Bonifas

1220

Chef Gregory Duranton knows precisely how to cook and season a seafood starter, such as the salad of small new potatoes and red mullet with a chimichurri sauce, or the pork belly confit and sesame seed glaze, topped with a carrot juice emulsified with preserved lemon. Vibrancy and scrumptiousness abound in this delightful village restaurant where you can take your time over a meal without wasting a moment of it!