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| Restaurant L'Ancienne Poste |
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| Aperitif |
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| Amuse Bouche (Peas mashed) |
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| La terrine de melon, sa tartine de foie gras et jambon iberique |
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| Le tartare de dorade et marinade de petites Nyonsaises |
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| Iberico ham, foie gras & onion chutney and melon jelly |
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| Up close of Sea Bream tartare with Nyonsaises sauce |
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| Domaine Champ Long 2011 |
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| Les pieds et paquets a l'ancienne (specialite du chef) |
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| Upclose of pork feet and awfuls stewed (Chef's signature) |
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| Upclose |
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| L'agneau de pays roti aux senteurs des garrigues |
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| Upclose lamb roast scented with herbs of Provence |
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| La soupe de peches et fruits rouges (Peach soup with mixed berries) |
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| Le vacherin glace maison (Slice of ice cream cake) |
Passing by Entrechaux, this little restaurant is great pit stop for lunch or dinner. Their menu are affordable and updated regularly, the choices are sufficient among most. All ingredients are fresh, cooked with finesse and originality. Welcoming vibe is friendly without being sophisticated, which is very common in the South of France.
Both lamb and pork feet main courses were outstanding in taste
and texture. Lovely dessert. Welcoming hostess whose English was better
than our French. Pleasant setting outside under canopy and could look up
to Mont Ventoux.
The menu set is 35EUROS exclusive wine
The menu set is 35EUROS exclusive wine
Highlight would be the main and desserts
Pictures by MSW
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