Julien Montassié & Nicolas Forthias, our chefs, who were recently awarded a Michelin Green Star, adapt their gastronomy to the different restaurants of the Domaine Riberach**** :
A gastronomic dinner at the restaurant « La Coopérative »
A barbecue at the pop-up restaurant « Cargol’21 »
Regional dishes and local products at the « Comptoir-Cave »
A snack on the Lounge Terrace
Julien Montassié our Executive Chef & Nicolas Forthias his Deputy Chef, have been awarded a Michelin Green Star in February 2022! The Green Star rewards restaurants that are responsible and ethical. Riberach has always been committed to green gastronomy and tourism. This award is the culmination of the work carried out by the chefs and the entire RIBERACH team since 2020.Michelin Green Star 2022
Playing with the history of the place, marrying the mineral with the organic, finding the ancestral traces of the waggons, highlighting the Eiffel framework, planting a tree and turning an old press room into a restaurant. Outside, on the terrace in the shade of an olive tree, one can linger and taste wines from here and elsewhere, in harmony with the gastronomic poetry of Julien and Nicolas...
Combining gastronomy, ethics and deliciousness. Between land and sea, in this sun-drenched and partly still preserved nature, our chefs reinvent a sensory game of forgotten flavours combining the classics with the unexpected. A succession of impressionist paintings brightened up with vegetal touches, a return to the origins on the tracks of the snail.
Different formats are available. Let yourself be surprised! The head waiter will come and meet you to find out your preferences and intolerances...
Once all these elements have been gathered, our Chefs and their team will concoct a menu according to the seasons!
Only during the summer season
A concept which, both in name and form, is inspired by the snail, the small animal emblematic of Domaine Riberach****. Located on the covered terrace overlooking the vineyards, this pop-up restaurant offers a welcoming industrial atmosphere. Its up-cycled decorative elements create a raw, elegant and contemporary space. In the spirit of sharing, the "Cargol'21" restaurant creates a relaxed atmosphere to enjoy a dinner or simply: a drink!
A combination of different types of meat and fish grilled over charcoal, served alongside seasonal produce, all from the Catalan region, thus favouring short circuits and a locavore approach. Simple, quality dishes in a "starter, main course and dessert" menu at €35, to be enjoyed in a convivial atmosphere! The wine list highlights the Riberach production from several vintages, accompanying this local cuisine. Gastropodically yours....
The Comptoir Cave
Looking for a friendly and relaxed cuisine? The "Comptoir-Cave" offers simple yet gourmet meals. A lovely place to serve seasonal regional dishes while tasting the wines from the shop. A local bistro, where you can choose from the blackboard and enjoy your meal on the terrace or at the large counter, like a guest table. Vintages from about thirty local winegrowers, all organic, biodynamic or like us, bio-natural. All selected́ with rigour, according to the desires of the moment in continuity with our wine commitments.
Don't miss: the visits of the cellar proposed every day at 5pm followed by a tasting of the emblematic wines of the domain...
Price: 10 € per person
Natural gastronomy by Julien Montassié
Julien Montassié, who trained with Michel Troisgros, Gilles Goujon and Laurent Lemal, has taken over as Executive Chef of the Domaine Riberach restaurants****. Previously head chef at "Host et Vinum", he was also Laurent Lemal's right-hand man for three years in the kitchens of Domaine Riberach****. For Julien, it's a real return to his roots, both literally and figuratively!
Nicolas Forthias travelled all over France before settling in Riberach in 2020. From the Côte d'Azur to Burgundy via Corsica, he has worked as Pastry Chef de Partie at the Michelin-starred Montracher. His heart sways between cooking and pastry-making, but for our greatest pleasure he combines the two disciplines as Deputy Chief of "La Coopérative".
At Riberach, we defend a certain idea of "Slow food" cuisine: fluid, structured and gourmet, the cuisine at our place vibrates, according to the seasons, the market and the desires of the moment. In a constant search for fresh local products, km 0 is our motto. This terroir is revealed and appreciated in a succession of dishes with flavours that announce themselves, respond or jostle each other...
The chefs and their team combine expertise and simplicity, accuracy and precision, modernity and tradition. Their aim is to rediscover the original meaning of the product, to work on it, respect it, and magnify it, while ensuring that the notion of sharing is never lost! "Instinct, respect, impulse, encounter, deliciousness...
Friendly cuisine and a contemporary vision, instinctive, evolving, gourmet and lively: local produce served on a plate".
"The ever-changing menu is a tribute to all the small producers in the area and the confidence we have in them."Executive Chef Julien Montassié