Right where the Cat haberdashery stood, old institution of the Noailles district, you will now find a modern local bistro with a terrace in the shade of some olive trees. No more ribbons, buttons and balls of wool, only the name lasted as a tribute to the past. The atmosphere remains industrial with exposed concrete walls, a long chestnut counter and an aqua-tiled cuisine.
Three friends run the place, including English chef Harry Cummins. La Mercerie highlights regional farming through creative cooking that changes on a daily basis. For instance, you may be lucky to try the hake served with turnips in XO sauce (basic condiment for seafood in Hong Kong) or the spare ribs with spelt, cabbage and burnt orange. The chef puts an emphasis on sourcing most of the products used. For those he cannot do so, he even decided to produce them himself, like bread and vinegars. This committed stance is also shared by Laura Vidal, awarded best Sommelier in 2020 by the Gault et Millau Guide. She arranged La Mercerie's wine list with wine makers who are also environmentally-inclined.
9 cours Saint-Louis
+33 (0)4 91 06 18 44
Menu: from 25 EUR