Foie gras au torchon (rolled in cloth); Tomato tarte tatin; Lamb shank tagine; Prawn and seafood rigatoni; Thick cut fillet of beef; Provençal fish stew; Seasonal fruit tart; Apple tart, cooked to order; Plate of fresh fruit and sorbets, all accompanied by a Côtes du Rhône AOC wine, selected from our cellar.
A charming setting, with warm atmosphere, conducive to relaxation. Treat your taste buds to some of our delicious, home-made dishes, all cooked from fresh produce. At the helm is chef, David Guitton, a “Disciple of Escoffier.”In autumn, winter and spring, meals are served in our 17th century dining room and, in summer, on the terrace under the shade of the giant wisteria and hundred-year-old plane trees.From 1st May to 15th October, the restaurant is open every day for lunch and/or dinner. Weekly closure: Sunday evening from 15th October to 1st May.
Adress / Contact
SARL NFTP 110 chemin des Bois Ile de la Barthelasse