Les Chênes Verts - Menu

Really a very good table, Paul Bajade highlights the truffle for our greatest pleasure

Intimist restaurant, excellent truffle cuisine from beginning to end, chef menu is complete We had fun! A preference for entries

Excellent truffle menu very good combination of very good personal flavors with small professional care frame cossu a good address View menu

very very very beautiful elegant and high quality table a bouquet of aromas and talent of the chef. small complicated request to book at home. pick up your phone! without a grudge!

You gonna take a little truffle? sublime menu with truffle of m paul bajade, chef of the restaurant the green oaks in turn. For over 40 years, this address has been unmatched. bravo and thank you for this wonderful experience.

very good evening in a pleasant and felty setting we came with family to taste and for some to discover the truffle. a pleasure and a good memory. service very well and the various variations around the truffle: a special treatment for foie gras with truffle View menu

Restaurant EXCELLENT without being excessive price The hotel master is a summation. Bravo The dishes are all delicious and for the digestive walk you have the very beautiful village of Tourtour with a very nice view and the presence of many artists (especially during the summer period) I strongly recommend

What address ! If you don’t yet know Les Chênes Verts in Tourtour, you absolutely have to discover this address! Impeccable service, a menu from chef Paul Bajade which combines finesse and tradition with rare combinations of flavors which remind us that he was a long-time Michelin star. Two menus to choose from depending on budgets but, in all cases, exceptional value for money. A simple but very good wine list which allows you to indulge yourself if you want. A table as remarkable as ever.

Carton full for this remarkable table with its delicious menu of the chef at 59 euros, its excellent service, which makes it a value for the money I think unbeatable given the quality of the kitchen and the presentation and balance of the menu. As a bonus, very nice setting in the garrigue. On the menu of the chef : foie gras with candied fruits, lobster and scallops with carobs and peas-chiche, Chicken with yellow wine and truffle risotto, Pomme de pin Desert with cream chestnut and frozen nougat, Very good coffee and sweets To redo View menu