Les meilleurs restaurants provençaux France

Here you are mollycoddled. In the comfort of the hotel, your taste buds are dorlotées at the restaurant. An attractive and attractive card, the pass feels the water up to the mouth, like a cat who lècherait the lips at the sight of a good fish… It must be said that the hotels had the idea: Three refined menus of regional dishes guarantee in advance a cuisine of the land that rime with Provence. For proof, the intermediate menu (at 23 €) proposes a mullet salad to the flavours of Provence and its bohemian of vegetables. There is a time for culinary relaxation with a pepper duck magret, to finish on chocolate, its English cream and orange flower. The other two à la carte menus are also a beautiful palette of flavours.

As often in the region, Auberge Provençale, between Bagnols and Pont-Saint-Esprit, in is really one. I.e. it is perfect for a stopover and very for travellers and other people traveling. At the entrance of Pont-Saint-Esprit, you will find the food and shelter, with good facilities in the rooms for a 2 star. If its geographic location is not very attractive a priori because of the road, the rooms, located in the courtyard, are quiet. There is a price because all the rooms are identical, clean and have a bathroom and telephone. The restaurant offers several menus of traditional cuisine at affordable prices. A small generous, traditional French restaurant of the hotel school: squid with American, grilled steak, frogs' legs, omelette. Good and fresh in this restaurant, noon, also serves canteen for many workers in the area. Very good value for money.

This restaurant is typical sights: it turns to the regime in summer, and then the rest of the year, the activity is quieter. Of course, but that does not takes nothing with quality. The concept of the management is that the guest compone meal from the menu on three standard formulas: starter and main course or main course and dessert, starter and main course + cheese or dessert, and 2 starter + main course + cheese and dessert. On the menu, you can taste the monkfish in bourride or the aubergine mille-feuilles, prawns with pastis, or even the courgette Charlotte to goat.

A design, pink and grey frame with wooden sculptures, welcomes you in this restaurant which changed ownership in December 2010. The paintings on the wall are for sale. On your plates, barbecue skewers with shot potatoes, hearty salads with duck magret and foie gras, a net of can sauce, or a cod back from spices to lemon… In dessert, flavoured chantilly cream is unavoidable! The Place also organizes concerts regularly, often on Friday evening. In the beautiful days you can enjoy the large indoor terrace. Only hic: The passage of trains stops in the station just next door.

A large terrace, sheltered from the mistral, allows you to admire the sea and the island of Embiez. The Provençal dining room, with its apparent old beams, adds to the contemplation of the panorama. The map has a wide range of dishes, and if grilled fish have a place of choice, don't hesitate to taste flambées flambées dishes.

The dining room of this house of Provence, located near the beach in Tahiti, colonises the shaded garden or the veranda in summer. The Provencal cuisine is honoured with the confit of young rabbit with garlic and rosemary, the crayfish salad and basil, warm vinaigrette the octopus salad, rack of lamb roasted in Provençal herbs and its Tatin with shallots, just like the fish from the local fishermen, cooked in all their forms, fish soup of rock (which is sold in the Small Village of the Masters winegrowers of the peninsula Saint-Tropez), and garlic croutons, millefeuille of raw tuna in our way, bouillabaisse, bourride, sea bream with garlic and sage.

Christophe Lemarchand, owner of this family table hidden in the heart of a small, quiet hamlet, former chef of cooking at Michel Roux's second restaurant in England (3 stars Michelin) and on cruise ships in the United States, is developing traditional cuisine with fresh produce, marinated salmon marinated, quirky to the grapes, to the supreme of rouget to pastis, to the chocolate.

All here is in agreement with the traditions camarguaises! The bull is present and the brandade, specialty of the heritage nîmois, is also impossible to circumvent. The reception is cordial and friendly. Member of the Brotherhood of the restaurateur of trade of Gard, the cuisine of this restaurant is traditional and authentic. The roots of Provence are asserted here decor with the dish: warm colors of the walls patinated with old or specialties which decline eggplants, zucchinis, tomatos, olive oil, tapenade, brandade, all here has the meridian accent. With rooms of variable capacity, the restaurant is as well adapted to the private conversation as with the great banquets, from 50 to 500 seats!

Patrick Benez, the chef and his wife, hold this charming restaurant located 500 meters from Lake Saint Cassian. The cuisine is traditional and prepared from fresh produce. Dishes to be tasted in the air-conditioned room at the Provencal setting or on the shady terrace under the barrel.

Longo Maï is a restaurant of Provence. Daniel Philibert was located 6 metres away, in the same facility. It came to settle in the old Hippocampus to benefit from a better location and more than places. Its cuisine, was passed on to him by his grandmother of Provence. In addition to it recommends the gratin of mussels of German granny, a gratin of mussel to browned aioli. Here you can hear the cicadas, Provence is on the plate, garlic is honoured, whelks and its saffron aioli or prawns blazed with anise unless you try the fillet of sea bass in tapenade. And why not finish with a frozen nougat. Washed down with rosé sands, to be consumed with modération. < br/>

Located on the central square with a magnificent covered wash washer, this restaurant serves traditional and goûteuse cuisine: 12-hour lamb mouse, fresh cod, candied tomatoes and pepper and basil oil, ris de, hazelnut oil and endives genital. And à la carte, this amazing pike of pike at the eascuela… a wink to Mexico of the traveller Jean-Frédéric Haro. You are also offered catering service: Nono and company.

