The daily menu at CÃ´tÃ© Mas is short, seasonal and mostly locally sourced. San Miguel cured ham is sliced to order on an antique slicing machine; Aveyron beef and lamb are cooked Mediterranean-style and served with garden vegetables; desserts, such as Ile Flottante, are all contemporary takes on French classics. The surprise comes in the subtle use of Asian ingredients, such as in tuna tataki, marinated with garden herbs and served with black radish, wasabi spaghetti, soy jelly and yuzu. The reasoning becomes clear as soon as you notice TaÃ¯chi Megurikami leading the kitchen. A Japanese chef at the helm has long been part of proprietor Jean-Claude Masâ€™ plan. â€œThey will take something as inspiration and make it better,â€ he says. â€œThey will create something sublime.â€ Like spheres of duck foie gras with very three distinct flavors: soy sauce, honey, and red mulled wine. Then again such anÂ unorthodox approach to French cooking is in keeping with Mas’ attitude towards making wine, full of the spicy, new world aromas and flavors of the Languedoc.