Rouge - Margaret Hôtel Chouleur

30033 NIMES
14.5/20
 Chef's Restaurant
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BOOK
© Maki Manoukian
© Maki Manoukian
15 PHOTOS
Chef
Luka-Tao Debenath
Cooking
French | Gastronomic | Signature cuisine
Style
Romantic | With friends

Gault&Millau's review 2026

Luka-Tao Debenath has taken over from Georgiana Viou, whom he has accompanied for the past two years. Having previously worked at Savoy and Domaine de Manville, the young chef has no shortage of experience. And if his personality isn't quite the same, you'll find the hallmarks of the house in a rather sober cuisine centered on the product: monkfish cauliflower seaweed lemon crab, veal from Ségala parsnip kumquat samphire almonds, apple cider and saffron, in the charming setting of this townhouse in the center of town, where we've become accustomed to voluptuous dinners on the patio. Top-class service, strong cellar throughout the South.
Opening hours

OPENING HOURS

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People
  • Luka-Tao Debenath
    Luka-Tao Debenath Chef
    Luka-Tao Debenath Luka-Tao Debenath Chef
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