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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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Deceptively simple Provençale fare in lovely 18th-century buildings.
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La Bastide takes the simplest Provençal ingredients and comes up with a balanced array of wonderful tastes.
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Excellent, no-frills regional cooking (soupe au pistou or game in season) in a characterful restaurant on the village square.
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This former monastery offers distinctly non-monastic standards of luxury and innovative Provençale cuisine.
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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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This fine old inn breathes class, as does the gastronomic Provençale cooking.
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Just a few steps from the port. The pissaladière of rock mullet is particularly tasty.
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In the heart of town, serving particularly inventive dishes, such as courgettes with fresh goat’s cheese.
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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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