A reward for the Rural Luxuray:
Côté Mas
Awarded a Bib Gourmand in the Michelin Guide
Thirteen years after opening, Côté Mas, nestled at the heart of Château Paul Mas in Montagnac, has been honoured by the MICHELIN Guide 2025, receiving a Bib Gourmand — a distinction created in 1997 to reward restaurants offering exceptional value, with complete meals at moderate prices.
Coveted by chefs everywhere, this award recognises places where good food is prepared with honesty and care.
Côté Mas joins the ten new Occitanie restaurants distinguished this year, a region celebrated by the Michelin Guide for its vibrant culinary energy.
A well-deserved recognition for this emblematic address of Rural Luxury, dear to Jean-Claude Mas, and for the work of chef Julien Gonzales, who has led the kitchens since 2018
“Winning the Bib was a wonderful surprise. We weren’t necessarily chasing it, but it proves that we’re on the right path. It reflects our vision of gastronomy: beautiful seasonal products, simple dishes, and a lot of love,” says Julien Gonzales.
A Wine Estate Turned Exceptional Dining Destination
Located in the heart of a 150-hectare wine estate, surrounded by vines, garrigue, olive trees, and truffle oaks, Côté Mas has become a place where gastronomy naturally converses with wine.
Since 2012, this panoramic restaurant overlooking the vineyards, the Cévennes, and the Thau Lagoon has embodied a truly Languedoc art de vivre.
“I’m extremely proud of the team,” rejoices Jean-Claude Mas, “especially because this award symbolises, for me, Rural Luxury in gastronomy. Now, when will there be a Bib Gourmand for wines?”
A Sincere, Terroir-Driven Cuisine
At just 32 years old, Julien Gonzales represents the new generation of southern chefs. His cuisine is straightforward and grounded, guided by a strong commitment to local sourcing, celebrating the estate’s organic vegetable garden, beehives, and olive groves.
“Our dishes are made with seasonal ingredients from local producers. We use our own harvests to craft distinctive, accessible creations that harmonise naturally with our olive oils and wines,” he explains
The wine list naturally features Château Paul Mas (AOP Languedoc and AOP Grés de Montpellier), along with around fifty cuvées from the estate’s 17 other domaines, including Limoux, Corbières, Côtes du Roussillon, Minervois, Terrasses du Larzac, and Pézenas.
Rural Luxury: A Signature Art of Living
Beyond the plate, Jean-Claude Mas envisioned Côté Mas as a place of emotion and elegance, where every detail celebrates artisanal savoir-faire: Le Jacquard Français linens, Riedel glassware, Haviland plates, Christofle cutlery, Arita porcelain, Murano chandeliers, Serge Ivorra furniture, traditional floors by David Dalichoux, artworks by C.H.A.P. and Flipo, and collaborations with Ateliers d’Art de France.
“Rural Luxury is about a cuisine that sparks genuine emotion, in an environment that extends it while remaining accessible.” sums up Jean-Claude Mas.
Olive Oil from the Moulin des Tannes Mill at Côté Mas
Like wine, olive oil reveals a true spectrum of aromas and textures. At Domaines Paul Mas, each olive variety is carefully selected to express the richness and finesse of our terroir.
Produced exclusively from our Languedoc-Roussillon olive groves, our extra virgin olive oils embody the perfect alliance between tradition and nature. Cold-pressed to preserve their freshness, they reveal a unique aromatic intensity, with notes ranging from herbal and floral to delicately peppery, depending on the harvest.
Each dish at the restaurant is carefully paired with an olive oil, where every drop reveals the essence of the South, the passion of the land, and the art of taste.
An Exceptional Wine Tourism Destination
Surrounding the restaurant, Côté Mas offers a complete wine tourism experience: the Château Paul Mas stables, a tasting cellar, La Maison de Nicole (guesthouse and pool), an olive mill, artisan workshops, musical and cultural events, and, of course, vineyard and biodiversity tours.
As Jean-Claude Mas likes to remind us:
“Wine is not a product; it’s an experience lived through all five senses.”
