NÎMES A lunch at Le Rouge: a delicious adventure

We often tend to go to a Michelin-starred restaurant for a special occasion or for a business meal. Sometimes it's also nice to take the time on the weekend to have lunch and treat yourself. That Sunday afternoon, the appointment was made to try the experience. In the warm setting of the restaurant, we quickly understand that we are in Nîmes here. In front of us, red pieces, obviously, of barriers used in bullfights proudly displayed, affixed with the city's logo. A pride of Nîmes which will also be found several times on the plate.

To the left of the bar, the wall filled with photos of personalities intrigues our curiosity. One of them particularly catches our eye. We see Jacques Chirac, cigarette in his mouth, lighting a cigarette for Simone Veil. Looking back, we say to ourselves that this shot perfectly sums up the atmosphere of Le Rouge: refinement, but without being afraid to break the codes. It's time to eat, we opt for the tasting menu priced at 110 euros, the eight-course menu is 160 euros. And the first, in three services, is available from 79 euros. We do not claim to be a critic in the Michelin guide, but simply share our experience.

The “Bénimois” hole

And introduce you to the cuisine of chef Georgiana Viou, who has been in Nîmes for four years now. Widely influenced by Mediterranean cuisine, but also from around the world. A definition that we find as soon as we put it in the mouth. We discover a Japanese mushroom accompanied by a panisse, a Marseille specialty and a condiment from Benin, the 47-year-old chef's homeland. As a starter, coconuts are featured pistou style, another nod to the Marseille city where the chef opened her first restaurant in 2011 a few months after being revealed by the TV show Master Chef.

Mediterranean recipes and above all sublime Gard products. We can say that we tasted Camargue red rice butter and that we liked it. Grau-du-Roi squid cooked in bouillabaisse style, squash and dried bull garnish the first course. A delight! After the fish, it's time for meat and veal prepared in two ways: in ravioli and just snacked. Once again, the taste bet is successful. White wine then red wine, always in moderation, the sommelier advises us effectively on how to achieve the famous food-wine pairing. We arrive halfway through the meal and it’s time for “Trou bénîmois”, our favorite reference of this culinary event.

Brézain and ibiscus: guaranteed flavors

A nice nod to Georgiana's attachment to Nîmes and Benin. Here, the calvados is replaced by Gin Denim, again a reference to Nîmes jeans, and accompanies a rose geranium ice cream. This is the privilege and opportunity of French gastronomy, discovering new tastes and awakening your taste buds. Another pleasant surprise awaits us at cheese time.

The presentation in the form of mousse gives us the impression of already being at dessert. The softness of the aesthetic contrasts with the character of Brézain, this cheese from Haute-Savoie with a smoked raclette taste. The senses are pleasantly deceived thanks to the accuracy of the know-how of the starred chef. Guyot pear and an ibiscus sorbet complete this tasty experience. We leave full, but without that feeling of heavy stomach. And above all satisfied and privileged to have been able to taste these dishes sublimated by the talent of Georgiana Viou. In all humility, if you have the opportunity to taste it, don't hesitate!

The meal in pictures: