Results French cuisine restaurant Mount

AUBERGE DU CELLIER

French cuisine • €€€

4.8/5

• 43 review

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1, rue Sainte-Eugénie, 66720Mount, France

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04.68.29.09.78

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2024

Recommended

• 2024

Local cuisine by the starred chef Pierre-Louis Marin in an inn in Montner.

We've come a long way to sit at the table of Pierre-Louis Marin, a starred chef. He offers us a cuisine of instinct, inspired by the products of the moment and the terroir. A creative, elegant, seductive and fair cuisine that we take pleasure in discovering every season. The flavours of each ingredient exhale all their richness in carefully presented plates. In the glass, you will find local nuggets from the Agly valley and a little further afield. The very attractive midday formula really deserves the detour to Montner.

Did you know? This review was written by our professional authors.

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About us "AUBERGE DU CELLIER"
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Opening time and information on AUBERGE DU CELLIER

Vineyards and Discoveries. Open from October to April from Thursday noon to Sunday noon. In season from Thursday noon to Monday evening. Menus from 36 € to 75 €. Children's menu: 15 €. Lunch formula: 21 € (week only). Terrace. Rooms at 79€ per night.

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Members' reviews on AUBERGE DU CELLIER

4.8/5

43 reviews

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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

thon

Visited in august 2017

Quality/Price ratio

Kitchen quality

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Nous avons déjeuner d'un repas à base de truffe blanche d'été et c'était un vrai régal de l’entrée au dessert. Les plats sont très bien présentés et les produits d'une grande fraîcheur. Le service est efficace et rapide. Nous avons déjeuné sur la terrasse à l'arrière du restaurant ce qui était très agréable. Que de belle chose à dire sur ce restaurant avec en prime un très bon rapport qualité prix

Jeff66600

Visited in august 2016

Quality/Price ratio

Kitchen quality

Originality

Frame/Ambiance

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Ce restaurant est la preuve vivante que l'on peut être étoilé et accessible et humble, que l'on peut être étoilé et faire preuve d'originalité en respectant le terroir. Allez-y les yeux fermés.