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| Restaurant L'Ancienne Poste Revisited |
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| Cremant aperitif and Olives |
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| Paprika consomme and broccoli mashed |
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| Domaine Champ Long |
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| Le Tartare de thon, vinaigrette d'olives de Nyons |
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| Le Croustillant de Chevre du Barroux et son mesclun |
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| Le Saint Pierre Poisson Cuit Sur Peau au Safran d'Entrechaux |
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| Les pieds et paquets d'agneau a la provencale |
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| l'assiette de fromages affines ou faisselle |
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| Mustard Seed Cheese, Blue Cheese and figs jam |
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| Le cachet in glace maison |
I had dinner here few years back, absolutely quaint little hole in a wall. One can easily drove past this little town without noticing this husband and wife restaurant in Entrechaux.
His signature dish is the lamb tripe stew - Provence style.
It felt great to be back (previous visit), and be reminded of the great wine from Entrechaux. Domaine Champ-Long. To my surpirse, they started to have Viogner grapes variety. It was from my trip to Ardeche that I learnt about Viogner wine. =)
It was from L'ancienne Post that I came to know about this meringue berries ice cream desserts called Vacherin. I am super delighted that its still on the menu along with the tripe stew.
The Chef did mention that he does pre-order of vacuum sealed take away if you call ahead of time.
It was a nice change of scene that they now serve locally sourced cheeses. Probably to change it up instead of the usual up keep menu.
4 Courses is about 40 EUR excluding wine
A must try when in Provence =)
His signature dish is the lamb tripe stew - Provence style.
It felt great to be back (previous visit), and be reminded of the great wine from Entrechaux. Domaine Champ-Long. To my surpirse, they started to have Viogner grapes variety. It was from my trip to Ardeche that I learnt about Viogner wine. =)
It was from L'ancienne Post that I came to know about this meringue berries ice cream desserts called Vacherin. I am super delighted that its still on the menu along with the tripe stew.
The Chef did mention that he does pre-order of vacuum sealed take away if you call ahead of time.
It was a nice change of scene that they now serve locally sourced cheeses. Probably to change it up instead of the usual up keep menu.
4 Courses is about 40 EUR excluding wine
A must try when in Provence =)
Pictures by MSW
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