As someone said "there's always a moment when everything can be saved". After a few trip-ups, the "Sainte Marguerite" is back. It lies not far from the Cap Brun and is just a solid pine cone throw away from the delicious San-Peyre cove. A serious (very) team has brought its will to do battle. This is how I solemnly declare without any holding back that this is one of the most serious tables in the area! May I add that if someone tries to drag you there to whet your taste buds, don't resist! Stéphane Rossi is the discreet manager, his daughter Fanny and her partner Nicolas Ginon are aces in the dining room. There's also a young Catalonian chef who passed through Montpellier. He brings freshness and spontaneity to the dishes. There are fresh seasonal products on all floors and his art for preparation is full of finesse. It shows soberly. Mauricette and I slip serenely into the 19 € formula. We order as you would buy the bread without a doubt about the standard: but that was before. She starts off with "mozarella di buffala au pesto, tartare de tomate". The title rings in her as if provoking her. She's used to floury winter tomatoes and cardboard cheese.

Her it is straight to the point and tasty, well prepared. 15,5/20. She continues happily with "magret de canard grillé à la plancha, jus de viande aux abricots confits et piques de pomme de terre grenaille" (duck breast cooked on a plancha, gravy with crystallised apricots and potatoes). It is a rustic Sunday dish without any fuss. The lady with the green hat hands out a second 15,5/20. And yet another, but I ate it: "crème brûlée de foie gras et sa douceur de Granny Smith"! It is very light and spectacularly presented, saying more would penalise your own pleasure! Shh! 15,5/20. My main course and end (sniff), "paveé de cabillaud saisi au chorizo et son écrasé de pommes de terre" (cod steak with chorizo, mashed potatoes). It is round and serious with fresh vegetables: broad beans, asparagus, small courgette... Whilst I'm talking to you, Mauricette is still regretting that she didn't have dessert. The attendance is straightforward, professional and light. All of the products come from the market and pass through a clever chef's hands. An ambition for quality can be felt all round. Ahhhh but have I been touched?