Le Chabanais

The story

Le Chabanais in Nîmes Brings Thoughtful Small Plates and Regional French Cooking

The Kitchen and Its Creators

Mina Fouquet and Manu Avesque steer the daily rhythm at Le Chabanais in Nîmes. Their straightforward approach to small plates and regional French cooking draws from Fouquet’s banking discipline and Avesque’s training under Christian Constant. The team treats every dish as an opportunity to balance technique with honest ingredients. Fresh produce arrives daily, allowing the kitchen to adjust preparations based on what the market offers.

Shared Courses and Local Techniques

The menu focuses on unfussy plates designed for conversation rather than rigid pacing. Guests often begin with mullet sashimi dressed in a sharp xipister sauce of garlic, vinegar, and piment d’Espelette. Heavier options feature Morteau sausage on a lentil salad with pickled onions, plus a half pie layered with potatoes, melted cheddar, and a rich jus de viande. Pata negra pork cheeks appear in a smooth corn cream with feta and pickled cherries. This steady output earned the venue a spot on the Le Fooding list for 2026.

The Cellar Space and Terrace

Diners settle beneath teal arches that define the main cave à manger area. The low ceilings and exposed brick work create an intimate backdrop for extended meals. Outside tables extend the dining floor when the Provençal sun warms the street. A simple chocolate lava cake paired with mint ice cream usually rounds out the service.