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A Mediterranean cuisine inspired by seasonal and local products in La Roque-d'Anthéron.
Émeric Corbon settled in after having worked for Édouard Loubet and Michel Kayser. His Mediterranean cuisine is inspired by seasonal and local products. Stuffed zucchini flowers in the summer, terrines and pâté en croûte in the fall, game in the winter and fish all year round. Émeric trained in pastry making with Jean Christophe Vitte in Sorgues: for dessert he will delight you with a vanilla coconut milk bavarois with red fruits, a rice pudding with spiced caramel or a Black Forest. Nice wine list. Nice little flowery terrace to sit on.
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Le cadre est agréable et l'équipe est très aimable.
Des plats très goûteux, saveurs subtiles, belle présentation et portions idéales. Le menu était alléchant mais le résultat bien au dessus de nos attentes. Excellent rapport qualité prix! Jeune chef avenant, service aimable et efficace … à suivre!