LE LYS PROVENCAL
Our cuisine is traditional and Provencal using local herbs and a littlebit of garlic to give a local accent to our dishes. Claude Berton is the Marcel Pagnol of the kitchen. With its shaded terrace overlooking the pool, its new, modern and spacious dining hall, the restaurant is the obvious choice for your wedding, christening, professional event, or anniversary. Specialties: All of our meats are grilled on the wood fire - Veal kidney (from France) grilled naturally, with a violet mustard. - Lamb chops pebre d'ail style (winter savory). Our home-made desserts : Figs with Port wine, Chocolate fondant, frozen Nougat, and our grande specialty: Norwegian Omelette (ice cream, sponge cake, meringue, flambéed with Rhum). The chef proposes a formula at 21 € (main course + selection of cheese or desert) or à la carte from 12 €.