Chef Patrick Cuissard's authentic cuisine is now partnered by the very latest in barbecued foods. This convivial, party-spirited culinary experience takes place on the Colette restaurant's terrace, to music by the resident DJ and live bands every night throughout the summer. Over a wood-fired barbecue, beef (Charolais and Salers, Black Angus from the US, Wagyu from Chile), Quercy lamb and Iberian pork are grilled. Argentina is represented too, via a "Salta-style" meat parillada accompanied by corn pancakes and a typical South American chimichurri sauce.
GETTING AWAY
For tourists and local residents alike, there's many an unsuspected pleasure to be found close by, from the sea to the summits of the Pre-Alps. Among bays, peninsulas and sun-drenched countryside, luxury hotels, beaches, golf courses and jaunts, we'll take you to some amazing places.
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