L'ORMEAU
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Sainte-Maxime address with terrace serving bistronomic, seasonal and market cuisine, fish and meat.
Since 1991, the chef has been offering bistronomic cuisine based on the seasons and the market, with a short menu and well prepared dishes: mussels stuffed with aniseed and 51, roasted half a camembert and its redcurrant jelly, sea bream ceviche with coconut milk, lime, cucumber, tomato and coriander, or daily suggestions such as half-cooked tuna with satay sauce, fragrant rice, roasted sweet potato with Chinese cabbage and ginger. As for the desserts, you won't be disappointed: lemon almond basil crumble... all served with a smile.
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