Au Fond du Gosier

Trout from Lau-Balagnas, rabbit from Julos, lamb from Val d'Azun, carrots from Lézignan, dairy products from Ferme Sayous, coffee roasted in Sassis: the local-as-can-be ingredients that Mathieu puts on the plate are an invitation to Céline, the sommelier and restaurant manager, to sing the praises of the terroir. Having trained at a Bib Gourmand restaurant (L'Artichaut, Montpellier), the couple have found their way to our hearts via our stomachs, tempting our taste buds with dishes such as saddle of rabbit stuffed with spinach, wild garlic, hazelnut spoom; cod, carrots in several ways, homemade gnocchi, fennel emulsion.