Cuisine:

• French

Le Parvis Description:
The dining room is slightly somber (not to say solemn), but the service cheers one, as does the food. The kitchen of Jean-Michel Bérenguer flirts with a toque: mullet fillet with tomato compote and tapenade, cod with asparaguses and fennel flavored with olive oil and anise, desserts spiced with lemon grass and basil, coulis, and fresh strawberries. The classic cellar is stocked with Rhones.


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