Chef Guillaume Leclère’s restaurant now boasts new premises and a new decor: a large dining room with a futuristic, almost spaceship-like feel where stainless steel blends harmoniously with Montpellier stone, tiles and granite. The chef’s “cuisine d’arrivage”, as he describes it, focuses on a single menu which changes daily in line with the ultra-fresh ingredients available (Mediterranean fish, lamb from the Cantal etc), all of which are sourced from short supply chains. From tomatoes to fish, each ingredient is delicately prepared and presented to bring out its full flavour and visual appeal.