Club Casse Croûte runs from breakfast to dinner: speciality coffee in the morning, a daily lunch and its signature grilled cheese with Laguiole, sharing plates and natural wines in the evening. Nicolas built it as a piece of his Aubrac in the middle of Montpellier, with chef Céline Serrano in the kitchen, raw-milk cheeses, Aubrac beef and trout, a third of the wines from the Aveyron. Wood, stone, soft light, a stone-cut wine bar. The tiny terrace on a quiet street makes you feel more in a village than in the city centre, close enough that conversations start on their own.