The story
Augusta operates as a neighborhood bistro in Montpellier, transforming a former retail space into a dedicated dining room. The team brings distinct backgrounds to the project, including Aurélie Malaise, who transitioned from event planning to curate natural wines, alongside managers Lionel Seux and Michaël Charbit. At the stove stands chef Manon Akhrouf, whose training includes stints at La Coquerie in Sète and under Guillaume Leclère. Her approach grounds the menu in practical techniques rather than theatrical presentation.
The kitchen serves small plates that prioritize clean flavor combinations over complexity. Guests frequently order the aniseed hake rillettes accompanied by thinly sliced multigrain bread, or the fried octopus resting on a cumin spiced carrot purée with pickled ribbons. A seasonal dessert often features yellow plums layered over a light basil mousse. These preparations reflect a commitment to fresh ingredients and precise execution.
Narrow walls display dozens of bottles, reinforcing the establishment’s identity as a natural wine haven. The compact layout encourages casual dining while maintaining a polished service standard. This steady quality earned the venue a spot on the 2026 Le Fooding list, recognizing its consistent approach to bistro cuisine. Visitors can also take selected bottles home or enjoy the outdoor seating area during warmer months.
Recognition
Location
