Les Matelles – 08.06.2026: In the picturesque hinterland of Montpellier, at the foot of the Pic Saint-Loup, two friends have united their culinary passions. Julien Caligo, known for his Michelin-starred restaurant Monique in Calvisson, and Julien Vahl, who runs the restaurant Aronde in Les Matelles, share a deep appreciation for regional products and the art of French cuisine.
Aronde, a former wine cellar, was lovingly renovated by Julien Vahl and his partner Lucie. They have created a place that both preserves the history of the building and offers a modern, inviting atmosphere. The terrace under the shade-giving trees invites guests to linger, while in winter the fireplace provides warmth.
The cuisine at Aronde is a tribute to the region. Julien Vahl and Lucie work closely with local producers to use seasonal and fresh ingredients. The dishes are inspired by their experiences in renowned restaurants such as Mirazur in Menton, where they worked under Mauro Colagreco. These influences blend with the authenticity and generosity of the family kitchen they know from their parents and grandparents.
Julien Caligo, who grew up near Nîmes, has worked in places including Villa René Lalique and Duende. His experiences in these top restaurants have shaped him and helped him develop his own culinary identity. With the opening of Monique in Calvisson in February 2024, he returned to his home region and now dedicates himself to promoting local producers and a cuisine that is both creative and down-to-earth.
The friendship and professional connection between Caligo and Vahl demonstrate the importance of collaboration in gastronomy. Both firmly believe that the quality of ingredients and the appreciation of regional cuisine must be at the center. Their work helps enrich the culinary landscape of the southern French hinterland and offers guests incomparable taste experiences.
While many gastronomy businesses today are strongly influenced by trends and innovations, Caligo and Vahl focus on authenticity and sustainability. They demonstrate that true culinary art arises from the connection of tradition, passion, and respect for regional products. Their commitment to craftsmanship and the culture of enjoyment secures the continuation of regional cuisine and makes it attractive to locals and visitors alike.
Southern French cuisine is experiencing a vibrant renaissance through their initiatives. Not only taste plays a role, but also the history and origin of the ingredients. Caligo and Vahl are also involved in educational projects and events that promote young talents and strengthen appreciation for local gastronomy. Their collaboration is an example of the synergies that arise when passion and skill come together.
Sources
- Grand Pic Saint-Loup Tourism
- Le Point