Above Forcalquier and close to Ganagobie Abbey, this beautiful house is a good starting point for discovering the region, a 3* hotel with spa, pool and restaurant. In the kitchen, Laurent Urbino creates an engaging traditional cuisine, including parsnip velouté with vanilla, foie gras with amaretto, sea bass fillet with pistou, chicken supreme with porcini and boletus cream, and French chocolate pudding.
Laurent Urbano Chef
