Hôtel de la Ponche
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From Travel + Leisure, May 2003
“At the dining room of the restaurant at Hôtel de la Ponche, the aroma of shallots caramelizing, mushrooms sautéeing, and butter melting wafts through the air. Chef Christian Geay prepares Provençal dishes, such as roast pork with rosemary, rabbit with mustard sauce, and duck breast with figs, while customers gaze out to sea....” MORE>>
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