French | Healthy cooking | Local | Signature cuisine
Services
Accomodation | Garden | Private Parking
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
58 to 150
Gault&Millau's review2026
A visit to Jerôme Nutile's is the assurance of a moment suspended in time, where the uninterrupted pleasure of the moment rubs shoulders with the chef's creativity, technique and generosity. It has to be said that he is aided by the charm and character of the building, which seduces us from the moment we enter. Nothing is left to chance, from the warm and enthusiastic welcome to the discovery of the sincere and tempting menu, into which we plunge with delight... Among others : minute-sautéed local green asparagus and langoustines powdered with almonds and grapefruit, the encounter between oysters and Camargue bulls, one lightly warmed with caviar, the other tartared with sweet Cévennes pepper.. Back of cod marbled in black and white, poached in court-bouillon, cauliflower and grilled leek, or Crau Alpilles lamb, chop and saddle grilled over embers, shoulder papeton confit with olives and lemon confit, wild garlic emulsion. And when it's time for dessert, the pleasure doesn't wane, particularly with the creation based on local strawberries, subtly flavored with métisse and star anise, espuma and soft coconut. A fresh and delicate conclusion. On the wine side, a superb cellar with an abundance of regional estates.
351 Chemin Bas du Mas de Boudan
30035 Nimes
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OPENING HOURS
MON
TUE
WED
THUR
FRI
SAT
SUN
People
Jérôme NutileChef
Jérôme NutileChef
Christophe HachetChef de service
Christophe HachetChef de service
Stefan GordaHead sommelier
Stefan GordaHead sommelier
Menu
A la carte
Appetizers
Organic Camargue oysters meet organic PDO Camargue bulls: one slightly warmed, the other tartared with Cévennes sweet pepper Smoked potato espuma with caviar and parsley oil
€64
Variation on garden tomatoes: Espuma Pélardon AOP Cévennes seasoned with Jeanjean olive oil, Honey/grapefruit vinaigrette
€57
Main dishes
Grau-Du-Roi peaches in a saffron rock broth: Mussels au gratin with shellfish bonbon Royale of fennel with orange juice
€64
Lamb chop rubbed with old-fashioned mustard then roasted: Open raviole with shoulder confit Fillet with garlic espuma and garden herb broth, steamed bread
€62
Dessert
The idea of a smoked opera with cocoa nibs and coffee Caramel vinaigré
€30
Mirabelle oreillon with Cevennes honey and garden verbena Mirabelle water with verbena
€30
