LE 7E
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A Provencal country house with a terrace offering refined and creative local cuisine.
We appreciate the framework: a beautiful Provencal farmhouse and a nice terrace. The map changes twice a year and offers a refined and creative local cuisine signed by Sébastien Jouberjean. Some examples: the chef's beef tartar and his home fries, battered sauce sauce sauce and his potato flower, the royal bream parmentier and his virgin Provençal oil, the almond hazelnuts to the bones of the south, and the melting of lobster sauce homardine on its julienne of vegetables. In dessert, after the olive oil cabecou, Smart recommends the pineapple carpaccio at the Beaume in Venice, a marvel or the profiteroles of homemade chocolate. Attentive service. A friendly atmosphere. What to spend a good time.
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