Reflet d'Obione, gourmet restaurant in Hérault
The philosophy of the Michelin-starred restaurant Reflet d'Obione: cooking with a conscience
The restaurant Reflet d'Obione adopts an environmentally responsible approach and aims to highlight the local region that it is a part of.
This is why it promotes short supply chains and puts the spotlight on local producers and artisans.
No ingredients arrive already processed; everything is prepared and crafted in the kitchen by the Chef’s team.
From the crockery to the timbers, the interior has been made to measure by local artisans. It is the fruit of careful consideration and a close partnership with nature, the local region and the living world.
The Chef Laurent CHERCHI: a wealth of experience
A trained chef and pastry cook, Laurent CHERCHI learned his trade during his travels, working alongside renowned chefs in Michelin-starred gastronomic restaurants.
Among other establishments, he worked at Le Chalet de la Forêt** (Belgium) with Pascal Devalkenner, as a pastry cook, in the kitchens of Vue de Monde (Australia) and at Lasserre** (France), with Christophe Moret, as a sauce chef.
Based on this wealth of experience and driven by the high ethical standards that have grown into his signature “cuisine de conscience” (cooking with a conscience), in 2018, along with his spouse Adèle Escafit, he created and launched Reflet d'Obione in Écusson, the old town of Montpellier.
Their excellent restaurant has already earned a red and green Star in the Michelin Guide, as well as the Gault&Millau Young Talents award. It attracts both lovers of fine dining and gourmets looking for ethical culinary experiences.
The story behind the name
Laurent CHERCHI and Adèle Escafit proudly express their relationship with nature through their restaurant. In French, its name comes from the edible plant ‘obione’ (‘sea purslane’ in English), a shrub that grows from around 30 to 60 cm in height, with small leaves that have silvery green reflections.
The sea purslane is found in estuaries and salt marshes, where it grows alongside other edible plants like glasswort, rock samphire and sea aster.
Its leaves have a crunchy texture and a pleasant salty flavour.
“I wanted our restaurant to be a reflection of the local region it is part of, with an approach to gastronomy that provides healthy nourishment.”
Laurent Cherchi
