Le Clos des Cyprès  

Graveson's gastronomic table, sheltered by olive branches in the garden, very much merits one of ours. The Clos des Cyprès reflects the perfectionistic personality of its chef. Stéphane Bettinelli is a local boy and the know-how garnered by his training keeps people coming back. Lobster en sabayon that caresses the mouth, just like his pan-fried duck foie gras; perfect cooking of a turbot with cèpes, or lamb, or beef filet with grilled onions. It's good work that stays very classic; a little more innovative are contrasts in the lemon cruch and granité; the power and sweetness of the semi-sweet chocolate melt with vanilla cream. Fine view over the pool and the garden from the terrace.

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