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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.
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There were cured olives to start. Then we went for the set menu. They gave us a mixed fish terrine to start (beyond the menu). My main was a fish the arugula and grilled endive.
Between the starters and the main we were served a savory sorbet pallet cleanser— rosemary and thyme sorbet with some liqueur.
The dessert was a chocolate mousse that was both decadent and delicious.
This restaurant is located in the countryside and the locale is gorgeous.
J'aime beaucoup ce restaurant