Everything here is doted with pleasure thanks to the Bush couple! Golly! Here is sacred craftsman-restaurant work! You could qualify it as "old-fashioned" if... if that didn't mean much! Let's say that we take the best of the term and throw away the worst. What's left?.. Well "l' Argelas" of course! Good, are you following or not? The Bush's are thriving. Still frantic with recipes, the chef capitalizes know-how acquired at Prévôt and Passédat. Such a nice CV Lourmarin being so close makes the address a hymn to modest discretion. The Bush's hate photo posing and belly dancing in front of their customers. The essential is to make their work appreciated which is our fun: restaurants. A menu reduced to market shopping, one menu-carte which costs 24 €. Starter "ris de veau panés aux amandes, salade mêlée" (veal sweetbread coated in almonds, mixed salad). I have to warn the classic veal sweetbread amateurs that they will be astonished, destabilized! This is a recipe with soft candies as sweet as Turkish delight that you enjoy quietly, with your fingers, and why not. Amusing, 14,5/20. Something very serious here "dos de loup fumé, brandade de morue et pointes d'asperges" (smoked sea-bass, salt cod puree and asparagus tips).

The delicate deco isn't over done and flavours are united beautifully. A temperate and dangerously efficient cookery lesson, satisfaction for the gluttonous, 15,5/20. Ah! Only once a year here! Bet you thought that I was not going to avoid the "assortiment de desserts" (sweet assortment)! For a modest supplement, you can choose from the palette of desserts on the menu, a guided tour of the sweet question. At the moment: homemade iced nougat, kernel crusty chocolate-caramel with and emulsion with liquorice, aspic with pineapple fromage blanc mango sauce, rum sponge cake and grapes. There you are. I write everything as I remember it! Clever hey? But no! I noted everything! I took 16/20 out of my sea urchin filled pocket to applaud with both hands! Rare are the pure cooks who are capable of producing desserts with such a faculty to satisfy. The wine menu is really good, intelligently far from being trivial. The dining room is charming, elegantly Provencal. A pretty shaded court at the bottom, on sunny days, golden stones and forged iron. I mustn't forget to tell you to book: no more than twenty table settings! Otherwise, that's your problem!