Cuisine:

• French

Lou Marquès Description:
The cloisters of this seventeenth-century former Carmelite convent now serve as a setting to a truly elegant, comfortable, and cheery eating house. Chef Pascal Renaud grows an Epicurean's garden which he nimbly uses to create dishes with a touch of country, all of which go capitally well with the cellar's regional bottles. Too bad about the prices.


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