L'Amphitryon

L'Amphitryon is a house of fidelity and transmission guided by a consistent, demanding vision, producing refined, evolving dishes; selected in the Michelin Guide for modern cuisine (SELECTED), its wine list highlights Rhône Valley and Languedoc‑Roussillon crus. Service cultivates sharing and emotion through an invested, attentive team; front‑of‑house is orchestrated with precision by Steeve, who guides guests on pairings and discoveries. The kitchen serves modern French cuisine that changes with the seasons and places respect for product, team and guest at its centre; menu, driven by curiosity, instinct and passion, sources ingredients predominantly from local partners including Claude, baker in Nîmes; Agostini of Saint‑Hilaire‑D’Ozilhan; Languedoc Lozère Viande; Mericq at Plan d’Orgon for fish; and Valentin Goisbault for fruit and vegetables. Stéphane Goudet is chef; he has led the cuisine since 2005 and has taken over management in late 2025 after training in Franche‑Comté, working long seasons including in starred houses and opening a restaurant‑hotel before dedicating himself to L'Amphitryon. Specialties: truffle tasting menu; sphere of foie gras with truffle; marinated, seared scallops with lobster and truffle; cod infused with truffle; veal from Lozère with truffle jus; cheese trolley from Le Comptoir Méditerranéen.