Restaurant combining terroir and gastronomy, offering local and seasonal products prepared by chef Julien Dubroc
In the heart of Pic Saint-Loup, this restaurant combines terroir and gastronomy. Bistro, gourmet restaurant, wine cellar, delicatessen and even tea room, this unique place is a temple for epicureans. Chef Julien Dubroc magnifies local, seasonal produce. His menu includes foie gras, which he is particularly fond of, but above all dishes with a Mediterranean accent, with brazier and spit-roasted recipes in summer. As for the wine, you can select it yourself from the cellar of Laetitia Masson, a winemaker in Argelliers.
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