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In this family building, transformed into an inn since 1853, everything is conducive to relaxation. You will be welcomed in one of the three warm rooms, equipped with beautiful beams and a fireplace in winter. Robert Michel, chef, elaborates a traditional French and contemporary cuisine on a classic basis, made with beautiful products. At noon on weekdays, a formula with a dish and a gourmet coffee, a market menu, then other menus are available in two or three course versions, a tasting menu is served for the whole table, and a menu is dedicated to truffles from the Alpes-de-Haute-Provence. Enjoy, for example, mussel soup with saffron from Provenchère, or chicken terrine with foie gras and its condiments, then the fine calf sweetbread tart with its mushroom duxelle, a port juice, or hot oysters with a light champagne cream, then the refined cheeses and delicacies of the moment. Nice wine list. In the dining room, Michelle, his wife, is taking care of herself. Take advantage of the sunny days to have lunch on the terrace, surrounded by 2 hectares of trees and flowers, a pond and swings for children.
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