A restaurant with a warm welcome offering refined local cuisine inspired by the cuisines of other countries
This couple of travellers decided to put down their suitcase in the former commandery of the Templars. With many years of experience in the restaurant business, Chef Luc Baille offers a refined, local cuisine inspired by cuisines from elsewhere, but not only... He works with rabassiers, and when in season he adds local truffles to his menus. The Petit Futé tested the first course: the pressed poultry with tandoori massala, texture of pumpkin - skimmed fresh herbs and pumpkin pickles. What more can we say, a magical moment. A very warm welcome.
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Members' reviews on O' RABASSE
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Le chef a réussis à me faire manger quelque chose que je n'aurais jamais mangé. L'ensemble du repas était vraiment très bon pleins de goût et de saveurs. Le personnel y est aussi très agréable. Je recommande vivement sans hésiter.