After making a success of it at some quality Provençal establishments, Bruno Gazagnaire opened this restaurant with his wife, herself a pastry chef. Stuffed courgette flowers and Arborio risotto with seasonal mushrooms etc. The menu delicately taps into the codes of gastronomy today.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights