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A restaurant that used to offer local and seasonal products concocted by Frédéric Maillaud.
Frédéric Maillaud cooks with local and seasonal products under this brand once held by Richard Bagnol, the president of Disciples Escoffier! To give you an idea, here are a few dishes gleaned from the menu: Conchiglioni stuffed with prawns and small vegetables; spinach and shellfish bisque, Crépinette of beef tail, Paleron cooked low temperature and fried foie gras fried daube juice yum... If you are in a hurry during the week at noon, the lunch package is made for you at a low price. It is Florence, Frederic's wife, who welcomes you and advises you on the wine list.
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Les plats sont toujours aussi bons ( de la vraie cuisine , tout est parfait. )
Claude et Colette de Bédoin qui se sont régalés.