A good address proposes a menu of the day in a card which changes every season.
Small and tucked away at the end of a cul-de-sac opposite the bastide town of Gordes, once a stone water reservoir, this is a good place to settle down. Patrice de Rosa, the thirty-something chef, took over the restaurant with his wife a few years ago. We tried it and it's good. Meat and fish specialties: grilled leg of lamb with rosemary jus or filet of sea bream a la plancha. And for dessert, a real fondant with chocolate ganache and crème anglaise, or the chef's own iced nougat. The menu changes seasonally.
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Chris et Val de Hossegor ;-)
Bien sur le menu n'est pas diversifier mais on peux dire que les produits son au top du top et très bien cuisiné ... un régale de l'entrée au dessert de la viande au poisson du cocktail au vin... Un accueil et un service attentionnés à la hauteur de la cuisine ... BRAVO au chef à ses commis ou apprentie et à l'équipe en salle . Les Marseillais qui n'ont pas eu peur du froid ????