ANGELINA
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Resto opened 6 months before the covid offering Provencal specialties, lamb feet and parcels in the Marseilles recipe
We fell in love with this restaurant, which opened some 4 years ago. Chef Laetitia delights us with her Provencal specialties, such as lamb feet and parcels in the purest Marseillaise recipe! We also sampled a particularly delicious squid daube. In winter, you can find the traditional dishes in sauce, beef tongue or daube, and in summer, of course, pistou soup! And let's not forget the homemade desserts, from crème brûlée to calisson and chocolate fondant... Cédric, Madame's husband, is at the helm, always friendly and efficient. In short, an address to return to, with renewed pleasure!
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