Restaurant

Authentic cuisine

L’Atelier des Artistes provides above all a local and traditional cuisine and a real desire to rehabilitate traditional dishes from the south of France.

The fresh products are sourced from local artisans of taste.

The priority: to offer a homely cuisine that is seasonal, authentic and prepared with care from A to Z.

Our seasonal menu changes every month. Discover this month's menu now.

In command with Guillaume

Guillaume admits with a big laugh: his job is no coincidence, he "grew up next to a saucepan".

After training at the hotel school in Avignon, he developed his skills in the hotel and catering industry in numerous prestigious establishments, in France and abroad. From Auberge de Noves in Châteaurenard to the Gauthier Soho in London and the Ferm du Golfe Rotschild in Megève.

A true creator at heart, he then founded an Italian delicatessen, Giovanni Favaro, a tribute to his roots and his desire to provide superior quality products. His new challenge for the Atelier des Artistes: “to serve my guests what I would eat myself. Good food that is local, fresh and homemade”.

Our Signature

The kitchen of the Atelier des Artistes is above all simple and local sourced.

To do this, the restaurant partners with various artisans of taste, whether they are producers of vegetables or meat, winegrowers, butchers or cheese makers.

The "signature" dish of the Comptoir des Artistes: the tasting board, varying with the seasons, which offers a delicious overview of the best gastronomic know-how of the Gard region.

In the kitchen, Émilie

"I'm originally from Sicily. For us, cooking is a source of happiness. It's an authentic, spontaneous way of sharing." These are the words used by Emilie, chef at Le Comptoir des Artistes, to describe her passion, which has now become her job.

After gaining a BEP Cuisine with a Catering qualification at the Lycée Lesdiguières, a renowned hotel and tourism school, she left the Grenoble region to continue her studies in Paris. As part of her Bac Professionnel, she worked in the brigade at the Dôme Montparnasse alongside Franck Graux, then in the kitchens of the Ministry of Finance. What followed was a highly eclectic career, enabling her to develop her skills and, above all, to learn more and more. The young chef went on to work at the Intercontinental, then the Bistrot des Halles in Castres, the Grau du Roi and Les Menuires, before taking over as head chef at the Novotel in Nîmes.

Le Comptoir des Artistes is delighted to have her on board, bringing her joie de vivre and talent to the table. "I remember making pasta Milanese with my grandmother. It's one of those old recipes that's been handed down from generation to generation. We'd go out and find wild fennel. We'd prepare the dough, which we'd put through the rolling mill. We cooked the sauce together. That's what I want to share with people. To put a smile on people's faces and help them (re)discover Mediterranean gastronomy."