Enjoying a meal at the Pt'tit mercier, in Saint-Siffret

LET'S HAVE A BIT

Le pt'it Mercier, a reference to the chef's nickname when he was a child, is a project that has matured and benefited from the lease on the previous establishment. In the end, the creation of Pt'it Mercier became an obvious choice for the young restaurateur, who is continuing the family line in the world of business.

A warm and friendly address

Trained at the Technical hight school Marie Curie in Saint-Jean-du-Gard and at the CCI Vaucluse - Provence in the catering section, Hugo Mercier worked on his skills under the guidance of Michelin-starred chefs such as Christophe Ducros of La Maison d'Uzès and Christophe Bacquié and Fabien Ferré of La Table du Castellet.

Today, Hugo Mercier has successfully created a warm and inviting place to eat, with a capacity for 30 to 35 diners, even up to 40 if you include the outdoor terrace.

A warm and friendly cuisine

With a focus on Mediterranean cuisine and seasonal, largely local produce, the chef invites guests to enjoy a delightful combination of tastes, working with produce according to season and availability, assisted by a commis brigade.

Sometimes playing with a few aromatic touches such as verbena, rosemary or basil, the chef is occasionally seduced by the unique fragrance of ginger, one of the rare spices that he uses sparingly to add that little je ne sais quoi to the dish. Intriguing at first, these delicate flavours combine perfectly... A must try!

Carefully selected French meats such as this low-temperature duck with cream of corn and quince marinated for 24 hours, fish from the Sète coast for this delicious fish tartare with chanterelles and watercress... all served in the dining room by a waiter and a commis, supported by one or two extras in high season, particularly for the popular Sunday barbecues in summer.

Here, hospitality goes hand in hand with conviviality, and you can feel it.

A just balance with delicacy

Always generous with sauces and juices, this is also the secret of Hugo's cooking, which puts forward two key words, balance and delicacy, a subtle reminder of the teachings of the Maison d'Uzès and La Table du Castellet. The fruit is also combined and reinvented, from starter to dessert. There's no denying that we love the fruity side, with just the right amount of sweetness and even acidity.

And to share his taste for good things, Hugo Mercier is taking part in the 31st edition of Miam, the Salon de la gastronomie & produits du terroir d'Alès: a demonstration that promises to delight our taste buds, as well as his festive menus for New Year's Eve on 30 December, not to mention Valentine's Day and Easter. So many opportunities to play with ingredients and concoct colourful, delicious recipes that please the eye and the palate.

Many thanks to Hugo Mercier for his contribution to this article.
The right address: Route de Bagnols, Saint-Siffret (right next to Le Centaure horse riding club). Tel: 04 34 04 90 91. Open Thursday to Sunday, 12pm to 2pm and 7pm to 9pm. Follow @Le pt'it Mercier on Instagram.