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Garlic mayonnaise made with olive oil. Accompanies raw vegetables, cold cod and hard-boiled eggs.
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One of France’s rare female top chefs brings international influence to regional cuisine.
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Just outside the village, with immaculate white linen under shading vines on the terrace, this auberge specializes in local dishes.
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This welcoming village inn has forged its reputation on classical dishes: pâtés, foie gras and confit de canard.
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Freshly caught trout and spit-roasted local lamb are among the mouth-watering choices at this friendly medieval inn on the edge of the old quarter, complete with open fire.
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The hamlet is remote but the refined Provençale cooking is a treat – try rabbit with basil. Booking essential.
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The location makes this inn special, with a terrace gazing out at the peaks of the Canyon du Verdon. The food is reasonable.
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Gastronomic restaurant using local seafood and Provençal ingredients, such as herbs.
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Famed chef Alain Ducasse’s terrace restaurant serves only sea bass and beef. After dinner, skip the queue to get into Jimmy’z next door (see Jimmy’z, Cannes) via the private entrance.
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Fans of the writer Marcel Pagnol (see Marcel Pagnol) will recognize the bar’s setting from his books. Lunch only.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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