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February 2019
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The Menu du Marché at the Hostellerie de l’Abbaye de La Celle (1 star)

Restaurant Hostellerie de l'Abbaye de La Celle. Une halte. FEVRIER 2019. Plume Voyage Magazine #plumevoyage @plumevoyagemagazine @plumevoyage © Pierre Monetta

In the house House of Alain Ducasse located in Provence, the Chef Nicolas Pierantoni showcases local products and the know-how of local producers.

The hinterland of the Var, the vineyards and the nearby Mediterranean, offer reserves of exceptional products from the kitchen garden of this renowned establishment where you can find heart tomatoes beef, green zebra, black Crimea, Bern rose, white, pink, purple eggplants… and a plethora of aromatic plants watered with spring water. All these beautiful products arrive in the plates of the Menu du Marché, served at lunch from Monday to Friday.
Far from frozen maps, the menu evolves with the seasons and the market stalls: brousse du Rove made with care by a young local cheese maker, saffron produced in the old-fashioned manner at Sillans la Cascade or even wild fish, caught in Mediterranean, carefully selected on the Marseille market. The Hostellerie de l’Abbaye also offers themed menus around noble products: asparagus in spring, lobster in summer, truffle and cep in autumn and foie gras in winter.

The Hostellerie de l’Abbaye La Celle offers two menus:
– The Market Menu at 52 € including starter + main course + dessert
– The Menu Business at 42 € composed as follows: starter + main course or main course + dessert

by Françoise SPIEKERMEIER

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