Jardin des Quatre Saisons
As its name suggests, this restaurant highlights seasonal garden ingredients. For almost 50 years the restaurant’s cuisine, now supervised by chef Alexandre Bravi, keeps local gastronomes coming back. Depending on what’s freshest at the market, the good-value menu might have millefeuille of crawfish and eggplant, seafood pot au feu and saddle of lamb with thyme. The small brick-walled restaurant is full of everyday objects and has a fireplace that gives it a homely feel.
As its name suggests, this restaurant highlights seasonal garden ingredients. For almost 50 years the restaurant’s cuisine, now supervised by chef Alexandre Bravi, keeps local gastronomes coming back. Depending on what’s freshest at the market, the good-value menu might have millefeuille of crawfish and eggplant, seafood pot au feu and saddle of lamb with thyme. The small brick-walled restaurant is full of everyday objects and has a fireplace that gives it a homely feel.
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