No flimflams in the recipe, pleasure on the end of a fork. If working with fresh food should be a norm in the kitchen, rare are the stubborn toque wearers who are hostile to all concessions, the negative cold method and goggling tin openers. Here is one! A Chef! And he's not soporific! Classical recipes made to suit the day, ones that don't digress and that go on an original diagonal: that is the creed! As elegant as a site foreman who has just come back from mushroom picking, but is still wearing her green hat as camouflage, Mauricette appreciated the crisp nature and smell of her "roulés de gambas à la feuille de brick et coriandre fraîche" (King prawn rolls with fresh coriander) 15/20. Clever too my "cornets de jambon de Parme farcis à la brandade de morue" (Parma ham cornets stuffed with pounded salt cod), 15/20. The Lady with the green hat and nose in several episodes goes for another seaside taste with her "dos de cabillaud, huile d'olive et gros sel, et sa sauce aux favouilles" (cold, olive oil and salt, and fish sauce). She will search for her sauce for a moment. I have to say that sLa Cadiere D'azurhe was regaling since the beginning with her cold, olive oil and salt spiced up with a "old-fashioned" mustard sauce.

The mustard grains, she thought that they were fish eggs! No! I'm telling tall stories! She really did enjoy it and gave a 15/20. More fish, a "dos de saumon poêlé à l'unilatèral et son écume d'oursins" (back of salmon fried on one side and a sea urchin sauce), and another 15/20! Our desserts "panacotta à la crème de marron, coulis de chocolat" (panacotta cheese with horse chestnut cream and chocolate sauce) and "pot de crème miellée à la lavande et son biscuit provençal" (pot of honey cream with lavender and a Provençal biscuit) roundup our meal. A clever 25-year-old cook behind the stoves who despite his young age collaborates in several nationally "Michelinised" places. And at the attendance Julien Schintu, of the same age, same vision of the job helped out by the charming "Mum" Beatrice in the dining room. The setting is refined without being arrogant, we feel at ease. A "4 seasons" restaurant open all year... but it doesn't do pizzas! A pretty village worthy of Giono and Pagnol, a nice meal. The smile on the customers lips when they come out from "le Regain" is a signature.