In one of France's most beautiful villages, the hotel-restaurant is well positioned to offer an authentic Provencal experience. In this charmingly local setting, chef Laurent Barré produces French and Provençal classics that live up to the hype: conchiglioni with crayfish cream and shavings of grana padano, pan-fried cod steak with paella-style rice, rabbit leg confit with olive oil and thyme, creamy polenta and thyme jus, and a revisited lemon tart. Good service.
Laurent Barré Chef
