How does he manage to be so lively, so enthusiastic, so easy to talk to at every table? You're blown away by the performance of Nicolas Rebrond, aka Nico, and you come back six months later, and he's the same, smiling, making every guest feel at ease, explaining everything: the food, the wine, the history of the house with Audrey, and all the village partners who are friends, the cheese maker Spedo, Francesco who makes the pasta... It's impossible not to feel like a family in the middle of this room that's always full, tasting the slate that's always full of good ideas: we share the mayo guacamole acras, then follow with hake pavé with spicy grenailles and butternut, gnocchi with Var truffles or guinea fowl supreme with foie gras sauce, before the generous and gourmet panettone with French toast and salted butter caramel sauce. The cellar, too, is dedicated to the region, allowing you to discover many of the surrounding estates.
