AUBERGE DE TAVEL
Master restorer label in April 2014. A pretty Provençal house where it is good to stay and enjoy the warm welcome of the hostess who, in addition to being a charming host, is also a brilliant cook and thanks to her, the house is getting off to a great start. We were overwhelmed by our last meal, which was both simple and tasty, but everything that is served is served with great finesse. Judge for yourself, red cabbage salad with duck gizzards confit and fried scampi tails, saddle of rabbit stuffed with parsnip purée and a Paris-Brest with hazelnut flakes. Perfect from start to finish. Also perfects the list of providers written at the beginning of the card. The bread comes from Tavel, the pelardon from Villeneuve-lès-Avignon, the snails from Bagnols-sur-Cèze, the vegetables from Sauveterre and the bull from Camargue. What about the jam, then, you tell me? As for the jam, it's homemade... it makes for a tasty breakfast.
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Members' reviews on AUBERGE DE TAVEL
C'était correcte.
J’ai apprécié mon expérience avec un menu à 45 euros très complet (entrée, plat et dessert). Les quantités sont à la hauteur de la qualité.
Je ne peux que recommander !
(Je n’ai testé que le restaurant et pas l’hébergement)
Le restaurant est de cuisine traditionnelle et raffiné, le serveur était d'une délicate attention, le seul petit bémol, la brioche au sucre n'était pas fraiche au petit déjeuner i, sinon nous gardons un excellent souvenir de votre établissement, continuez ainsi