Lou Candelou

Whether outdoors, in the shade of hackberry trees or indoors, in the bistro dotted with old knickknacks, you will inevitably find yourself surrounded by an enthusiastic crowd of faithful regulars. The chef ticks all the boxes in his open kitchen. A talented craftsman, he curates generous, seasonal dishes from fresh, premium ingredients in a Provençal register that hits the spot every time: chuck beef stew, braised vegetables, fresh tomato vinaigrette or red fruit pannacotta. The establishment is located in the left wing of the Maison des Terroirs, aptly devoted to promoting regional produce.

In the heart of Le Rouret, opposite the church and in the shade of the plane trees on the boules court, this stone-built inn has a Provençal soul. Catherine and Daniel Ettlinger, accompanied by young chef Augustin Dupuis, propose a single set menu aligned with the market: mussels in saffron cream, pan-fried ceps and Paimpol coco beans, free-range chicken from the Tarn with olive jus, roast pear in a crispy puff pastry, and a truffle menu in season. The sunny terrace and chic, inviting interior provide a lovely setting in which to enjoy crystal-clear, sincere cuisine in which flavour trumps all

To celebrate the 20th anniversary of his Provençal haven, Jacques Chibois – a leading proponent of "cuisine du soleil" – has updated all of the restaurant's key posts (head sommelier, chief account manager etc). A dynamic team working to create dishes that fête pell mell citrus fruits, herbs, olive oil and other delicacies of the region... A real treat.

This bistro in the heart of a medieval village has a short menu with an original concept: several starter + main course pairings built around a flagship ingredient, such as a vegetable, Mediterranean fish or meat, often Parthenaise beef from the family farm in Vendée. We recommend starting with an aperitif and charcuterie. Warm welcome; excellent wine list. Adjacent to the restaurant is a wine bar, which serves delicious platters.

Here in the historical heart of the fortified town, Raphaël (on savoury dishes) and Marion (desserts) delight diners with their no-nonsense and full-flavoured bistronomy creations. At dinner, a tasting menu features the restaurant's namesake dish of spelt risotto with lobster. Don't miss the pastry chef's signature dessert: Caribbean chocolate mousse and cocoa sorbet.

In this smart, trendy establishment with a decor of premium and untreated materials, the food is an ode to the very best breeds of beef cattle, aged and prepared by the famous butcher Alexandre Polmard in his unique way. Peruvian chef Manuel Rondan is in a class of his own when it comes to cooking over hot coals and wild-fish ceviche, as well as some lovely Mediterranean dishes. There is a drop-dead view from the terrace.

意大利菜