The story
Faim operates as a modern bistro in Montpellier under chef Anthony Calbo, who previously worked at Candide in Paris. He shares the kitchen with sous-chef Enzo Foures while Florian Colin manages the dining room and Jonathan Ouanounou curates the wine list. The trio recently earned a spot on the 2026 Le Fooding guide for their focused approach to seasonal ingredients and straightforward execution. Their menu leans heavily into cross-cultural references and playful techniques rather than rigid tradition.
Guests typically order several small dishes meant for the table, starting with a César egg or a bánh mì inspired salad. The Gilda pinxto arrives dressed with anchovy and squid ink butter alongside a slice of dried pork liver sausage from Ferme de Mayrinhac. The pasta Poulette serves as the standout entrée, combining Paternosti Lisci noodles with a savory reduction glaze and crisp chicken skin crumbs. Diners can also request the same composition folded into a sandwich before finishing with either the Noir de neige chocolate pudding or a buckwheat sprinkled rice pudding.
The dining space sits just steps from Place Sainte-Anne beneath original medieval arches that anchor the room’s historic character. A long counter made of corrugated metal and fiber runs through the center, surrounded by carefully placed vintage objects and personal keepsakes. Soft LED strips trace the ceiling contours, casting a warm glow over the mismatched seating arrangements. This blend of old architecture and contemporary styling creates an intimate setting where the relaxed pace of a neighborhood bistro shines through.
Recognition
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