An Alter-Native – or another birth, even a rebirth – is how Gilles Goujon views this project. In Béziers, where he grew up and studied, the three-Michelin-star chef of L'Auberge du Vieux Puits, who needs no introduction, is carving out a new niche: developing a concept of eco-responsible seafood- and plant-based cuisine. With vegetables from the aquaponics garden and other treasures from the South of France, executive chef Quentin Pellestor-Veyrier cooks up appetisingly generous and no-nonsense dishes: œuf en blanc-manger surprise, wild mushroom tartlet; a fine morel mushroom in "Rabelaisian salmagundi", lettuce broth and green cardamom; sole with sea urchins, asparagus and celeriac millefeuille… Make a beeline for the lovely patio terrace in fine weather.