Le Bec à Vin

Frommer's Review

In a 12th-century building in the heart of Uzès, you can enjoy thoughtful service and a well-seasoned roster of mostly Mediterranean dishes. Menu items include roasted breast of duckling with cherry sauce; a brochette of scallops served with braised leeks and cinnamon sauce; thin sliced chicken cutlets cooked in a salt crust flavored with cocoa; and roasted monkfish served with a fennel flan. A comprehensive selection of cheeses is offered from the trolley, and a particularly succulent dessert is a frozen white-chocolate soufflé served with a whiskey-flavored cream sauce. The courtyard contains a scattering of summertime tables and a pair of verdant fig trees.

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