Monique

Julien Caligo, previously co-executive chef at Duende (Nîmes), has returned to his natural environment – namely his native Vaunage, a plain surrounded by hills, between Nîmes and Montpellier. The premises, originally a farm building, now accommodate this beautiful interior with white walls, exposed stonework and refined light wood furniture – perfect for a restaurant that is a homage to the chef's grandmother, who taught him the fundamentals of cooking. The carte blanche menu is a masterclass in technical skill, a shining example of which is the daring fusion of calf intestine and red mullet, while the Baron des Cévennes pork is showcased by a spicy black pudding sauce. The culinary innovation at work here is propelled by the finest local ingredients, fresh from the land (or sea).

Blind Menu Experience

• Monique serves its prix-fixe menus without prior explanation, adding an element of surprise to the dining experience.

Culinary Inspiration from Local Produce

• Chef Julien Caligo emphasizes the use of fresh, seasonal ingredients sourced from the Gard region, showcasing the area's rich culinary heritage.

Intimate Dining Spaces

• The restaurant features a cozy, private dining area accessible via a staircase, enhancing the intimate atmosphere for guests.

Signature Ingredients

• Fresh produce from Le Gard: The restaurant emphasizes the use of seasonal and local ingredients from the Gard region, known for its rich agricultural diversity. This includes asparagus, new potatoes from the Camargue, stone fruits, melons, tomatoes, courgettes, and various vegetables that change with the seasons.
• Wild fish from Le Grau-du-Roi: The restaurant sources high-quality fish from one of France's best small-boat fishing ports, ensuring freshness and sustainability in their seafood dishes.
• Red mullet: Featured prominently in the menu, this fish is prepared as a mousse, showcasing the chef's skill in creating delicate textures and flavors, often served with seasonal vegetables and a light sauce made from the fish's bones.
• Local lamb: Used in dishes that highlight spring vegetables, the lamb is prepared to maintain its tenderness and flavor, reflecting the culinary traditions of the region.
• Organic and natural wines: The wine list focuses on local wines from the Gard, many of which are organic, enhancing the dining experience with unique pairings that complement the dishes.

Tasting Menus

• Menu Découverte (3 sequences): €65
• Menu Vaunage (5 sequences): €95
• Menu Monique (7 sequences): €110