The story
Leclère, at 8 rue André-Michel in Montpellier, is a modern cuisine restaurant that won one Michelin star in 2026 for high quality cooking. The kitchen cooks to what arrives that day, and the menus carry that idea in their name, Arrivage.
Guillaume Leclère leads the kitchen. Le Fooding included the restaurant in its 2026 guide, where the review describes his cooking as a sequence of carefully staged plates. The Montpellier address keeps the menu compact, so each course arrives with a clear idea behind it.
Le Fooding's review describes thin slices of flash-seared cuttlefish with squid ink chips, finished with yogurt and marigold leaves. Other plates include razor clams and thin haricots verts under almond mousse, meagre served with an emulsified fish soup, and beetroot ravioli with onion compote and blood orange glaze. Dessert is a roasted white peach with shiso ice cream and a chocolate constellation.
The dining room is dark and sleek, with stainless steel ceilings and lighting kept low. Lunch runs Thursday to Saturday with a five-course Arrivage at 62 euros. Dinner runs Tuesday to Saturday with a seven-course Arrivage at 92 euros, and a wine pairing comes in three glasses at lunch (35 euros) or four at dinner (45 euros).
Recognition
Details
History
High quality cooking
A dark airlock, a narrow shimmering hallway, stainless steel ceilings, atmospheric lighting… Welcome to the talented Guillaume Leclère’s new spaceship, who turned off the lights at his bistro on Rue de la Valfère in order to provide the people of Montpellier with a gastronomic space odyssey. The food supplies for our mission? Thin slices of flash-seared cuttlefish and cosmic squid ink chips, all topped with yogurt and marigold leaves for lift-off; a really beautiful piece of firm butternut squash, surrounded by porcini mushroom duxelles; razor clams and thinly sliced haricots verts, under a veil of almond mousse, basil crumble and sea water jelly that launched us into orbit; a generous portion of meagre served with a emulsified fish soup and a beetroot ravioli with onion compote and blood orange caramel glaze; and for a gentle landing, a roasted white peach served with shiso ice cream and a chocolate constellation. Houston, send us back up! // Zoé Deray
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