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The restaurant of Digne’s best hotel serves solid regional cooking such as terrine of lentils with pâté de foie gras.
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Hidden away in a side street, this restaurant offers value for money and has a pretty terrace.
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This 11th-century castle is now a superb restaurant. In winter, dining is in the lookout tower; in summer on the terrace.
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Between forest and sea at the west end of the island, the Langoustier is the definition of tranquillity and the Mediterranean cooking is worthy of its setting.
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A Marseille institution, serving the finest bouillabaisse in town. The views over the Vieux Port from the terrace are splendid.
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Chef Edouard Loubet is known for aromatic Provençale cuisine – he picks his own herbs to accompany dishes such as rack of lamb smoked with wild thyme.
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Young chef Edouard Loubet already has a huge reputation for Provençale cooking of great finesse. The surroundings are equally fine, opposite Lourmarin chateau (see Le Moulin de Lourmarin, Lourmarin).
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Lots of different rooms and a terrace, all with views that justify the name “Eagle’s Nest”.
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The terrace restaurant of this top Cannes hotel wins praise for its excellent menu, with many dishes in common with the Palme d’Or (see La Palme d’Or, Hôtel Martinez, Cannes).
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Seasonal produce served in cosmopolitan ways, such as eggs poached in cream of truffles, are the key note here.
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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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