Elouan TRÉHIN

Chef : Melba In Quissac, led by Chef Elouan and Léa, a rising star in the South, blending local flavors, ambition, and a rapidly evolving culinary style.

Presentation

It’s one of the most inspiring stories of the moment: Elouan, a Breton born in Salon-de-Provence, and Léa, originally from the Hérault region, have transformed their small inn in Quissac into a highly acclaimed destination. They’ve been there for three years—he works alone in the kitchen, she alone in the dining room—and their dynamic has quickly won over customers.

“We felt it was the right time. Everything was going well, but after listening to our customers, we decided it was time to live up to our ambitions .” A self-taught chef, Elouan creates an instinctive style of cooking, free from rigid conventions, driven by a love of fresh ingredients and a commitment to simplicity. “For two years, we’d limited ourselves to bistro-style cooking… It was only gradually that we realized the restaurant’s potential .”

From a bistro to a more ambitious culinary style

Their move to Quissac owes a great deal to chance and serendipitous encounters. After spending several seasons in the mountains—notably in Megève and Saint-Gervais-les-Bains—they decided to settle in the South, between Languedoc and Drôme Provençale. It was love at first sight.

“The first visit was the one… half an hour from Montpellier, half an hour from Nîmes—it was perfect.”Very quickly, both local and passing customers took a liking to their cuisine and encouraged them to take it further. Nîmes, Montpellier, Alès, and even Avignon became regular sources of customers.

A Deliberate Move Upmarket

With this momentum, the couple refined their offerings. A single menu now takes center stage—featuring six or seven courses—to achieve greater precision and coherence. Elouan remains alone in the kitchen, driven by the desire to raise the bar even higher.

The menu also features exquisite ingredients, from Breton lobster to Atlantic fish sourced directly from the fish markets, reflecting a renewed commitment to excellence. This is a natural evolution for a restaurant that is maturing without losing its original spirit.