In-Fine

In his sleek restaurant in the centre of Frontignan, self-taught chef Grégory Doucey is a stickler for ensuring the quality of his ingredients: he sources fish from the nearby Sète fish market, vegetables from a market gardener in Fabrègues, beef and veal selected from a nearby farm in Aveyron. This delicious cuisine strikes a balance between the local terroir and modern fare, with optimum flavour as the underlying principle. Served up by a dynamic young team, the dishes form a particularly colourful palette: a light espuma of herb mayonnaise and mustard seed pickles cuts through the green of crunchy roasted asparagus; the dense, fleshy meatiness of the pollack is enhanced by colourful wilted spinach, fondant carrots and broccoli tips.