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Claire and Christophe Armani have made their class in a Relais and Châteaux, which also explains the well-being that we feel here, the search for originality in decoration, inventive propositions. The large South-facing dishes are carefully worked out for concise and clear formulas. The proposal of the day at 11 € (entrance and flat or flat and dessert) is structured around two choices: meat or fish, vegetables… Here, the ingredient is king and season: penne smoked salmon sauce and shrimp or steak steak with pan with pan of bean beans. The grilled is served with mashed mashed potatoes, the sea wolf is grilled on a fennel tan, the pumpkin squash with éclats châtaignes is accompanied by crisp. On the map, ravioles de Dauphiné, cream of white cocos to bacon cubes, net of pan-fried turbot and crushed tomatoes and red rice from Camargue. Home-made desserts also mark spirits, such as that based on chocolate and its variation of liquorice, icing of ice with almond milk.
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Tout est fait maison.
Un régal !
Tout y est : accueil et service chaleureux, plaisir des papilles aux saveurs de Provence, ...
Le pavé de lotte et sa marmitte au safran : mmmmm...