AU FIL A LA PATE
Read moreThe pasta is homemade, ravioli stuffed with mushrooms and truffles, and the local cuisine is predominantly provençal according to the market of the day, free-range chicken with garlic and cream of basil.
CHEZ MADELEINE
Read moreThe dining room of this house of Provence, located near the beach in Tahiti, colonises the shaded garden or the veranda in summer. The Provencal cuisine is honoured with the confit of young rabbit with garlic and rosemary, the crayfish salad and basil, warm vinaigrette the octopus salad, rack of lamb roasted in Provençal herbs and its Tatin with shallots, just like the fish from the local fishermen, cooked in all their forms, fish soup of rock (which is sold in the Small Village of the Masters winegrowers of the peninsula Saint-Tropez), and garlic croutons, millefeuille of raw tuna in our way, bouillabaisse, bourride, sea bream with garlic and sage.