Le Cèdre de Montcaud

30200 SABRAN
14/20
 Chef's Restaurant
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© Arthur Ledoux
© Arthur Ledoux
13 PHOTOS
Chef
Matthieu Hervé
Cooking
French
Services
Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons | Garden | Private Parking
Budget (€)
Indicative price per person (excl. drinks)
95 to 130

Gault&Millau's review 2025

It's a pleasure to be back at Montcaud at this level, with its two restaurants, both headed by chef Matthieu Hervé. Originally from Normandy, and having worked at Boulud and the Negresco, he has the background and know-how to assimilate the assets of Occitan Provence, with the simplicity that befits. Gravlax-style Mediterranean yellowtail is well accompanied, especially in satellite, by a tartare with jalapenos espuma; lobster en croque plays up the canaille spirit with fennel and matelote sauce; red mullet as in brick is interesting with its romesco sauce, garden capers, samphire, verbena espuma. The apricot-honey-olive-oil dessert is well brought out, with fluid service detailing each dish precisely, and the cellar is well supported by the region.

Map

Château de Montcaud, 30200 Sabran, France © OpenMapTiles © OpenStreetMap
Château de Montcaud 30200 Sabran
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People
  • Matthieu Hervé
    Matthieu Hervé Chef
    Matthieu Hervé Matthieu Hervé Chef