Cuisine:

• French

Les Olivades Description:
The departure of Flora Mikula from her little niche behind UNESCO was followed by the arrival of Bruno Deligne early in 2002. This former chef of large restaurants (Maximin, Ritz, Troisgros, Girardet, Pic, Taillevent...) delicately prepares a Southern cuisine of high quality like sardine escabèche, calamari with pepper confit and chorizo, veal liver purée, and chocolate moelleux. Dynamic and pleasant service.


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