Go there and contact
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.
Did you know? This review was written by our professional authors.
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.
Par contre beaucoup de monde, ce qui fait que nous nous sommes retrouvé dans une table pas loin des WC et dans le courant d'air de la porte. Dommage car la qualité des mets était parfaite.
Un chef étoilé est aux fourneaux et vous régale des meilleurs plas provençaux ( pieds et paquets rares mais à tomber!)et autres...
Un incontournable !
Find unique holiday offers with our partners
Très bonne adresse - ALLEZ Y LES YEUX FERMES