"we fought to find a place to eat, as it was a Tuesday and many places were either closed or no credit card. so we decided to use this restaurant. it was full of British people, nothing was wrong with it, of course, but the restlessness of the natives was a bit warning. most options on the menu was a tartare of any kind, either salmon or bark or scallops etc. a little hard on the tartaric acid side for me. I chose the bark daube, in the hope of the wonderful classic Provencal stew with bark meat, carrots, crumbles, red wine with strip orange peel. sadly, the version here usually had hard, hard, crispy bark pieces I couldn't eat. the tagliatelle with which it was served was not hot enough was not seasoned. pasta boiled in water without salt or not enough is very bland. the starter of the fried quidringe was in order, would it like to have served with aioli for which this village is known. the local rosé was great."
