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I sapori della Provenza e dell'Italia si incontrano nei piatti del ristorante gourmet La Taula Gallici. Gustateli sulla terrazza che ricorda un patio toscano o nell'atmosfera accogliente dei saloni: la cucina inventiva dello chef Christophe Gavot è pura meraviglia. La tradizione si colora di tocchi esotici per guidarvi verso autentiche scoperte culinarie.
Menù 135-165 EUR (pranzo), 135-195 EUR s.c. (cena)
Terminologia: t. = tasse, s.n.c. = servizio non compreso, s.c. = servizio compreso
Ristorante: lunedi pranzo e mercoledì pranzo (bassa stagione). pranzo e sera (dal 30 settembre al 1° giugno) (bassa stagione).
On reading that 25% of schoolchildren do not know that chips are made from potatoes, the Chef Christophe Gavot felt his blood boil. And thus his fight for nutrition and health was born.
The challenge: recipes for children that are 100% natural, easy to make and good to eat, using seasonal fruit and vegetables. By teaming up with the Association Santé Environnement France (ASEF), the health and environment agency, the Chef was able to reach out to parents of children who could benefit from discovering a more varied cuisine. Vegetable cookies with hazelnuts, chicory and ham pizza, purple potato pudding: a flavour free-for-all to reduce the risk of childhood obesity and kindle a love for food. His partnership with the ASEF continues with an active participation in symposiums on the theme of nutrition and health.
