Les Bacchanales

how can such an establishment receive 1 michelin macaron ? all starts with a non-existent reception, the restaurant being in the back of the building and upstairs. The parking lot is done on the edge of the road.Everything is different and it is so successful that it no longer looks like kitchen and even less gastronomic. The bread that is not (at the potato starch) the butter without a dairy product (at the cocoa butter) . when you order the rosé pigeon, the chef looks at you from the way, saying that it eats cooked...The list would be too long to list all the inconveniences of this evening to the salty addition.Pass your way, the region is full of excellent tables.

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First of all, bacchanals are a green island, with these fruit trees and its vegetable garden. We're forgetting that we're in the city of vence. the leader christophe dufau and his team warmly welcome us. barely set that the dishes are fastening. flavors and creativity surprise our taste buds. From the gressins to the dessert, to the gamberones and the lamb, all the dishes are a source of curiosity and the taste is at the rendezvous... in short, it was an enchanting dinner.

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slow cooking and service, not at all at the listeners, and sorry but the iced dessert, the vinegar sorbet, a horror that gave us the urge to flee, especially after expressing our disgusting dessert, we were told to be very surprised!.

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Christophe Dufau is a geniusAnd a very nice man, tooHis restaurant near Vence is superb.

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An incredible experience from beginning to end.

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