Restaurante Pierre GreinRestaurante Pierre Grein

Image Credit: In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein cures a modern score of Provençal learning, prepared in delicacy and high-flying technique: gnocchis with girolles, cream of mushroom soup; local squab roasted whole with fluffy dauphinoise potatoes; tromped the eye strawberry and pistachio tart... The sauces and jus deserve a special mention, as does the slick, friendly service.