Imagine, a small picturesque provençal town clad in Christmas dressage and illuminated with holiday enchantment ?
The scene, an intimate yet rustic and merged blend of the contemporary, arrayed with the earth toned palate and tables perfectly spaced for private conversation.
CHEF MATHIAS PÉRÈS
Having studied at Lycee Hotelier Bonneveyne. with a license in Sommelerie, Mathias´ step father was a Chef and he believes he followed in his footsteps.
The degustation lunch was amazing, consisting of a wine for each course and the following:
1) Tapenade served with mini crackers
2) Foie Gras du Canard
3) Prawns, Razor Clams and farm to table seasonal vegetables grilled just to perfection
4) Sea scallops La Table Du Roy
5) Filet Mignon
6) Provençal Citrus Fruits, served with Local and Regional Cheeses
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