Philippe Marignane, the chef of this restaurant near Cassis, provides a cuisine full of provençal sun, using local ingredients.

Scallops in pastry shells and fresh morels, lamb from the Alpilles and little stuffed vegetables, raspberry feuillantines with lemon cream.

Thanks to an extensive wine cellar dishes can be accompanied by a selection of the best regional wines.

Lunch and dinner may be eaten inside the restaurant or on the terrace outside.