This restaurant of the famous Place Saint-Louis in Aigues-Mortes has a fine collection in red and black colors, with bistro type tables that you can notice the ceramic inlays of a local artist. On the plates, superb also, dishes based on seafood and pure regional tradition dishes. With the bull gardiane, the Aigues-Mortes rouille, cuttlefish, seafood platters, octopuses and prawns, you will really appreciate the camargue cuisine, unlike the multitude of tourist traps that flourish here and that make holidaymakers waste their money by offering stamped "local" dishes at prohibitive prices, yet imported from other regions. If you are looking for the originality, you can choose the camargue hamburger, with bull chopped steak. Another authentic taste of Camargue.

Winter as summer, Frédéric Bonardot and his team ensure constant quality and a good value for money. In an idyllic setting, the feet in the water, taste the seafood plateaux, taste large compound salads, meats and fish cooked to wood fire (beef filet with truffles, candy and tagliatelles, crayfish, filet of virgin sauce) and ice cream. crafts… The atmosphere is guaranteed every summer evenings. 

In the old centre, the chef offers a traditional homemade cuisine and Provencal, prepared with fresh ingredients. Duck foie gras half-cooked house with torchon, salad of nuggets goat marinated in olive oil and herbs, duck breast with rosemary, fillet of fresh place sauce of Provence, etc.

A panoramic view of a beach race, sunny most of the year, is what this restaurant proposes where you can find the sun and the sea fraîcheurs on your plate.

Set on the port of Toulon, where small fishing boats were set up, the establishment dates back to 1964, but has made new skin this year with nice blue tables on the terrace. Created by former rugby, André Herrero is now one of his former chef who has taken over the reins of this table resolutely oriented towards seafood products. In a large wooded room, like a boat, specialty is grilled fish or cooked in salt crust. You will discover a kitchen with no great taste of taste for the most with dishes of soup of fish, bouillabaisse or bourride, scattered of shells Saint-Jacques skipped to the juice of favouille, abundance of shrimps cooked in piperade and pistou, octopus salad… The name is there, but the myth has passed…

On a shaded terrace, in the shadow of the magnolias, you will taste the delights of Provence… Chef David Faure offers you his cuisine, a tribute to the land, its main stars being the octopus cooked like a stockfish, anchovies stuffed with grilled aubergines. Holy stone with purple artichokes and liquorice. Not forgetting the pays lamb's piece of spices, a masterpiece, as well as the Aphrodite which named the establishment of a delicious biscuit and sherbet composition, a true tribute to the goddess of love…

Located in front of the casino, this restaurant and wine bar serves traditional cuisine, blending local produce with the oven, the oven, cochonnailles and potatoes, villains dishes, poêle, skipped and exotic flavours.

In a preserved residence, it is the refined setting of this hotel-restaurant, located on a pedestrian street which benefits from a summer garden and where you can enjoy the shadow of the hackberry. The chef, Jérôme Alcesilas, is a member of the Taste Activist Network and is committed, in his relatively high-end kitchen, to representing the flavours of the gardois region in a dignified manner: brouillade in truffles, cod haddock, Filet filet fillet, perfect in liquorice… The proposed 3 menus highlight delicious meats, such as beef fillet, duck gras, or lamb on its red pepper grout. The map develops a choice of fish, such as burbot, cod haddock or mullet. The supplies participates in homemade recipe sauces and advises on the purchase of bottles. On its map, a good panel of local slopes at reasonable rates, wines of large properties, small wine growers, rare wines, and even foreign wines. The Tavern welcomes you in a contemporary setting.

Gafetou is a popular establishment of the buildings, which offers a very pleasant view of the beach. A menu is inspired by regional specialties that showcases shells, but you can also enjoy a good bouillabaisse. Or try a profiterole dish of goat as starters, stuffed squid or a steak with ceps. A well-known address where the content of your plate and service are good. Try it!

Located on the 113, national connecting Nîmes in Arles, this restaurant, which was taken up in 2008, is a kind of road hostel whose notoriety, again, is a recommended step. The quality of the kitchen and the honest simplicity of the place is appreciated. The traditional dishes of France and Provence are served in two large bright rooms. We welcome you with an efficient and professional service. On the map, sprinkled mussels, all kinds of meat and grilled fish or in sauce. At lunchtime, the restaurant is stormed by local workers or sales. Despite the arrival, the kitchen does not lose in quality and service. On the evenings and weekends, the families of Bellegarde or Saint Gilles, the locals of this good address, enjoy sharing these family meals to the good value for money. The Oasis has been a part of a stage hotel service, a bar and a service station. Multiservice what!

In an intimate setting opposite the moored yachts, you can enjoy a varied cuisine that showcases the specialities like zarzuela with half lobster, bouillabaisse with half lobster, imperial paella with half lobster or aioli. The entire team of La Goélette offer a pleasant welcome and makes every effort to prepare all these flavours that will delight you.

La Tune, a house of a former architect of Gustave Eiffel, is set in a green area of 1,5 hectares in the area of St-Jean-du-Var. A marvel of 1 700 m 2 from 1880. The pictorial charms of frescoes painted at the time, added to the windows made by its current owner, give this residence immeasurable character. You will taste the bouillabaisse traditional local fishing maison with its rust to saffron, the @ squid frying and its delicate scent of olive oil, the fisherman's cassolette, the fish in crust, the Tune plate (fish assortment), the duck magret served with honey sauce and four spices, but also tender lamb mignonnette. herbs. Finish your meal with a tasty iced soufflé with rum, soft chocolate or traditional profiteroles. From the fine days, the summer restaurant, Le Barbeque, welcomes you in its large park surrounded by centuries-old trees and within the framework of the countryside. On the menu, summer kitchen with salads, grilled meat and fish, and in week a dish of the day.