The story
Bravo Babette in Montpellier operates as a dedicated sandwich workshop where flavor takes center stage. Brothers Hadrien and Corentin Alaoui launched this project after honing their skills at local kitchens, bringing in Claudia from Puglia to lead the preparation. Their collaborative model recently earned a spot on the Le Fooding list for 2026, reflecting how consistently they execute complex flavor combinations. This structure keeps the kitchen moving quickly while maintaining a focus on fresh components.
The menu centers on substantial sandwich builds prepared right at the counter. The Domi features crispy panko chicken layered with pickled red cabbage, makrut lime mayonnaise, and tonkatsu sauce on a soft brioche roll. Guests often order the Bravo, which piles smoked pastrami alongside tangy coleslaw and house pickles. A vegetarian alternative called Sabih offers roasted eggplant, cumin-spiced chickpeas, and tahini dressing wrapped in pita bread.
Located just steps from Place de la Canourgue, the venue encourages both quick service and lingering meals. Patrons gather around the wooden counter or claim seats at outdoor tables when the weather permits. Monthly vinyl events transform the afternoon quiet into a relaxed listening session paired with excellent sandwiches and cold drinks. The straightforward layout supports families and solo diners alike while keeping the focus firmly on the food.
Recognition
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