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Old stone sheepfold in Fayence preparing a menu-card of seasonal products and a perfectly iced dessert
Chef Hervé Quesnel has made his mark in this former sheepfold, all stone, rock and rustic wooden furniture. His stunning lunchtime menu, which changes every two weeks with seasonal produce, offers pure moments of pleasure: foie gras pain perdu with chanterelle mushrooms and truffle emulsion; two-cooked chuck, vegetables, honey and lemon; roast bass with figs and speck, aniseed jus; and for dessert, ginger-glazed parfait, roasted pears, or choco-raspberry mi-cuit... New: attractive aperitif boards to share!
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