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Cuisine based on local produce with Mediterranean flavours.
You'll pass this 19th-century farmhouse on your way to Beaurecueil, where chef René Bergès officiates, assisted by Chantal Louis. Once a Michelin-starred chef, René, who has not yet retired, perpetuates a gastronomic tradition: cannelloni de langouste sauce aurore is one of his specialties. The other dishes on the menu praise Provence: Mamie Gabrielle's feet and packages, Paul Cézanne's lamb stew, scented with thyme and rosemary from Sainte-Victoire. For dessert, let yourself be surprised by Croque-Violette, a French toast-style brioche.
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Members' reviews on LA TABLE DE BEAURECUEIL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
menu "Autour de la truffe".
Des recettes originales et savoureuses de la mise en bouche au dessert.
Surprise : une glace à la truffe.Surprenante et délicieuse.
Que du bonheur dans un joli décor.
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Des mets sublimes de l'apéritif au dessert. Même le pain était excellent.