By Margaux Cintrano
Photos supplied by M. Cintrano
Avenue Paul Cezanne
Reservations highly suggested: 3304 42 66 37 26
The ancient Provençal enchanted village of Puyloubier, which is amazingly encrusted and sculpted into the base of Mont Ste Victorie and which Paul Cezanne repeatedly painted in uncountable works, sets the scenic background for the landmark Escoffier which inspired Relais Chateaux Boutique 8 Room Hotel and Restaurant Saint Ser.
The restaurant presents profoundly flavored, fragrant seasonal local cuisine including braised beef, so aromatic of orange zest; Pommes Dauphinoise, which are potatoes with a crispy crust of gratin formed from heavy cream; and the fresh catch of day. The classic sweet tooth pleasure of the establishment is a dessert called Dame Blanch, which consists of local Provençal pears, vanilla ice cream, pear sherbert and a chocolate drizzle.
Appetizers and starters are priced at 11 Euros – 14.50 Euros
Highly suggested are teh Foie Gras and the fresh off-the-fishing-boats octopus.
The main courses are approximately 18.50 Euros – 25.00 Euros
The lovely ending to our meal had been that the waiter was kind enough to provide us with a recipe.
POACHED SEA BASS WITH GREEN ASPARAGUS
2 large fillets of fresh sea bass
4 thin slices of lemon
1 tablespoon of fresh French butter
2 tablespoons of finely minced Shallot
2 / 3 cups of finely sliced fresh sorrel or spinach leaves or green asparagus Spears ( based on seasonal local produce )
1 / 3 cup whipping cream or heavy cream
1 / 4 teaspoon of freshly grated lemon zest
Salt and freshly ground pepper to taste
A sprinkle of the 5 Provençal Herbs ( fresh or dry )
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