This is one of the places we did have a reservation as they said how hard it was to get in. We have nothing but wonderful praise for the service, food and wine that we had. The dishes were made from very local ingredients such as the lentils and homemade sausage from a small butcher in the area. The salad nicoise was the only one during our trip that actually was made with fresh, not canned tuna. We had a beautiful bottle of local Bellet wine from Clos Saint Vincent which I'm going to buy back in the USA.
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