Bistronomic cuisine at the Esprit des Romarins, using local and seasonal products in Gordes.
The team that won the Staub-Lebey Prize for Best Parisian Bistro in 2012 offers good traditional dishes in jars. Fresh products, roasted or simmered, that the chef leaves natural, without fat. Tasty recipes such as the lamb sauté with beer and honey or the gnocchetti with Beaufort cheese and raw ham. The homemade terrines are also worth the detour with delicious combinations: wild boar with rosemary, pheasant with chanterelles, venison with Nyons olives or rabbit with thyme. Healthy and original dishes to delight your taste buds!
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