2024
Recommended
•
2024
A restaurant with a warm welcome offering refined local cuisine inspired by the cuisines of other countries
This couple of travellers decided to put down their suitcase in the former commandery of the Templars. With many years of experience in the restaurant business, Chef Luc Baille offers a refined, local cuisine inspired by cuisines from elsewhere, but not only... He works with rabassiers, and when in season he adds local truffles to his menus. The Petit Futé tested the first course: the pressed poultry with tandoori massala, texture of pumpkin - skimmed fresh herbs and pumpkin pickles. What more can we say, a magical moment. A very warm welcome.
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Members' reviews on O' RABASSE
5/5
21 reviews
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Pour nous accords et vins autour de la courgette et de l'abricot sous toutes leurs formes !!!
Un régal ...
Le rapport qualité prix est excellent également
A recommencer sans aucun doute
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