Le Clos des Lys

This restaurant, in a stately building sitting apart from its neighbors, has an outdoor terrace overlooking a copse of cypresses and bubbling fountains. It's supervised by Jean-Claude Vila and Frank Sequret, respected chefs who have been finalists in several culinary competitions. The fixed-price menus vary widely in selection and cost. Dishes may include goat cheese in puff pastry, garnished with sesame seeds and a reduction of Banyuls dessert wine; terrine of three kinds of liver accompanied with a salad of wild greens and walnuts; foie gras of duck with passion fruit and mango chutney sauce; filets of sea wolf fried with sesame seeds and served with eggplant mousse and tomato-flavored risotto; and tournedos of beef with a layer of foie gras, creamed morels, and soufflé potatoes. The restaurant incorporates a thriving catering business that books conventions and weddings.

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.