LE GRAIN DE SEL
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Julien and Laure concoct lovely Provençal bistro recipes with a Mediterranean twist in Ansouis.
Julien is a pastry chef and Laure is a cook. They both worked in beautiful houses, and the desire to create their own restaurant became a reality with the closure of Les Moissines, from which they took over the premises. They concoct with four hands beautiful Provencal bistro recipes with Mediterranean notes. As a dessert, pastry maker's desserts are inevitably, vanilla mascarpone cream and Breton shortbread confit with strawberries and hazelnut and caramel macaroon with fleur de sel. They get their supplies of fruit, vegetables and cheese from local producers.
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Service attentionné et souriant.
Par contre, je n'ai pas aimé le principe de la formule unique à 38€, constituée de plats sans âme (une truffe sans aucun goût,...) et quelque peu chiches : 2 huîtres en guise de plat, une tranche de saucisson italien pour 2, ...