It's one of the most beautiful houses in the village, a Relais & Châteaux nestled in a splendid mas renovated in 2021, where modern comfort blends with a resolutely Provencal atmosphere. On the kitchen side, chef Rodolphe Loury has imagined a very plant-based plate, focusing on the freshness and scents of the garden, giving birth to an engaging summer cuisine, a fish veil with tomato and flowers, gamberoni au naturel, melon de Provence, tagetes and lobster oil, vegetable and fruit feuille à feuille, kombucha with olives and Menton lemon, yellow Landes poultry confit, chickpeas, mint and wild blackberry, a dessert of plums, cocoa and tonka beans by Manon Isnard. Good direction in the dining room.
Rodolphe Loury Chef
