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Inventive and refined cuisine, signed Jean-Sébastien Gentil, in a restaurant with terrace in Puyloubier.
It is hard to believe that in this tiny climbing street, an exceptional restaurant with inventive and refined cuisine is hidden. The chef, Jean-Sébastien Gentil, was trained by the biggest, Michel Sarran and Jacques Décoret, in particular. Creative, he has managed to stand out from this classical education and mixture of sweet and savoury food, noble products and more rustic dishes. His fine market cuisine changes every week. Enjoy this escalope of wild salmon cooked at low temperature on a dauphine potato and marine O-hitashe, this duck leg confit and roasted, vegetables of the mendiant and its duck juice and this choc-o-lait cake praline with salted butter caramel and green tea ice-cream matcha: it is to roll on the ground. the setting, a former sheepfold with exposed beams and old tools on the wall, is rustic and cosy. The dining room is small, we recommend that you book. If you have booked enough in advance, or if you have a lot of chance, you can perhaps have lunch on one of the two tables on the terrace under the trellis.
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Après avoir relever le problème, indifférence total du cuisinier…
Service de cuisine a revoir !
Claude