Made up of two rooms, which can seat up to 70 people in total, this restaurant is wholly dedicated to Provençal cuisine, with aioli (garlic based ... More
Escale Provençale (L')
Description
Made up of two rooms, which can seat up to 70 people in total, this restaurant is wholly dedicated to Provençal cuisine, with aioli (garlic based sauce) and flavours from the South like thyme, Camargue salt, anise, mint, olives, and lavender honey peppering the menu. At the weekend, the chef prepares a home-made bouillabaisse (fish soup, EUR22) and dishes regularly change with the seasons to follow market and fresh produce.