Restaurant with terrace serving homemade and seasonal cuisine, concocted by the chef Cyril Lapeyre.
Cyril Lapeyre welcomes you to this former olive oil mill. The original millstone has been preserved, as have the exposed stones of the building that once formed the ramparts of the château. Enjoy home-cooked Provencal cuisine: roasted butturnet rouelle with spinach coulis, filet de saint Pierre with bouillabaisse jus and saffron apples, spelt as a rice pudding with seasonal fruit coulis. The restaurant boasts a shaded terrace and an attractive vaulted dining room. The lunchtime menu changes weekly with the seasons.
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