Éric and Thomas, who came from the chic restaurants of the Tropez, have decided to return to a simpler vision of cuisine, defending a warm, local bistronomy in a human-scale setting. The experience is a little different from the usual, and you'll find - albeit still at Tropezian prices - a few good regional traditions, such as a fine mushroom tart, hake back with parsley crust, broad beans, peas and shellfish emulsion, veal chop with confit vegetables and Provençal jus, saint-pierre or tarte tropézienne.
Chef
