Julien Caligo, previously co-executive chef at Duende (Nîmes), has returned to his natural environment – namely his native Vaunage, a plain surrounded by hills, between Nîmes and Montpellier. The premises, originally a farm building, now accommodate this beautiful interior with white walls, exposed stonework and refined light wood furniture – perfect for a restaurant that is a homage to the chef's grandmother, who taught him the fundamentals of cooking. The carte blanche menu is a masterclass in technical skill, a shining example of which is the daring fusion of calf intestine and red mullet, while the Baron des Cévennes pork is showcased by a spicy black pudding sauce. The culinary innovation at work here is propelled by the finest local ingredients, fresh from the land (or sea).