Chef Alain Llorca has moved closer to the village with this second bistro-style restaurant, set up in the former olive mill. He has entrusted Alsatian chef Emmanuel Lehrer with running the kitchen. The man who used to delight at Mas de Pierre has found the perfect setting here to express his meticulous knowledge and skilfully extend the atmosphere of the three-toque chef's kitchen. Here, bistronomy is warm and accessible, yet precise and inventive. Pressed foie gras au naturel, artichokes and pumpkin brioche, cassolette of scallops with spiced lentils, artichokes and chistorra, Jean-Michel Llorca's pear-almond tart... these are just some of the comforting dishes, accompanied by attentive but not intrusive service. The wine cellar is slowly evolving, with around thirty references, and the three-course daily menu at €36 is the bargain of the moment.
Emmanuel Lehrer Chef
