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The loggia opens its picture windows wide on warm days, which is most days in Provence. This upscale bistro sits inside a convent hotel near Mane, and the chef behind the adjoining fine dining room runs this one too, a little more casually. The cooking is rooted in Provençal sun, herbs, and vegetables, with classical French sauces threading through, and the occasional nod to Burgundy for anyone keeping score.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Prawn carpaccio
“A prime example is his delicate prawn carpaccio with taramasalata and a citrus sauce maltaise.”
Michelin Guide -
Œufs en meurette
“the chef also pays tribute to his Burgundian roots with his <i>œufs en meurette</i> (eggs in a red wine sauce).”
Michelin Guide
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The neighbors closest first
- Le Feuillée - Le Couvent des Minimes Modern French Eat · 86
- Le Couvent des Minimes Stay · 77
- La Bastide Saint Georges Stay · 69
- Le Bas-Alpin Eat · 79
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