Cécibon

83150 BANDOL
Selected
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Cooking
Mediterranean | Traditional
Style
Bistro/Brasserie | Casual | With friends

Gault&Millau's review

Selected A new place in the heart of Bandol, cool and modern. Chef Cécilien Marongui has worked with Arnaud Donckele and Yannick Alléno. His menu features modernized Provencal dishes: cade toulonnaise, pea fricassee with marjoram, cream infused with ewe's milk cheese, sage-scented potato risotto, crispy guanciale, shredded leg of lamb and eggplant cannelloni, pistachio entremet, orange zest sablé. For the moment, the good intentions are there, not quite achieved, with minimal portions, but the margin for progress is there.
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