La Tour

La Tour bears the motto "Laissons la chance aux produits" and is product-driven, emphasizing cooking with heart, sharing with a smile and a touch of audacity. The house has remained in the same family since 1979, when Daniel and Pascale ran it, and since 2006 it has been led by their son. The kitchen privileges local and organic suppliers: a local organic market gardener, Cédric Casanova’s olive oil and a biological mill that supplies the house sourdough and eggs from the mill’s poultry. It collaborates closely with many regional vignerons and draws quality local wines from a long list of partner producers. La Tour holds a Michelin Guide Selected distinction. La Tour serves contemporary French cuisine with a product-first philosophy, working seasonally and sourcing from local organic producers and regional winemakers. The menu features structured multi-course tasting menus alongside weekend and prix-fixe lunches and balances classic technique with a touch of audacity. Chef Baptiste Fournier leads. Specialties: 6-step and 7-step tasting menus; house sourdough bread (pain au levain); ris de veau grillé; bar au bouillon (sea bass in broth).