglier €40

Dessert Le Chocolat Au lait en ganache à la fève de Tonka et en sorbet "Java", mousse "Equateur", caramel soufflé et craquant de chocolat "Trinité €19 La Pomme Cuite, crue et en gel, caramel à la cannelle, crème fraîche, gaufrettes et sorbet pomme tatin €19

Menus Menu Effervescence €64 Menu Bouillonnement en 5 étapes €86 Menu Emotion en 7 étapes €109