LE COMPTOIR D'ENTRECASTEAUX
Bistronomy
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2025
Recommended
2025
The restaurant's chef offers creative, tasty market cuisine using fresh produce and a renewable menu.
A talented young chef officiates here. Raphaël Bossy has worked in the kitchens of the Renaissance in Aix and the Éouvé in Ventabren. He has the talent to concoct creative, tasty bistronomic cuisine using fresh produce from Les Halles. He renews his menu every week, much to the delight of regulars who have made it their cantine. We tried his foie gras, caramelized pork ribs with figs, and scallops with citrus fruit.
Did you know? This review was written by our professional authors.
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