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| Salade Niçoise. A bed of leafy greens, some other colorful vegetables and a fat slab of tuna on top. Don't let the size scare you, it's a light meal perfect for a hot day. |
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| The chef baking bread in an oven that was built in 1790. It is rare in this region to find such a large brick oven. Back in its hay day this oven would supply the entire village with bread for the winter. |
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| An Asian water lily resting in what was used as a lavoir, a washing station for clothes. |
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| Half a lamb ready to be sliced up by the chef, but not before making the grapefruit vinaigrette for the herb salad... |
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| Dorada baked in salt. An amazing taste once you have chipped away the fish from its salt bath. |
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