Garrigue
At the entrance to the village, this restaurant is set in a Provencal house with an arbour terrace, offering two distinct spaces: a table d'hôtes facing the open kitchen, and a softly-toned dining room organized for more intimate service. Chef Nicolas Seibold develops a creative cuisine based on products carefully selected from local producers. Dishes are distinguished by a precise use of sauces and juices, and a masterful interplay of textures. This approach is illustrated by such combinations as tomato, cucumber and raspberry for starters, or a dessert based on vanilla and toast. The service, provided attentively in the dining room, accompanies the whole in a fluid and structured organization.
The cuisine is based on close collaboration with local artisans and producers, with a focus on freshness, seasonality and product identity.
The menu evolves according to arrivals, leaving room for daily adaptation, with proposals built around available resources.
The setting, with its sober, Provence-inspired tones, accompanies this approach. The result is a structured cuisine, focused on the product and precise execution.
Contact information
69 boulevard des Platanes - 84240 Ansouis
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