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The blue shutters are the landmark; the single set menu, wine and cheeseboard included, is the whole deal. This Provençal bistro in a sleepy village runs on a rotating daily dish, cassoulet on Wednesdays and so on, built around the region's classics: aioli, spit-roast chicken, calf's head. You book by telephone only, which tells you most of what you need to know about the pace of the place. The room is loud in a good way.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Aioli
Michelin Guide -
Spit-roast Bresse chicken
Michelin Guide -
Calf's head with ravigote sauce
Michelin Guide -
Cassoulet
“cassoulet on Wednesdays, in the single set menu.”
Michelin Guide
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