Cuisine:

• French

Auberge du Troubadour Description:
So winsome an inn is naturally clogged with tourists in the high season, but the crush has no adverse effects on the kitchen. Gérard Vuille is an accomplished saucier who enhances his classic cooking with wonderfully well wrought jus, essences, and emulsions. Costly cellar, with a few affordable wines from the region.


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