A provençal cooking - La Bastide du Grand Tilleul - Merindol
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Our Chef Caroline JOFFRE suggests menus in harmony with the seasons, thus every five weeks a new à la carte meal is proposed to you:
- cushions of scallops, leek and almonds little lasagne
- Cepe risotto and lamb filet mignon croustade
- tomato gaspacho and its emulsion of pistou goat cheese... |
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guided tour
