Pissaladière and fougasse, traditional aioli, lamb and mashed artichokes in barigoule, roasted apricots with honey… Provençal traditions punctuate the life of this restaurant by the sea.

Table lined with a bar where iced coffees, cocktails and other drinks take over, from 8 a.m. until late in the evening.
It is a culinary treasure published in 1963 and since then jealously passed on among knowledgeable people. “Provençal cuisine of popular tradition” by the Occitan poet René Jouveau, who inspired the menus of our 2 restaurants. grilled octopus and tomato carpaccio, piece of beef with anchovies from the Popular tradition, sea bream, pasta with lobster, shoulder of lamb with olives and chickpeas with figs… can be eaten on the terrace