Food and drink
From a Provençal base, the menu ranges pretty wide, taking in (as mentioned) foie gras and Spain’s pata negra ham but also spicy beef salad and an excellent snail gratin with garlic butter. (Go on – try it. Put squidgy black things out of your mind and you’ll love it.)
The best-end lamb chops in thyme bring diners back to Provence, in the best possible taste.
It’s not certain, though, that any of these dishes will be on the menu when you visit. Choices change often and according to season – and chef Avelin is too imaginative to stick with the same things for long.
As the French now say: “Chic et cosy.” I can’t think of any way of improving on that.
Friendly and attentive, without intrusiveness.
On a pedestrian side-street equidistant between the port and the Place des Lices.
Three course menu €59.
- Mature travellers
- Seasoned travellers
- Chilling out