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"I just filed a review of Le Bistro du Paradou, and like the Bistro, my first visit to Chez Bob was thirty-one years ago. I remember then that our host (Bob?) cooked our fish on the open fire in the fireplace in one of the dining rooms. I had my first pate at Chez Bob. Others have commented on the di..."fficulty of finding the the place, near Sambuc in the Camargue. Don't let that deter you. Go. You'll have a bunch of fun. I'll note another similarity to Le Bistro: Eating at Chez Bob's is more of a great family gathering than it is a formal restaurant. There were eight of us, and the first course is more like a cornucopia than it is almost anything else. You dip into the vast basket of fresh vegetables, hard boiled eggs, complement them with live oil (mixed that day with anchovie), the delicious bread and your choice of wine. We were asked it we would like to have the leg of lamb. We did. Here again, the full leg, prepared so well that you begin to feel a bit dizzy with the taste (or was ...
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"Best to reserve at least the day before, as there are only a few tables. The open kitchen lets you see how expertly the chef cooks and presents your dishes. You may want to bring your own French dictionary as the English translation of the menu does not do justice to these delicious takes on Provenç..."al cuisine: terrifically tender duck ("in her skin wraps") and lamb, an ... interesting ... experiment that puts chèvre in profiteroles, and the dessert to die for: Ile flottante renversée, with meringue, ice cream flecked with vanilla, caramel sauce and soft whipped egg white, yum yum. Good wine list that emphasizes the local (loved the Baux de Provence red).
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