Fodor's Expert Review Alexandre

Michelin-starred chef Michel Kayser adds a personal touch both to the gradual transformation of the restaurant's modern interior—the restoration of the dining room, a library sitting room—and to local specialties and seasonal menus. Marinated rabbit traditionally cooked with a mustard dressing followed by a rich bull steak with pan-roasted Cantal potatoes and black olives served with a celery, caper, and anchovy "chausson" pastry, all drizzled in Camargue sauce, may not leave room for dessert. The terrace opens to an extensive park with century trees, and often apricots and peaches plucked from the overhanging branches will appear on your plate, magically transformed into some delicious creation.