The Provencal cuisine is full of pleasant perfumes and fresh herbs, and chef Jeremy Czaplicki uses those like nothing else! At our request, some vegetable dishes were conjured up on the table. They were served with a lot of flavour and colour, sometimes with a creative touch, sometimes very simple, but always seasoned as they should be. My vegetable dessert was perhaps a bit too simple: a few green leaves and some vinaigrette. But we will remember the preparation of a courgette stuffed with fried chanterelles, almonds, zucchini cubes, black olives and mozzarella. Very nice and tasty.
Hôtel ile Rousse, 25 Boulevard Louis Lumière