Here, taste is all-important and reigns over everything else... The dishes and recipes reflect the year's seasons with cooking which is both generous and charming.

Conserve of goat's kid with spring beans, braised cheek of beef served with purple artichokes, wild asparagus tips, calf kidneys cooked in vinegar, fresh chives. Scallops on fresh spinach... Every dish has the appeal of a poem, whether you choose to enjoy it on the terrace of in our cosy dining room.

Guideweb Provence @Atek 2005