HÔTEL-RESTAURANT LA TREILLE MUSCATE * * *
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Hotel-restaurant with terrace in Cliousclat elaborating a subtle cuisine concocted by the chef with a reasonable price.
Here is a restaurant in the heart of the pottery village. On the terrace beneath the umbrellas or inside under the vaults, in a romantic Provençal décor, you appreciate the subtle cuisine concocted by Chef Eric Richard: half-baked duck foie gras, clementine chutney, snail-snail, flank of soft garlic, rowing röstis, garlic and parsley, veal rostrons at the banyuls, polenta, Chabert pigeon filet and pellet thighs, confess to orange and to finish a cherry crumble, white cheese to the zest of citrus citrus fruit or bread lost to strawberries, fresh mint. Refinement of the floor to ceiling, plates to furniture… for a reasonable price. From the street there is not a small garden where you can enjoy a drink, let alone the lovely rooms - including the elegant African room, with its terrace overlooking the valley. A charming and smart step.
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