Results Restaurant Moissac-Bellevue

LA BASTIDE DU CALALOU

Restaurants €€€
4.5/5
53 review

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Carte de l'emplacement de l'établissement
RD9, Route de Baudinard, 83630Moissac-Bellevue, France
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2024
Recommended
2024

Gastronomic restaurant with terrace in Moissac-Bellevue offering fine Provencal cuisine with fresh produce

At the Bastide du Calalou restaurant, you'll enjoy fine local Provencal cuisine, prepared with fresh produce by new chef Patrick Rivière. Meals are served in the large, chic dining room with its sumptuous, modern fireplace, or on the pleasant outdoor terrace in summer. Try, for example, the perfect egg, parsnip purée and foie gras nuggets, or the pan-fried scallops with Gremolata crust, celery mousseline and ginger. A feast for the senses, with an emphasis on short-distance produce.

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Members' reviews on LA BASTIDE DU CALALOU

4.5/5
53 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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rayo
Visited in may 2015
Value for money
Location
Cleanliness
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Excellent hotel et restaurant
Il est agréable de déjeuner en face de la piscine
Les repas sont très fins , un chef de qualité
Situé dans un petit village au calme, donc lieu très paisible et sympathiqu
The Country House is located in a peaceful and warm place. The setting is ideal to spend a good stay with prime, swimming pool and tennis court available! The only downside, meals at...
June 19th meal in the evening (16 with table): the head waiter tent, reaching that point, surround a service oafish lovers: no order in the people served, passage in front of a guest to be served about it another, but beware of water second services, wine, and bread, particular requests guests not taken into account spontaneously (for example: fruit dessert was not suitable for our niece: it was necessary that it claims several times to obtain a replacement, while you had affirmed, at the beginning of the service, have taken its demand for consideration) etc. Tasteless and not very abundant entry: tiny filled peppers roll of an insignificant cheese pasta, the "cake" that accompanied, archi- hard and coarse; pleasant duck breast, but little furnished dishes (half of risotto as a complete any filling polenta), and santiago without taste and too cooked (mall defrosted?); cheese (source difficult to know) tasteless, without any character; fruit skewers very far from being ripe (heart of pineapple not abolished archi- harsh, strawberries without colour nor flavour, spongy contact) sabayon that accompanied it resembled an old missed sauce, full of lumps and ventilated...- the cocktail according to meal Saturday evening: mojito feeling exclusively Bacardi; the floating remains hardened on the surface did not have any more any enjoy fresh mint lime or.- breakfast June 20th: around 7:30, scrambled eggs and sausages solidified by the cold, warm bacon; the rest fortunately abundant, was varied, and pleasant.

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