"I was pleasantly surprised. This restaurant, chosen completely randomly by my father-in-law, aroused in me a certain anticipation during the car ride, as I was so impatient to discover what the chef had in store. The restaurant bathes in a sumptuous atmosphere, within a magnificent stone residence decorated with a splendid fireplace, where a charming swimming pool, surrounded by olive trees, rested peacefully. My starter, a duck breast cooked at low temperature, marinated in soy and maple syrup, accompanied by beet cannelloni with ricotta and hazelnuts, perfectly combined the robust flavors of the duck with the melancholy sweetness of the ricotta, the beet playing a catalytic role. My main course, thyme and garlic roasted prime rib, served with house-made maître d'hôtel butter, fresh fries and mixed greens salad, brilliantly fused the rusticity of red meat with the elegance of high-level culinary know-how. Even the fat of the meat was flavorful, and the expertise of the kitchen was clearly evident through impeccable blue cooking. The dessert, crunchy choux buns with white chocolate and apple, like a cello playing the last notes of a night, harmoniously punctuated this symphony of flavors which delighted my palate. And as if that were not enough, the very courteous staff knew how to create a relaxed and warm atmosphere, without overdoing it. I highly recommend this establishment without any hesitation."
