Leclère

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.

What stands out

• Cuisine d’arrivage: One set menu, renewed frequently, built around ultra-fresh regional products from short supply chains.
• Ingredient-first suspense: Diners are shown the ingredient list rather than a fully described menu of dishes.
• A dramatic entrance: From the street, the room is reached through a stainless-steel tunnel, then opens into a spare, mineral dining room mixing metal, local stone, tiles and granite.
• Precision without fuss: Clean, pared-back plates with a clear signature, visible in pairings such as asparagus with horseradish and mint, and meagre with rosemary.

Signature Ingredients

• Mediterranean fish: The kitchen leans on ultra-fresh arrivals from the coast when they are at their best.
• Veal from the Pyrenees: A regular anchor for the meat courses.
• Asparagus: Treated with sharp, herbal accents.
• Horseradish and mint: Used to cut and lift the asparagus work.
• Meagre (maigre) and rosemary: A recurring pairing in the chef’s precise, pared-back style.

Set menus (Arrivage)

• Lunch, 4 courses: €59

• Wine pairing, 3 glasses: €35

• Dinner, 6 courses: €89

• Wine pairing, 4 glasses: €45