I started with a rich lobster bisque with generous pieces of lobster garnishing it, and my husband had a delicate mushroom and onion tarte. We both had roast squab, served with a fresh fig compote. Unlike most restaurants, which serve only half a squab per portion, here we got the whole bird. The cheeses were the among best quality we have found on our many trips. We'd come back for the cheese course alone! Desserts were displayed on a sideboard and we were strongly encouraged to try as many as we wished. After I had eaten my conservative two choices of raspberry tarte and tarte tatin, the host pressed a serving of flan on me for an encore. A truly lovely dining experience.
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January 18, 2009
April 14, 2002
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