AUX PLAISIRS GOURMANDS
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The plates offered to take away in trays are the gourmet definition of the Chef's meticulous work. Hot dishes are declined according to the seasons around carefully selected fresh products. Local recipes and Provençal dishes are prepared on site in the kitchen open to the shop area. Every day of the week, there is a traditional hot dish (paella on Tuesday, garlic on Friday, beef stew on Saturday, couscous on Sunday...) and a variety of 5 to 7 recipes. Appetizers and desserts are made on demand and any menu order for groups is personalised and carefully studied. An address that favours exchange and meeting.
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