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An inventive and refined table held by the chef Boris Boitiaux in a restaurant in Caseneuve.
Easier to reach than Gordes in the middle of summer, plan a lunch or dinner break in Caseneuve at Le Sanglier Paresseux. Here is an inventive and refined table held by Boris Boitiaux with a breathtaking view of the Luberon. Let yourself be tempted by the Caseneuve guinea fowl cooked at low temperature or the Provence lamb, as for the fish, they are preserved in olive oil. To finish, Banon cheeses are served on a Provencal tile; desserts play the card of the seasons and the variations around chocolate are perennial on the menu. Laetitia will be pleased to welcome you and will be happy to advise you on the wines, of which there are more than a hundred to choose from. In the summer you can sit on the terrace under the arbour.
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Merci pour cette belle soirée.