Leclère
Montpellier, France
⭐1 Star
The Experience
From Michelin Guide
This astonishing restaurant is completely unremarkable from the street... what a surprise, then, beyond the stainless steel-clad tunnel, to enter this attractive room with a sleek decor that blends metal, Montpellier stone, tiles and granite. Chef Guillaume Leclère is committed to what he dubs his cuisine d'arrivage: he serves a single set menu that changes regularly in line with the ultra-fresh ingredients available (Mediterranean fish, veal from the Pyrenees etc), all sourced via short supply chains. Only the list of ingredients is revealed to diners. The chef's precise, pared-back creations have plenty of personality and panache, cases in point being his dish with asparagus, horseradish and mint, or the meagre and rosemary.
Unique Things
From Visitor Experiences
Cuisine d'arrivage concept: Leclère is unique in offering a single set menu that changes regularly based on ultra-fresh, locally sourced ingredients, emphasizing short supply chains and seasonality. Only the list of ingredients is revealed to diners, not the full dishes, creating an element of surprise and focus on freshness.
Unremarkable exterior, surprising interior: The restaurant appears completely unremarkable from the street, but upon entering through a stainless steel-clad tunnel, guests find an attractive, sleek dining room blending metal, Montpellier stone, tiles, and granite, offering a striking contrast to the outside.
Precise, pared-back dishes with personality: Chef Guillaume Leclère's creations are noted for their precision and simplicity yet full of personality and panache, such as dishes combining asparagus, horseradish, and mint or meagre fish with rosemary, showcasing a refined but inventive approach.
Ingredient Stars
From Visitor Experiences
["Seiche aux truffes","Topinambours","Fromage de brebis"]
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Menu complet avec prix et photos
- Prix non spécifié
A La Carte
- Blue Lobster: €95