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Noted for its skilful use of flavours. Red mullet roasted with smoked bacon is one of the simpler dishes eaten in the dining room or, in summer, in the shaded garden (see Le Clos de la Violette, Aix-en-Provence).
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Beef (or wild boar) marinated and simmered in red wine, herbs and garlic.
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A refined setting on the edge of Vieux Nice for the most refined Niçois cooking available. Try the stuffed ravioli à la Niçoise .
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A collection of beach bars and restaurants with a stunning setting.
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A wonderful, simple inn serving typical dishes of the region, simply prepared.
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One of Avignon’s oldest restaurants, yet with a lightness of touch to its classic dishes.
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Award-winning meals prepared from home-grown produce, fresh fish and local lamb, in the heart of the lavender fields.
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Deceptively simple Provençale fare in lovely 18th-century buildings.
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Inventive dishes such as pigeon with olives and cepes. Dinner only.
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The seafront at Menton is a solid strip of open-air cafés, but this elegant hotel’s café-terrace is the most stylish.
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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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