Le différent  

This fresh, small restaurant possesses something unique that we'd very much like to see everywhere: Attentive welcome, fresh products, friendly prices, and a cuisine that's simultaneously modern and clever. Unlike so many other restaurateurs they have actually added hours, no longer close on Sunday, and have cut two euros from each of their menus this year. We love the way Frédéric and Franck marry exotic products with traditional recipes: guinea fowl breast with mushrooms, vegetable mousse and manioc - striking! Elsewhere it's yam escorting a slice of beef with mustard. Or: double salmon with cebettes; crumble of chanterelles and girolles with duck confit.... The most delicate cooking times are mastered and flavors respected. Fred works carefully and service is not for people in a hurry. Better to take your time, order up a nice bottle from the succinct wine card (Luberon, Ventoux, and Rhone valley), and drink a toast to this small address unlike all others.