Les meilleurs restaurants provençaux Côte d'Azur

This seventeenth century bastide in apparent stones, with its flowered garden, its fountain, its beautiful jars and its shady terrace, is truly proud. And Christian Roux has arguments to seduce you with a renewed map over the seasons, and menus for all budgets and appetites. Paddle freshness to sweetness of coconut milk, herenga caviar; swordfish with spy, spelt from Sault to Parmesan; laughs of golden lamb, crisp potatoes, sweet potatoes to small girolles: That puts water in the mouth. Our hostel menu offers a good value for money.

A quiet and shady place where it is good to live, received in comfortable rooms with air conditioning, rustic Provençal decor and pampered by the kitchen Florence Audier, which succeeds his father Michel, and who offers his creations, the cannelloni of ricotta salmon, beet cream, betterave mozzarella steak at gonasio, porto au, la mozzarella à la la, reduced porto, the or house with caramel salt salty butter…

Just recently opened (December 2018), the Auberge de Caussols brings a little animation on the plateau. Locals and tourists meet at the bar or for lunch or dinner in the nice room with mountain style tables.

The chef, Sébastien and the manager Arnaud are childhood friends. The first one worked for a long time in Thailand, in the luxury hotel business. The second one cooked in New Caledonia, then at the Dumont d'Urville base in Antarctica. These great travellers met in Caussols to take over the restored Auberge.
The team offers a market cuisine and only cooks with  fresh products. Note the niçoise ravioli, or the stew with polenta. The cheeses come from the Caussols goat farm.