The best French cuisine restaurants Provence-Alpes-Côte D'Azur

Luc Salsedo worked with Alain Ducasse at the Louis XV (Monaco) as well as in palaces such as Eden Roc. Then he was second to La Goat d'Or and the Route, in Falicon (alongside Jean-Marc Delacourt). It consists here of a southern kitchen, served on the plate, in pots or on olive board: crispy pork, bread lost to cinnamon perfumed apples, filet of redfish at the plancha, épaule lamb's shoulder on a vegetable conflict. The menu menus are changed every ten days, depending on seasonal products and markets. The friendliness of the kitchen is in decline in

Alain Ducasse, one of the most publicized chefs, is at the head of the two most aristocratic restaurants in France, the Plaza Athenaeum in Paris and the Hôtel de Paris where for almost ten years the talented Frank Cerutti, trained at the Negresco as a clerk with Jacques Maximin from 1978 to 1979 and from 1982 to 1983, then the Juana in Juan-les-Pins with… d, Alain Ducasse (in 1981 and 1987 to 1989). The luxury of this house is truly astounding (the limousines parade and sports cars are undoubtedly the most impressive outside Paris) and the dining room is able to intimidate even the most familiar of the large tables. Decorated with three stars in the Michelin guide, the Mediterranean partition card written by Franck Cerutti is evolving with the seasons. It is based on several themes: the vegetable garden, the sea, the farm, the pastures, etc. This gives the opening of Provence gardens to black truffle, taggiasche olive oil Taggiasche, aceto balsamico and fleur de sel; gamberoni from the Gulf of Genoa to plancha, coeurs hearts fondants others with marinated barely, pounded seasoning au; blue lobster from our breeding and wild apples, coraillée sauce; South west farmer's pig pig covered with black truffles in juice, Martin-dry and chestnuts, pumpkin and chicory; Squab breast of the Alps-de-Haute-Provence and foie gras of duck on fire, polenta, tasty juice with meat offal; Monte-Carlo to gianduja, ice to the hazelnuts of Piedmont; lemon of Conflict conflict, lemon-basil sherbet, fine tartelette tartelette with orange wine. Price reaching the stratosphere, but finally not insanity with regard to competition, far from it, service in very large attire. Of course, the price is very high (one can still find a Demi castle half-bottle at 30 euros).

A pleasant and intimate atmosphere, generous and tasty cuisine and impeccable service are worth a break for this address. The dishes are simple and prepared from fresh products. Well-established plates will delight more than one: There are seafood, fine meat in sauce, pasta and vegetarian dishes. Warmth and conviviality are at your doorstep.

A charming place to stop in Provence. Traditional but creative and tasty cuisine. Daily menu and slate of local, seasonal dishes. Bonus: Six rooms.

A change of scenery and totally atypical, as much for its décor (a completely renovated 17th century sheepfold) as for the welcome of the truly exceptional and/or zany boss! In this true traditional inn, you will be served real fresh local produce, based on homemade and local cuisine, with a good franquette style. We leave satisfied and happy... Among the specialities: crespeou (omelette cake) or duck ravioli with sage butter, as well as organic and local wines. It is wise to book in order to have the best seats: near the fireplace in winter or on the terrace in summer!