La Bastide du Calalou in Moissac Bellevue ( 83 ) : Mother-daughter's WE ****

 Our beautiful hotel (Four Stars )

This is the second time I come in this hotel 
and I continue to love this place...

For this week-end, my eldest daughter was with me 
(not sure she liked the menu with truffle).

Personally, I loved...

 http://www.bastide-du-calalou.com/ 

It's my favorite adress in the Var.
All staff are very kind.

*** Menu à la Truffe ( Bianchetti )***

 Mise en bouche

Marinated salmon with dill and truffle slices / saumon mariné à l'aneth et ses pétales de truffe

Whole Lobster with truffle slices / Homard entier aux écailles de truffe

ou / or

 Veal mignon with truffle crust in a puff pastry / Mignon de veau en croûte de truffe dans son feuilleté

 Fresh goat cheese with truffle / Chèvre frais à la truffe

Chocolate and Truffle crunchy / Croquant de chocolat truffé

No wine to accompany this delicious dinner, just a bottle of San Pellegrino !!!

 

Suze la Rousse's castle

**Suze la Rousse is in southeastern France

situated in the heart of the Rhône Valley vineyards**

 

 

 ************* 

Welcome to the University of Wine at Suze la Rousse

At the foot of the castle is the location of the University of Wine, a department of the University Institute of Valence. The facility, with its laboratories and tasting rooms is unique in Europe, and offers courses in oenology, marketing, and management for the wine industry. 

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Le Clair de la Plume, Grignan

 My husband and I went to the Clair de la 
Plume restaurant in Grignan ( Drôme Provençale ). 

 

  A lovely garden 

 A lovely house 

@clairdelaplume.com

But forget the"bistro"formula for lunch :

it' s expensive and not so good ! 

What about the "gastronomic card" for dinners ?

( NB. : This is my opinion )

Bon appétit

"Julien ALLANO, Chef at Le Clair de la Plume.

Julien ALLANO has learned his craft in the finest restaurants in the Avignon region where he was born. He was promoted Chef in La Mirande restaurant in Avignon in 2007 and maintained its prestigious Michelin One-Star status. Then he worked for the Palm Beach restaurant in Ajaccio, Corsica (also a One-Star Michelin). His love of challenges has led him to Clair de la Plume, where he has created a seasonable cuisine cantered on authenticity. His motto is “Evolution within tradition”…

In February 2015, Le Clair de la Plume earned a star in the Michelin Guide.

« I invite you to share a kitchen and living color, based on the culinary tradition, with special emphasis on the product and its integrity.

Kitchen team made ​​with the heart, simply... »

                                                                                                               

         Julien ALLANO, Chef de cuisine" 

@clairdelaplume.com