Clovis

06140 TOURRETTES-SUR-LOUP

13.5/20
Chef's Restaurant

4 PHOTOS

Chef Julien Bousseau

Cooking French | Local | Traditional

Services Terrace

Price Indicative price per person (excl. drinks)

47€ à 89€

Gault&Millau's review

13.5/20

Chef's Restaurant In the shelter of the old stones, in the main street of the medieval village of Tourrettes-sur-Loup, famous for its violets, chef Julien Bousseau has been distilling bistro-style cuisine that awakens the senses for over fifteen years. The menu, featuring local produce, changes every ten days according to a playful concept: work a vegetable, fish or meat into the starter and main course, so that you can create your 3-course €59 menu in the freest of ways. And, for gourmets, a cheese prepared as a main course is added as a fourth course to the €68 menu. At first, the cold soup of cod demi-sel, oysters in jelly and caviar crème montée is intriguing, but on tasting, it's convincingly right, with iodine full of taste buds. Almond-crusted dolphinfish with roasted apricots in olive oil and rosemary and a frothy almond milk emulsion is a cooking lesson. The giboulée of cherries flambéed in kirsch, which falls like a shower onto the plate with a cookie and pistachios with praline, and the homemade milk ice cream make you happy to eat fruit (five a day, it seems). In the cellar, the 230 or so references leave out neither the small producers nor the big names and, since this summer, the new wine bar run by Leah, the chef's wife, on the village square is the place to go for a gourmet aperitif. Service is as friendly as it is precise.