Melon with lobster, three types of foie gras of duck. Lamb raised in la Crau, A.O.C. bull from Camargue. Veal sweetbreads with free range bacon, scallops with truffle. The "Prévot Mac" with foie gras and melon. Apple and pear soufflé.
An absolute institution, totally dedicated to Provencal gastronomy. Menus are very seasonal and reflect the bounty of the region – melon, scallops, asparagus, truffles … Gastronomic restaurant, and cooking workshops open all year long. Also pastry classes for children Chef Jean-Jacques Prévôt is a truly passionate food lover. Working with him in a wonderful, friendly atmosphere, learn his tips and secrets, which he loves to share. Ranked as a Restaurant de Tourisme. 80-m² terrace. Closed weekly on Sunday evening and Monday, except for holidays and July and August. Cooking classes on http://www.restaurant-prevot.com/pdf/atelier-de-cuisine-2011.pdf