Grills in the brazier, vegetable paella and concerts in the olive grove: the summer festivities are back at the Domaine de l’Oulivie in Combaillaux

Summer cuisine enjoyed in the magnificent landscape of the olive grove. DR – JORDAN COLIN

Large tables have been set up in the middle of the olive grove. – F.A.

The estate’s olive purees and fries cooked in olive oil. – F.A.

New this year, a vegetable paella prepared in front of the public. – F.A.

The meats, from Aveyron and the Basque Country, are cooked on a huge brazier. – F.A.

Au bar, une carte de cocktails relevés d’une pointe d’huile d’olive, mais aussi des bières et vins locaux. – F. A.

Large tables among the olive trees, a rooftop with a panoramic view, more intimate spaces: the summer restaurant of the Domaine de l’Oulivie is back in service with a tasty menu and a musical program throughout the season.

The view of the olive grove at sunset is always enchanting. A short distance north of Montpellier, the summer restaurant at Domaine de l’Oulivie, in Combaillaux, is back until September with its beautiful evenings around tasty specialties. Its grilled meats on a huge brazier, its fries in olive oil served at will, its original cocktails enhanced with a touch of olive oil and new this year, a vegetable paella cooked over an olive wood fire, under the eyes of the public.

A pontoon terrace overlooking the olive grove

Like every year, the Vialla family, at the helm of this olive farm with nearly 10,000 trees, has made improvements to its outdoor dining area: large tables to share have been added. nbsp;deployed among the trees, in the axis of the stage where groups from the region come to perform several times a week, from Wednesday to Saturday: jazz, blues, pop, French song. A little further away, a pontoon terrace overlooking the olive grove, for a more intimate space for groups. Unless you opt for the panoramic rooftop or the "friends cabin."

Vegetable paella

At Oulivie, everyone composes and paces their meal in a friendly atmosphere, going to meet the team, from the brazier to the fries shack via the cocktail bar. To start, olives, olive purees and toast with olive oil from the estate. Then, kintoa pork from the Basque Country or beef from Aveyron, accompanied by beautifully colored vegetable paella (cherry tomatoes, zucchini, peppers, onions). As a vegetarian option, an eggplant crumble with Roquefort cream from the Old Shepherd.

For dessert, Oulivie suggests discovering Combaillaux-Combaillaux, a Paris-Brest revisited in a very local way! In this crunchy cookie-style biscuit, with olive oil, topped with a creamy vinegar jam, all the ingredients come from the village.

Domaine de l’Oulivie, Mas de Fourques, in Combaillaux. Wednesday to Saturday, 7 p.m. to 11 p.m. Single menu at 35 € (children aged 3 to 10: 17.50 euros). Reservation required on www.oulivie.com. Such. 04 67 67 07 80.