La Table d'Honorine

Very beautiful frame. The reception and service by the owner of the place and the waitress was excellent. The meal was as good. The boss who is also the cook is passionate, he comes out of his kitchen to talk to the client. Looks like he's working on products he likes. On the side of the cellar, the wines are local and taste high.

You must make reservations if you want to eat here. Very good place, all were happy with the experience. Limited English spoken.

A friend who lives in Mollans sur Ouveze brought us to this lovely secluded restaurant where the tiny ravioli in a creme sauce was exquisite. The roasted rabbit was a bit dry and tough but the dessert of chocolate with raspberry sauce more than compensated. I'm not sure what to call the dessert save that it was richer and thicker than a mousse.

We had made a reservation for this restaurant as it markets itself as a restaurant with local food. The starters consisted of 5 snails , cold and rubbery on a wilted leaf of salad, an eggplant dish made of a few pieces of this vegetable, the restaurant having run out of the other offers on the menu. The main courses were a chicken roll that was just that a piece of chicken in dough with no accompagnement, the lamb was so greasy it was left untouched so were the tomato and potato barely cooked. The cheese tray sported 5 slices of cheese. When asked what were the cheese, our waitress replied that she did not know. The desert ,a chocolate cake was eatable. The setting of a huge terrasse outside , well protected by the blowing mistral was nice. The wine list has a large selection of excellent local wines at a fair price. Considering the price of the menu at 39 Euros, the meal was a big disappointment and tasted more like bad cafeteria food. For authentic Provencal cuisine , with freshness and quality and a trained chef, the next village of Entrechaux offers two great restaurants that honor the local cuisine.

A friend who lives in Mollans sur Ouveze brought us to this lovely secluded restaurant where the tiny ravioli in a creme sauce was exquisite. The roasted rabbit was a bit dry and tough but the dessert of chocolate with raspberry sauce more than compensated. I'm not sure what to call the dessert save that it was richer and thicker than a mousse.