Restaurant Lou Marquès

Frommer's Review

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 Provençal 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).

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