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Room with a shaded terrace where you can enjoy home-made dishes with local flavours, seasonal and made with fresh products.
Whether it is on the shaded terrace or in the attractive arched room where the flames of the impressive fireplace crackle, the Countryhouse of Moulin à Poivre completely deserves that we sit at a table there. The chef, Max André Kadaoui, joins in the approach of the "slow food" and this restaurant is a member of the "Cooking Academy of Grand Sud" from which the quality charter requires to propose recipes that favour the identity, the taste of the region, the authenticity, and old or revisited recipes. Thus the menu allows to taste regional dishes, according to the season, of the locality and concocted according to the desires of the chef and of which we do not get bored, as he cooks with quality and flavours: duck breast tournedos Rossini way, pike quenelle with lobster bisque in medallion, trilogy of semi-cooked of fish tartars, freshly fried foie gras cutlet with fig cream... Only fresh products, home-made, cut daily. Especially do not miss the fabulous desserts. In these gastronomic festivities, there is also an attentive welcome and the smile of Valérie, Madam inside, and affordable rates: all these will fill your taste buds and your desire of a well-balanced food. This family establishment that exists for more than 15 years, is a guarantee of quality!
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Members' reviews on LA BASTIDE DU MOULIN À POIVRE
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Je souhaite vous répondre. Il n y a aucun acharnement c est ma fille dont c était l Anniversaire qui a mis son propre avis sur trip advisor. Quand à son sourire il n a peut être pas était très présent au vu de l attente mais celui du chef était carrément inexistant. Quand au plat de qualité merci pour le cours et nous savons que nous n avons pas eu de chance sur ce morceau et vous remercions d avoir resservir une autre viande. mais même si elle était très bonne il n y avait plus la sauce ni garniture.. bref un petit geste aurait été apprécié un peu d humilité et de sourire aussi.