Les meilleurs restaurants provençaux France

It smells good the South here, and you will understand it, Mediterranean specialities are put to the credit. Naturally, in the heart of the winter, it is a breath of sunshine that takes our taste buds but do not wait this season to discover Thierry's kitchen. It savour at any time of the year. How could it be otherwise? All you need to do is try to taste your choice in the "land" or "sea" section of the menu. For example, here is the royal sea bream tartar in la, are of small vegetables, grilled minute beef salad, coriander in salad, perfumed lemon salt, or crunchy candied lamb shoulder, coconut from the South to dried tomato. Unless you cry for the southern chipirons au of thyme, organic zucchini cooked in citronné juice. To conclude, rosé and orange grapefruit in salad, infusion of verbena fraîche apportent bring a wave of freshness and sunshine if the latter would not be part of your coming day. In short, whatever the weather or season, a gastronomic microclimate is here!

A quiet and shady place where it is good to live, received in comfortable rooms with air conditioning, rustic Provençal decor and pampered by the kitchen Florence Audier, which succeeds his father Michel, and who offers his creations, the cannelloni of ricotta salmon, beet cream, betterave mozzarella steak at gonasio, porto au, la mozzarella à la la, reduced porto, the or house with caramel salt salty butter…

Just recently opened (December 2018), the Auberge de Caussols brings a little animation on the plateau. Locals and tourists meet at the bar or for lunch or dinner in the nice room with mountain style tables.

The chef, Sébastien and the manager Arnaud are childhood friends. The first one worked for a long time in Thailand, in the luxury hotel business. The second one cooked in New Caledonia, then at the Dumont d'Urville base in Antarctica. These great travellers met in Caussols to take over the restored Auberge.
The team offers a market cuisine and only cooks with  fresh products. Note the niçoise ravioli, or the stew with polenta. The cheeses come from the Caussols goat farm.

Despite all the goodwill of the team, you will need a lot of imagination to believe you in the South, as announced the slogan of the chain… It doesn't matter, at the Blue Mills, there are still good times. It starts from the aperitif with interesting cocktails, melon or fig liquor. It continues on the plate, with a wide choice of dishes: from small salad to pizza crushed under cheese, risotto, lasagna, fetucini, carpaccios, the card has every chance of satisfying the greatest number. The servers, in a festive mood, contribute to the good atmosphere that reigns here. Little detail, when you go to the small corner, the song of the cicadas accompanies you!

Frédéric de Barsony, owner and head of this fully air-conditioned restaurant, received in 2009 the label of Master Restaurant (the first of Var!), the only official brand issued by order in council. On the menu, traditional and Provencal cuisine, and tasty recipes of fresh fish: spread of warm octopus to the pistou, fisherman's pan (salmon, wolf, cuttlefish, mussels, shrimp, fish soup and rust), small fillets of basil poêlés poêlés to basil and his little quenelle, and house specialty: Base Jules Verne (an assortment of octopus fairway and cuttlefish, splitting of squid to pistou and squid stuffed). Are you rather meat? In this case, it prefers duck duck, or a range of recipes of beef, veal (Milanese, Milanese, etc.). Let us also remember salads for amateurs: Farmer, Landes, or the Sea. On the sweet side, let us know that all the desserts are home-made, all with a very interesting price/price ratio!