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Le Parvis

55, cours Pourtoules Send to Phone
+33 (0)4 90 34 82 00
The service cheers one, as does the food.

Cuisine
Open
Closed Sun., Mon. 2 wks. in Jan., mid Nov.-beg. Dec. Open until 9:15pm
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Le Parvis Restaurant Review

: The dining room is slightly somber (not to say solemn), but the service cheers one, as does the food. The kitchen of Jean-Michel Bérenguer flirts with a toque: mullet fillet with tomato compote and tapenade, cod with asparaguses and fennel flavored with olive oil and anise, desserts spiced with lemon grass and basil, coulis, and fresh strawberries. The classic cellar is stocked with Rhones.



2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.