Pastis Restaurant

Pastis in Montpellier is a market-driven, product-first restaurant built on direct partnerships with market gardeners, winemakers and fishers. The team prioritises freshness and the “just” product, selecting ingredients for flavour and quality with no intermediaries. Jean-Philippe Vivant oversees front-of-house after experience in New York, New Zealand and with Mathieu de Lauzun in Gignac, and the young owners—who met at Michel Bras’s restaurant in the Aubrac mountains—shape the place with shared passion. Pastis is listed on Gault & Millau and selected by the Michelin Guide for modern cuisine. A short walk from Sainte-Anne in a slightly artistic neighbourhood, the venue provides an indoor dining room and can welcome guests at a terrace. The room features an open kitchen into which diners can be booked. The kitchen practices modern, market-driven cuisine with menus that change according to the market and the chef’s inspiration, and it offers surprise discovery and tasting formulas paired closely with wines. Daniel Lutrand leads the kitchen; he trained at L'Astrance in Paris and La Maison de la Lozère in Montpellier. Specialties include surprise discovery menus, market-driven seasonal tasting menus, food-and-wine pairings, an open-kitchen experience and terrace dining.