Wyszukaj restaurację w Przewodniku Michelin

Here, in this small yellow property imbued with a genteel Provençal charm, talented cordon bleu chef Éric Sapet pays full homage to market-sourced ingredients such as mushrooms (including truffles, to which he dedicates an entire menu throughout the winter), vegetables from local market gardens, Provençal cheeses, and game (hare à la royale). A devoted gourmet and wine-lover, Sapet already has a solid career behind him in the French capital, having worked at La Tour d’Argent and Jacques Cagna, in particular. Guest flock to his restaurant to savour dishes such as blanquette of scallops and quail stuffed with truffle rice and foie gras. Some even return on Saturdays for his cookery classes! A warning for those who have forgotten to book, as the restaurant is often full.