Mas de Cure Bourse Restaurant
In autumn: Wild mushrooms, in warm Matignon sauce, poached egg, Colonnata charcuterie and Parmesan wafers. In winter: wild boar stew with a pastry crust, Vitelotte potato cakes and heritage vegetable crisps. In summer: local melon, served in a variety of ways, melon tartar with vanilla cream, melon sorbet and a smoothie to drink. In the spring: local asparagus tips in gravlax parcels, and a fine lace of asparagus tartar and sun-dried tomatoes.
An old eighteenth century coaching inn in the middle of the countryside. Venture off the beaten track and enjoy gourmet cooking on the terrace, shaded by century-old trees in the summer, or in front of the fireplace in winter. The menu changes with the seasons, with fresh seasonal produce always on offer.Closed Sunday evenings and Mondays from 1st November 2014 to 31st March 2016. New: 2-course Bouillabaisse menu ; €38 per person.-Fish soup served with croûtons, rouille (spicy, garlic sauce) and cheese -Fillet of fish à l'Anglaise, served with jus, slow-cooked leeks and fennel with saffron. Available Friday evenings; advance booking required: +33 (0)4 90 38 16 58.