Roberto is an ace. He was Gaston Lenôtre's close associate as early as 1968, and for whom he was a perfect chef in the shadows. He then spent about thirty years at "The Wagoner" in London with his wife Jeannine regaling everyone, and then finally came home to Flayosc about 5 years ago. That is when we met. Well, I mean when we met his cuisine. And by we, I mean Mauricette and I. You know, the one with the green hat and so many dangly bits that she looks like a Christmas tree all year round. So! No-one can sense a good thing as well as her. As she says "pastry cook behind all pans, dishes will be spick and span". And she's right! The great cookery prophetess starts off with 16/20! No more, no less! Her eyes light up with her "tarte aux endives et fromage de chèvre façon tatin, oeuf poché sauce au chèvre sur mesclun" (upside down chicory and goat's cheese tart, poached egg, goat's cheese sauce on mixed salad)! There's a spread of flavours and sensations. With such simple products! This is what cuisine is all about! She follows with "jambonneau de porc rôtis au miel et thym, petites pommes de terre et légumes" (knuckle of ham roasted with honey and thyme, small potatoes and vegetables). It's fresher than fresh and terribly well made! Absolutely delicious at 15,5/20.

I enjoy myself just as much with the death of each saint! "St-Jacques et langoustines, sauce au vin moelleux" (St-Jacques shellfish and Dublin Bay prawns with gentle wine sauce). This is not a dish to be made by a clumsy bulldozer. The products are demanding and as fragile as crystal, you can't be approximate with crayfish! A second 16/20! My dish is a classic. Well, nearly. Such quality meat is rare. "Filet de boeuf au jus corsé, légumes de saison" (steak with strong jus, seasonal vegetables). A magnanimous portion and perfectly cooked meat. The parsnip puree is... mmm for 15,5/20. The desserts are good-looking and tasty. Mauricette opts for "profiteroles vanille, sauce chocolat chaud" which is no surprise guys. But there's a big difference with the ones other unscrupulous houses fob us off with, the chou buns are homemade and the chocolate is the real stuff. 15,5/20. Cheese is included in my menu, a crisp St-Félicien. I follow with "rose des sables aux pommes et poire à la cannelle" (biscuit with apples, pears and cinnamon). It's crisp, refined, lightly sugared and I'm in heaven. 15,5/20. The dining room is very convivial, certainly due to the fact that Jeannine Agresta takes good care of everyone. There you are. Right, I'm going to get cross now. Fresh products all round, quality work, class without any fuss and good prices. Have you been there? No? Well get a move on then. Thank-you.