Restaurants cuisine régionale Provence-Alpes-Côte D'Azur

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.

In the center of the city, you can't miss this pancake and its beautiful terrace. Delicious cakes made in the rules of art (buckwheat or wheat), like Rossini cakes, garned with minced steak, potatoes, foie gras, tabbed liver sauce, or Norwegian galette, with smoked salmon, sausage sauce, lemon, brushed pancakes or outbreaks, such as Creole crepe, with pineapple and banana compote, exotic coulis and Chantilly, or pancake three chocolates, and of course cider (Breton or Norman). Also appreciated, the big "meal" salads, perigourdine, with salad, gizzard, duck duck cooked, potatoes, tomato, thin lamb of duck duck smoked, Dutch, bressane, auvergnate…