In the Mas du Pont equestrian center, just a few minutes from Montpellier, Grégory Sarkissian's restaurant enjoys a rather unique setting, a beautiful stone mansion richly decorated in a baroque and bohemian style. The chef opened his restaurant twenty years ago, and his longevity speaks for itself: a consistency of innovation and consolidated expertise. This year, we'll be back for the heart of sucrine and aromatic herbs, poached egg, Caesar sauce and chicken tenderloin, pearly cod fillet, beluga lentils and Nantaise combawa sauce, poultry ballottine stuffed with crayfish, carcass jus and vitelotte purée, a homemade floating island with pink praline, custard and fresh fruit. Seasonal menu at 46 €, daily menu at 31 €.
Chef
