Trained by Alain Passard, Guy Savoy and Alain Sanderens, Chef Emmanuel Leblay conjures up seasonal cuisine at La Pie qui Couette, working closely with local producers. From the organic and short-circuit network, vintners’ wines, matured meats and fish caught a few kilometres further south are to be discovered in generous dishes of Provençal inspiration. Nîmes. 6a, rue Guizot. (04 66 23 59 04)
