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Lamb’s feet (pieds ) and stuffed sheep’s stomach (paquets ) in white wine.
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Thick soup of white, red and kidney beans, pasta and other vegetables, flavoured with basil, garlic and olive oil.
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Stew of red peppers, courgettes (zucchini), aubergines (eggplant), tomatoes and onions, sautéed in olive oil.
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Purists use only raw vegetables, hard-boiled eggs, anchovies and olive oil. Others add and tuna.
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Old stone elegance and the artistry of Frank Gomez, with dishes that vary with the seasons, and a bottle from nearby Gigondas (see Gigondas).
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Purée of olives, capers and anchovies, spread on toast. Anchoïade is similar, but without capers.
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Hunting of the highly flavoured underground fungus runs mid-November to mid-March. Carpentras is the centre (see Synagogue, Carpentras).
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The imaginative menu includes such dishes as lobster in a shell-fish sauce.
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The seaside terrace of this replica of an ancient Greek villa, overlooking the Mediterranean and surrounded by pine-clad hills, is one of the most pleasant places to eat and drink along the coast (see Villa Kerylos, Beaulieu-sur-Mer).
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One of the few vegetarian havens in the region, with 50 different salads and pasta dishes.
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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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