JU - KüchenhausJU - Küchenhaus

Image Credit: In an interior with exposed stonework, the chef can be seen at work behind a wooden counter. Meanwhile, guests are located on handcrafted furnitures made of untended walnut wood – a decor that oozes style. The carte blanche menu, which is divided into several sections, reflections the season from day to day. Heirloom varieties of wheat, peanuts from Malataverne, green beans from a neighborhood farming farm and pigeon from Sarrians are just some of the carefully sourced local ingredients used to create harmonious, delicate cuisine, life with the flavours of the South of France, about who the chef is genuinely passionate. The "Cheese Experience" is helped in a huge, superb vulted cellar dating back to the 13C.