Maison Bru  

Wout Bru has left for the country on the Orgon road and has installed his "maison" in a surrounding of pines, brushland, and bright sunlight. It's a wager for Suzy and Wout who've left their "brasserie" in Eygalières to serve as sentinel. He knows it's a risk to leave the village but his cuisine is reorganizing around themes of evasion while remaining robustly Provençal. Maison Bru incarnates the spirit of today's inventive establishments. In a bright and minimalist environment, he unfolds dishes with finesse, audacity, and ideas. Langoustine biscuit with soy vinaigrette and vegetable tartar; poached turbot filets, julienned green beans; saint-pierre with olive oil emulsion; artichoke hearts and chorizo; to end, a delicate lacery of peach on a biscuit with hazelnut and white peach sorbet.... Little modernity here, or the affectations that leave you hungry; just a precise and joyous up-to-date cuisine. Good idea for a Provençal get-away.