An Alter-Native, or another birth, even a rebirth, is how Gilles Goujon views this project in Béziers. In the town where he grew up and studied, the chef of the 3-star Auberge du Vieux Puits that needs no introduction, develops a seafaring, vegetable, sustainable concept that explores new culinary vistas. With vegetables from the aquaponics garden and delicacies drenched in southern sunshine, his executive chef, Quentin Pellestor-Veyrier rustles up generous, straightforward, appetising fare: stuffed tomatoes, goat’s cheese (Carrus farm) and basil pistou; estofinado (fish fritters), trout roe and Caesarean caviar (the fish isn’t killed to remove the eggs), with the backup of the emerging talents of the Goujon brothers, Enzo and Axel. Pleasant alfresco space in fine weather.