"Italian is common around town, including at l’Auberge Saint Martin, a simple inn and gathering spot where I spent the night. The restaurant specializes in “cucina bianca,” a style of cooking based on locally grown produce and dairy from the Brigasque sheep bred in the area, which transformed deliciously into the flaky potato and leek Torta Brigasque and sweet ricotta cheese panna cotta served as part of my half-board lodging." - Kimberley Lovato
