Le Gastrobar - Vaison-la-Romaine

Attention, here the kitchen is simply excellent but . what are these prices ? and these quantities ?I am very disappointed, I knew the restaurant before, cooler and less pretentious and now ... very expensive and I really advise you to eat before going! there is so to say nothing in the plates ... three strands of vegetables on your fish and that is all ... I have taken a full meal (1 aperitif - but a rich monk.

Not just food, it's experinece! Amazing people, amazing food, amazing view, amazing environment! I'm fortunate to say I've been to many many places around the world, and here is one that I do miss.

So you take 2 miniature carrots, one miniature spring onion and two miniature red beets, and hey presto a side dish for 12 Euro where the veg is hardly edible because it is almost totally raw! Three fingerthick but only half as long slices of salmon € 13, very chewy, stringy veal slices - € 18 makes a "menu" if you eat à la carte that leaves you hungry, disapointed and angry with a waitress in ripped jeans and a not quite clean Tshirt who is responsible for the slowest service ever. Gastrobar? As far as I am concerned this is far too expensive for a bar and not gastro enough to justify these prices.

A really nice restaurant where you should choose to sit outside if it's warm enough. The food in the six dishes in the selection menu ranging from ok to good, and especially steak (from filet) and the dessert, three small dishes with coffee cream, chocolate dessert and figs in cream made a positive convenient location.Price and quality go hand in hand here, but only just. 49 euros for the six dishes.

Former Michelin-star Chef Raoul Reichrath (of the now closed Le Grand Pre in Roaix) is reinventing himself in the tiny village of Faucon. Gone are the Michelin tra-la-la and bling touches but one thing remains constant -- his amazing cooking.The patio at R&R is expansive overlooking the vast countryside of Provence. Paper napkins replace fine linens. Young servers (all bilingual or more) wear jeans and a smile. Paper napkins or not, the food is as fine as any Michelin restaurant in France.Course #1 - a roasted round of onion is topped with warm goat cheese and olive oil. The onion slips off the skin and soaks up the fragrant local oil and soft tomato.Course #2 - Brandade, soft salted cod is rinsed and held together with soft potato and a few crispy croutons and broth. Occasionally I rip a piece of bread (made at the restaurant) to soak up the juices.Course #3 - Figue au ceviche. Cilantro & lime in Provence? Who would have though? But it's wonderful. This dish is a classic from the old restaurant. The luscious, local figs' sweetness is cut perfectly with the zesty lime juice. Course #4 - Chef shows a deft touch with thin slices of tender lamb with a scatter of fresh peas and roasted turnips. Dessert: A trio of fragrant glaces & sorbet.To me, the mark of a great meal is how you feel afterwards. On this day, even though there were many courses and wines, I left the restaurant floating on a cloud dreaming of my next meal here.