Piedoie

Frommer's Review

In an intimate yellow-and-ocher-colored dining room behind the city ramparts, this place is the creative statement of its namesake, Thierry Piedoie, a chef who takes his food seriously. Menu items change with the seasons and availability of ingredients, but are likely to include a warm tartlet of asparagus tips and Serrano ham; a platter with smoked Scottish salmon, black Provençal olives, and herb salad; sweetbreads with glazed ginger and a confit of lemons; and filet of sole served with sesame seeds and grapefruit segments.

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