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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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Members' reviews on LES SARMENTS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Dîner avec des amis dont 1 chef de cuisine : nos assiettes furent rendues vides !
Un régal de subtilité et de finesse
Cadre chaleureux .
Un souvenir qui laisse des frissons de plaisir !
Merci pour ce partage de saveurs.
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Nous avons adoré de l entrée au dessert. Le chef fait tout jusqu'au pain. Excellent normal ses maîtres sont Mr Daguin et Saran entre autre.
Et pour terminer allez déguster la farigoule sous le figuier, que du bonheur.