At the foot of Mount Aigoual, this roadside hut with its adorable terrace shaded by a plane tree turns out to be a bona fide oasis of Turkish, Kurdish and Greek flavors. In the kitchen: chef-photographer Gürkan Aslan. In the dining room: Anouck Mangeat (ex-Été en Pente Douce in Paris) keeps things breezy and welcoming. The place pulls off a neat triple act – caterer, restaurant and delicatessen – stocked with fine pantry staples from Greece (Kalios products, among them) and Turkey (cardamom tea, candied chestnuts from Bursa, hand-picked sage and oregano, fig balsamic vinegar, rose pralines). That lunchtime, along with what may well be the best fries in the Hérault valley, dusted with oregano and sweet chili – Gürkan rolled out a parade of delicate mezze: hummus in playful variations (sweetcorn, rose, sun-dried tomato), yogurty haydari, silky eggplant caviar; spiced falafel with a spot-on lemony tahini; zucchini and herb börek; and gözleme flatbreads stuffed with spinach and minced beef. Dessert keeps the cross-cultural dialogue going with airy portakal – the classic yogurt and orange semolina cake – or a one-of-a-kind gingerbread that’s half Cévennes, half Anatolian – found nowhere else! · Megan Linar

FEELING THIRSTY? Lemonaid organic lemonade (€3.80), organic Jade beer (€4.10 for 330 ml), Oze pomegranate juice (€3.50 a glass) and homemade syrups, like a subtle kiwi cordial diluted with water (€2.20).

PRICE: Mains €10.50 to €15.50, daily special €13-15.