Calice

The story

Calice – Modern Cuisine with a Michelin Star in Béziers

A Restaurant with Roots

Calice opened in Béziers with a clear ambition: to marry gastronomic excellence with the traditional flavours of the region. The team, led by Justine and Stephan, describes their approach as an “engagement profond d’excellence et de raffinement” – a deep commitment to quality and refinement. In March 2024, that commitment was recognised with a first Michelin star, renewed in 2025 and 2026. The restaurant’s name, Calice, echoes the idea of a chalice: a vessel that holds something precious. Here, that something is a modern cuisine that honours the Languedoc terroir.

The Setting

The restaurant sits on boulevard Bertrand-Duguesclin, a ten-minute walk from Béziers’ centre. Passing through a series of arches, guests enter a dining room where every detail has been considered. At the centre hangs a triptych by artist Jean Denant, made from cement and brick pigments – part of a series called “État limite.” The work reflects the duality between construction and deconstruction, a fitting parallel to the kitchen’s creative process.

The Kitchen

The menus change with the seasons, always drawing from local producers. A typical lunch might begin with “Bouquet d’haricots verts” – green beans with ajoblanco, apricot decoction and a prune-kernel emulsion. Then “Pintade fermière” with carrot tatin and poulette sauce, finished with “Fraise en fleur” – strawberry, white chocolate and agastache. For those who prefer a plant-based path, the “Racines” menu offers a vegetable interpretation of Occitanie, in five sequences. The wine pairings – four glasses of 12 cl – are carefully matched to each course.

The Wine Cellar

The cave at Calice holds more than 800 references, ranging from Languedoc-Roussillon to Burgundy. The Michelin guide has recognised it as a “Cave remarquable.” Beyond wine, the team creates ephemeral cocktails and keeps 150 spirits on hand. This attention to the liquid side of the meal is integral to the Calice experience.

Beyond the Table

The experience can extend to the Hôtel Particulier, a boutique hotel in a restored mansion just a minute away. Guests can book a “Séjour gastronomique” that includes a night’s stay, breakfast, a glass of champagne and a full dinner. The hotel maintains the same refined, warm atmosphere – a place where “l’art de vivre et de recevoir ‘comme à la maison’” is cultivated.