"This large inn cultivates the taste of the South. The chef conjures up cuisine oozing in Provençal tradition depending on market availability, all of which at sensible prices: seabream and aioli; seabass in parsley and parmesan cream; Solliès strawberries and a sweet pesto. A few guestrooms are available, just a few dozen metres from a D-Day beach. Well-managed and very friendly." - Michelin Inspector
