Auberge de Noves

Auberge de Noves Restaurant Review:

Near Avignon, this eighteenth-century auberge is established in a fifteen hectare park. A swimming pool and pine and oak trees are placed next to the bucolic terrace of the gourmet restaurant. Indoors, on the ground floor, is the dining room, while the basement holds a wine cellar containing 40,000 bottles, among which are treasures (Petrus 1990, Bas-Armagnac Ducastaing 1893) and beautiful discoveries (Viognier Les Argentines Château Noël Saint-Laurent 2009). Chef Robert Lalleman is the grandson of the first owners, Robert and Suzanne, and the son of the second, André. With panache, technique and quality ingredients, he maintains the excellent reputation of the place. Seasonal, creative cuisine is a priority for this former disciple of the brothers Troisgros and Alain Chapel. The menu offers many highlights: barigoule of artichokes (a typical Provençal recipe with braised and filled artichokes) with peasant bacon and panisse; risotto of lobster with asparagus; quenelles in “grandmamma” style, stuffed with lobster and truffles; crystallized shoulder of lamb crusted with herbs and salt; and, for a finale, green tea cream with blackberries jam and lemon ice cream.