Cuisine in Montpelier

The people of Montpelier are passionate about their food, which is not surprising considering its proximity to the Mediterranean, but also with its access to the rolling hills and vineyards of the region. Many of the most famous dishes include the delicious vegetables baked by the sun such as tomatoes, onions and aubergines. Dishes like the brasucade de moules, a meal of shellfish cooked in a large paella dish over an open fire and flavoured with herbs and wine or Chichoumeille similar to ratatouille but with added ripened peppers.  Many go to the bakery for sweet pastries, but in Montpellier you go for the Fougasse aux Fritons! Rectangular and flat, with three slanted slots, the "fougasse aux fritons" is a dough bread, enriched with margarine, pork bacon residue (fritons) and, often, pepper. It’s a country tradition that has been maintained in the Languedoc-Roussillon region, and is continued on by artisan bakers. Whatever your taste, the richness of the products heated by the Mediterranean sun seep through in every mouthful.

Sightseeing in Montpelier

Montpelier is excellently located close to beautiful beaches and rolling countryside and is the perfect base from which to discover the stunning region of Provence and Camargue and all they have to offer. However the city itself is full of treasures to be explored, from the Place de la Comedie with the imposing Opera House at one end and the beautiful green area and pond where students can be seen relaxing in the summer sun with a copy of Voltaire or Victor Hugo. However one of the best ways to get to know the city with its museums, churches and boutique stores is to take a wander around the cobbled streets that wind through the old town. Stop to enjoy a macaroon or crepe or perhaps head to one of the Michelin starred restaurants located in this romantic city.

JRE Montpelier Chefs

With such fine ingredients to hand and a wealth of gastronomic heritage and fresh local produce it’s no wonder that chefs from far and wide are flocking to the sunny region that houses the delightful Montpelier. At JRE we are excited to be working with some of the best new talent around.

At In-fine, Chef Grégory Doucey always lets his cooking be led according to the seasons, using fresh products, 90% of which are raised or produced within 200 km of Frontignan. Delicacies such as beef from Aubrac, red label veal from Aveyron and Ségala, as well as vegetables from the Chef's 250 square metre garden can all be found on this exceptional menu.

Born in Saint Petersburg in Russia, Annett Teich lived and worked abroad for a long time before settling in Montagnac. In her restaurant, BK, she offers innovative cuisine, inspired by her many travels. Annett is proud to be honoured as the first chef in France by JRE (Jeunes Restaurateurs d'Europe) since the creation of this prestigious organisation in 1974. She was recently profiled in the guide Chefs, ‘500 femmes qui font la différence dans les cuisines de France’.

Son of a restaurateur, talented chef and sommelier, Brice Ducros is cooking up a storm at his modern restaurant Atelier Bistrot. A keen advocate of fresh locally produced food, he is very much involved in his region to highlight the local terroir. With a daily changing menu and desserts made on site, there is something to keep people returning time and again.

Self-taught, Pricillia Lebon, the young talented chef, is always looking to improve, learn and experiment to give her enthusiastic customers the best of her cooking. At her restaurant L'Ogustin based in the picturesque town of  La Vacquerie-et-Saint-Martin-de-Castries, 45 minutes from Montpellier you will delight at the cosy farmhouse setting and enjoy the best of her cuisine.