La Table - Gault & Millau

Laurent and Meia Guyon welcome you in an old Provencal building.

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On the ground floor, Laurent is in the kitchen. Upstairs, Meia is in charge of service. The restaurant's contemporary and intimate dining room can seat about 15 people. In the summer months, you can enjoy the quiet and sunny terrace.

Originally from Provence and inspired by his travels in the islands, Chef Laurent Guyon offers a market cuisine subtly blending French, Mediterranean and exotic flavours. Part of the restaurant's menu is renewed each season and the classic dishes are offered all year round.

Eager to promote the region's producers, the Chef adds certain local products to his dishes: black truffles from the Haut-Var, vegetables, salads and cheeses from La Cabrette in Tourtour, Espigaou snail in Callas, Guerrero Christian cheese in Figanières, oil from Taurenne Castle, etc. To accompany the dishes, regional wines of reference are also carefully selected.