Restaurant Lou Marquès

Lou Marquès, at the Hôtel Jules-César, has the best reputation in town. Seating is in the formal dining room or on the terrace. The cuisine features creative twists on provençale specialties. A first course could be queues de langoustine en salade vinaigrette d'agrumes et basilic (crustaceans and salad with citrus-and-basil vinaigrette) or risotto de homard aux truffes (lobster risotto with truffles). As a main course, try pavé de loup en barigoule d'artichaut et à la sauge (a thick slice of wolf fish with sage-stuffed artichokes) or filet mignon de veau et ragoût fin de cèpes et salsifis (veal with a stew of mushrooms and salsify, a long-forgotten oyster-flavored vegetable). For a light dessert, try biscuit glacé au miel de lavande (a small cake glazed with lavender honey).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.