LA BASTIDE DU MOULIN À POIVRE
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
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Nous y avons toujours été bien accueillis, et la cuisine de Max, le Chef de l’endroit, est délicieusement jubilatoire : quand avez-vous consommé de la moelle en entrée ? , la réussite de la carte est totale, et le conseil sur les vins est précieux. Bref, c’est délicieux, et l’ambiance se prête aux rencontres d’un soir.
Lydie et Éric
Entry Laughed fit to broke out of fresh foie gras sweet sauce. The first malay, served at the same time as the aperitif (Pastis). Asked to give the heat can take the aperitif without combining Pastis and foie gras… The owner very nicely made us be used again. The sweet sauce was sweet frankly too loud in taste hiding any tasting of the liver. Main courses: Risotto of Scallops saffron sauce. Again, nothing to do with a risotto: Balsamic or Thai rice white standard, too dry, cover three overcooked St Jacques sauce and correct but that would be connected with all but with a risotto. Very pleasant service as much as setting but it has really worried with the chef! That did not even deserve the average. Desolate, it that should be reviewed!